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

Chocolate sponge cake

  • 1
  • 2
  • 3
  • 4
  • 5
(95 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 the tin
  • 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-o-let

    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. Butter and line two 20cm sandwich tins with baking parchment.

  2. Use a handheld electric whisk or a freestanding mixer to beat 175g softened unsalted butter and 175g golden caster sugar together in a bowl until creamy and light in colour. Then add 1 large egg, still mixing.

  3. Sieve 50g cocoa powder, 100g self-raising flour and a pinch of salt into another bowl and add a third of that to your wet ingredients.

  4. Once combined, add 1 more large egg and another third of the flour mixture and work that in.

  5. Then add 1 more large egg and the 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.

  6. Divide the mixture between the tins and smooth the top with the back of a spoon.

  7. 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.

  8. Meanwhile, make the buttercream by melting 50g dark or milk chocolate in the microwave, or in a bowl over just simmering water, making sure the base doesn’t touch the water. Leave to cool. 

  9. Beat 85g softened unsalted butter and half of the 175g sieved icing sugar together until light and fluffy. Add the remaining icing sugar and melted chocolate and mix together. If the icing is runny, chill in the fridge until it is firm but still spreadable.

  10. 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.

  11. Put the second cake on top and push down very gently. Spread the remaining icing over the top.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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
4.05
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.
Debs.B
18th Jan, 2016
1.05
Followed the recipe absolutely and I too found that the cake did not rise - wish I had read the last two comments before I started! Lovely taste and texture though.
BellaBasset
24th Feb, 2016
See my tip posted today
Kernowcts
14th Jan, 2016
Does anyone ever proof read these recipes - it's so full of spelling and grammatical errors eg: Ingredients Butter, softed not melted Method 2. frestanding 3. Stiring and 'If your batter is sift' 5. suger 'put it in the fridge to set up' 6 'pusk very gently down'
amy3971
21st Jan, 2016
It's a user submitted recipe, not a BBC one. It says so at the top of the page. The BBC only moderate them, not spell check them.
SuJay
11th Jan, 2016
3.05
I too found the cake didn't rise. I think maybe it's because too much flour is substituted with cocoa so reducing the rising agent. Better if the cocoa was in addition to the flour? Ps. Tasted ok! It all got eaten!
HunnyBunny88
8th Oct, 2015
I tried this recipe two times. Each time the cake would not rise though I precisely followed the instructiona concerning temperature and baking powder. Apparently not so foolproof!
daj200
22nd Sep, 2015
The timings for this recipe are all wrong! They forgot to include 15 mins to scrape the cake mixture from the kitchen walls after an electric whisk incident and the 30 minute wash cycle to remove icing sugar from my top!! Will have to wait for feedback from work colleagues tomorrow but this cake had better be worth the stress to this newbie cake baker! ;0)
drewerose
7th Jun, 2015
5.05
Delicious and super easy to make, even for us newbies.

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...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?