Chocolate sponge cake on a white plate with two slices cut out

Chocolate sponge cake

  • 1
  • 2
  • 3
  • 4
  • 5
(28 ratings)

Prep: 30 mins Cook: 25 mins

Easy

Serves 10

Good Food reader Eve Scott shares this easy, foolproof recipe for chocolate sponge cake, perfect for a birthday, afternoon tea or weekend treat

Nutrition and extra info

  • un-iced

Nutrition: per serving

  • kcal435
  • fat26g
  • saturates16g
  • carbs44g
  • sugars36g
  • fibre2g
  • protein5g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 175g unsalted butter, softened, plus extra for greasing
  • 175g golden caster sugar
  • 3 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 50g cocoa powder
  • 100g self-raising flour (or same quantity plain flour with 1 tsp baking powder)
  • 1-2 tsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

For the buttercream

  • 50g dark chocolate (or milk chocolate if you prefer)
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 85g unsalted butter, softened
  • 175g icing sugar, sieved

Method

  1. Heat oven to 190C/170C fan/gas 5. Grease and line 2 x 20cm sandwich tins with baking parchment. Use a handheld electric whisk or a freestanding mixer to beat the butter and sugar together in a bowl until creamy and light in colour. Then add 1 egg, still mixing. 

  2. Sieve the cocoa, flour and a pinch of salt into another bowl and add a third of that to your wet ingredients. Once combined, add the second egg and another third of the flour mixture and work that in. Then add the last egg and remaining flour and beat until you have a smooth thick batter. If the batter is stiff, stir in a splash of milk to loosen it.

  3. Divide the mixture between the tins and smooth the top with the back of a spoon. Bake for 20-25 mins until springy to the touch. Take out of the oven and leave in the tins for 10 mins before turning out onto a wire rack to cool completely.

  4. Meanwhile, make the buttercream by melting the chocolate in the microwave, or in a bowl over just simmering water, making sure the base doesn’t touch the water. Leave to cool. Beat the butter and half the icing sugar together until light and fluffy. Add the remaining sugar and melted chocolate and mix together. If the icing is runny, chill in the fridge until it is firm but still spreadable.

  5. To assemble the cake, put a small dollop of icing onto a plate and put one of the cakes on top. Spread the top of the cake with half the icing, leaving a 1cm border around the edge. Put the second cake on top and push down very gently. Spread the remaining icing over the top.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
SueT23
8th Aug, 2017
I added an extra 25g flour (to make it up to 175g with the cocoa) and 1+1/2 teaspoons of baking powder. It rose perfectly. I hope this helps.
mazdaf1sh
5th Jul, 2017
2.55
Have made this cake several times, it doesn't rise at all. Tastes delicious but doesn't get very high. Will try doubling the mixture next time.
mummytot
8th Sep, 2017
5.05
I double the mix, makes a normal size cake then!
Candyrochelle
23rd Jan, 2017
Made this recipe today, and made it exactly how the recipe said. I didnt use x2 tins, instead used on big tin and it cooked in 25mins at 185deg. It had such a lovely rise, about 2/3rds bigger than the batter. I did also add a few chopped up chocolate pieces to the mixture to make chocolate chip cake.
cherrypie122
5th Dec, 2016
0.05
Poor recipe. Cake hardly rose at all and felt the mixture was much too thick. Also the buttercream was in no way "creamy" despite following the recipe exactly. I had to add extra chocolate and some full fat milk so that I could actually paste it onto the cake. Won't be using this recipe again!
AmberHerbert03
27th Aug, 2016
This was my first time trying it and I hadn't read the comments to see first as I knew that there would be some mixed opinions. I went for it anyway and I followed it step by step and used all of the corrected ingredients but it just didn't rise one bit!! I had to make two to get a good height but I had to bin my first one because it didn't rise and it stuck to the pan! Then on my second on I went to level it with my cake leveller and it fell apart! I will not be using the recipe again!
Dashing Dace's picture
Dashing Dace
22nd Jul, 2016
3.8
I started this recipe before reading the reviews. I was surprised it was only 170g recipe when using 20cm sandwich tins and I would say this is the problem with the flat cakes. There is too little mixture in the tins. Smells & looks good but if doing again I would probably make it a 225g butter/sugar/flour recipe to fit the tins better! I have now used exact same recipe to make cupcakes, this recipe makes 24 cupcakes (not muffins) perfectly. I baked in oven same temperature for 15 minutes & they are perfect. I'm going to ice with buttercream & I think there will be some happy birthday boys.
Millycents
12th Jul, 2016
Unfortunately I only read the comments below after I had made 2 failed attempts at this cake. If you follow the instructions exactly it does not rise. I used all the ingredients last night trying to make the cake and today is my kids birthday party and I have 4 flat chocolate disks to show for it. I now see several other people had the same outcome so would suggest you try another recipe.
Jeanlwk
7th Apr, 2016
5.05
This is the most yummy chocolate cupcakes. Rise to perfection! Thank you for the recipe. Would definitely recommend it to my friends.
hcs927
28th Jan, 2016
3.8
Made this in 2/3 proportions and into 12 medium sized cupcakes instead of 1 big cake. Turned out lovely, soft and sweet. Didn't bother with the buttercream, just topped with Nutella instead.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
BellaBasset
24th Feb, 2016
This is simply the classic Victoria sponge mix, with a proportion of the flour substituted with cocoa. The principle is one egg to 2oz of butter, sugar and flour. Try weighing your eggs in the shell, eg 3 large eggs weigh about 7oz, whilst 4, medium weigh 8.7oz. Then use butter, sugar and flour /cocoa in the same proportion. I use baking marge, one quarter cocoa to self raising sponge flour, add half a teaspoon of baking powder and half a tablespoon of milk for each egg. Grease and flour and line the baking tins with baking parchment. Before levelling off the mixture weigh the tins to make sure they are even weight. I bake at 160 fan. 15 mins for 2 egg mix in individual cases(12). 25 mins for sponges 3 egg mix and 30 for sponges using 4 egg mix. (The cocoa is heavy which is why I find it best to use sponge flour, and add milk and baking powder. It will rise and drop back slightly as it cools)
Mary_Berry
6th Aug, 2015
3.8
I found the amount of buttercream was not enough for both the layer and the topping so I used it all for the middle filling and simply topped the cake with a dusting of icing sugar.
woody35
27th Jul, 2015
I made this cake exactly as the recipe said - but is only about 1cm thick - more like a biscuit!. Does anyone have any tips as all the cakes I make are flat.