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Member recipe

Chocolate Sponge Cake

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(5 ratings)

Member recipe by

Cooking time

Plus 30+ minutes cooling time

Servings

Serves 8

This is an easy and foolproof recipe for chocolate sponge cake, perfect for an occasion or just a wanted treat!

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Ingredients

  • 6oz/170g unsalted butter, softed, not melted
  • 6oz /170g caster sugar
  • 4oz/115g self-raising flour or plain flour with a teaspoon of baking powder
  • 3 large egg
  • 2oz/ 55g cocoa powder, not drinking chocolate
  • pinch of salt
  • For the buttercream
  • 3oz/85g unsalted butter, soften, not melted
  • 6.5oz/185g icing sugar
  • 2oz/55g milk or dark chocolate

Method

    1. Preheat the oven to 190c/170c fan or gas mark 5. Grease and line two 20cm sandwich tins.
    2. Put the butter and sugar into a bowl and mix until creamy and lighter in colour, using a spoon, hand held mixer or frestanding mixer.
    3. Sieve the cocoa, flour and salt into a bowl and crack one of the eggs into a cup or ramekin. Stiring all the time, add the egg and a third of the flour mixture into the sugar and butter, add the second egg and third of the flour and add the last egg and flour mixture in to the butter and sugar. You should have a smooth thick batter. If your batter is sift, add a splash of milk and stir.
    4. Put even amounts of the mixture into the tins and spread using a knife. Put into the oven and bake for 25 minutes until springy to touch. Take out of the oven at leave them in their tins for 10 minutes before turning out onto a wire rack to cool completely.
    5. Meanwhile, make the buttercream by melting the chocolate in the microwave or in a bowl over barely simmering water. Leave to cool but make sure the chocolate stays in liquid form. Put the butter into a bowl and add half of the sieved icing sugar and mix. Add the rest of the suger with the chocolate and stir to combine. If you icing is runny, put it in the fridge to set up.
    6. To assemble your cake, put a small dollop of icing onto a plate and put one of your cooled cakes on top. Spread the top of the cake with half of the icing with a knife but don't spread to the very edge. Put your second cooled cake on top and pusk very, very gently down and spread the remaining icing on top.

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Comments

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misspowderblue's picture
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I used this recipe for a Giant Cookie Mould. I had to double the quantities but it worked out really well.

queenofthecols's picture
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This just works really well. Just as tasty (if not more so) than any of the more complicated recipes.

It freezes really well too! Just wait til it's completely cool once turned out of the tin. Put a circle of greaseproof paper either side of each cake round (so you'll have 3 circles for two cake rounds stacked on top of each other). Put the whole lot in a zip-seal freezer bag and put it somewhere flat in the freezer.

It doesn't have to be completely defrosted before icing either so great if you're in a hurry! :-)

rutu.patel's picture

Great recipe - didnt get to try any myself but went down well with the family.

auntycarolscakes's picture

Easy cake to make, my only adjustment was to double the chocolate (if not using 70%) in the buttercream and add a dessert spoon chocolate powder and a splash of single cream. Scrummy and very light.

giggleytigger's picture
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Fantastic easy to follow reciepe my best attempt at a homemade chocolate cake was lovely and light and tasted very chocolatey. Big hit with my boys not much left since they came home from school! Thank you x

giggleytigger's picture
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Fantastic easy to follow reciepe my best attempt at a homemade chocolate cake was lovely and light and tasted very chocolatey. Big hit with my boys not much left since they came home from school! Thank you x

annmaj's picture
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Absolutely fab, everyone loved it, so light. Thank you for sharing

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