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Chocolate sponge cake – the recipe from Cooks but good


Chocolate sponge cake is a delicious dessert with a solid consistency whilst being soft, ideal for filling and decorating cakes, especially multi-tiered cakes. Due to its spongy consistency, hence the name sponge cake, it is a valid alternative to the classic sponge cake. It stands out for its flavor and its softness, perfect even without syrup, it can be enjoyed plain, to fill cakes or prepare muffins. The recipe we propose is easy, quick, ready in 5 minutes!


20cm opening mould

  • 210 g farina 00
  • 50 g unsweetened cocoa powder
  • 200 g sugar
  • 200 g latte room temperature
  • 100 g sunflower oil
  • 2 egg room temperature
  • grated zest of 1 orange optional
  • 1 sachet vanillin
  • 1 pinch sale
  • 1 sachet baking powder for cakes or 5 g of bicarbonate + 1 tablespoon of white vinegar
  • To start, preheat the oven in static mode at 180° C.

  • Sift the dry ingredients: flour, cocoa, sugar, vanillin, yeast (if you use bicarbonate and vinegar, insert only the dry ingredient) and salt.

  • In another bowl mix together the eggs, milk, oil, grated orange peel and vinegar.

  • Finally add the liquids to the powders and mix with a hand whisk for a few seconds.

  • Pour the mixture into a previously buttered and floured baking pan. Cook in static mode at 180° C on the intermediate level for about 35 minutes.

  • Always do the toothpick test. It should be dry. Remove from the oven and leave to cool on a rack.

The sponge cake can be enjoyed plain or, if you wish to fill a cake, remove the drier upper part and divide in two. You will get 2 discs of the same height. If you want a cake on several levels, double the quantity and divide the dough into two pans of the same size.
With the same recipe you can prepare muffins, consider 15-20 minutes of cooking. As soon as they are cold you can fill them with frosting to your taste.
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