Need a simple, no-fail chocolate sponge cake recipe for your next cake creation? I’ve got you covered with this fantastic, rich and chocolate-y version! While most chocolate cakes tend to be dense and fudge-y, this recipe yields a super fluffy, light as air cake layer that will surprise you! And you’ll love how versatile this recipe is – you can fill and frost this cake with just about anything! This cake recipe is from my ‘Back to Cake Basics’ series, where I share simple cake, frosting and filling recipes!
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Watch my video recipe for step-by-step instructions! This chocolate sponge cake is ridiculously easy to make once you have the technique down and it’s almost impossible to mess it up! Want to get new recipe updates? Make sure to subscribe to my YouTube channel!
How To Make A Sponge Cake
What sets a sponge cake apart from other cakes is the method of preparation and ingredients. Recipes like this one call for more eggs than usual, six to be exact! I know that sounds like a lot for a cake but it’s the eggs that give these cake layers volume. The first and most important step is whisking the eggs and sugar until the eggs are pale in color, thick and voluminous. The more volume, the better! It’s equally important to add the dry ingredients gently, folding carefully but thoroughly to keep the eggs fluffy.
If you’ve ever baked a sponge cake before, you know that they tend to be much drier than a traditional butter and sugar based cakes. That makes them great filling with a variety of fillings! Try these cake layers with creamy or fruity fillings such as custards, citrus curds or fruit preserves; dessert liqueurs also work well. Since sponge cakes don’t have a ton of moisture on their own, they absorb other liquids and moisture very well!
How To Use Sponge Cake
Sponge cakes go well with jams, fruit preserves, liqueurs and ganache since those all can soak into the cake well. Here are some more ideas for filling the cake:
- For this simple cake pictured, I used blueberry preserves and chocolate ganache, along with my ‘German Custard Buttercream’. It was absolutely delicious! The preserves and chocolate both made the cake very moist and tender!
- Also, try this with my ‘Berry Whipped Cream Frosting’ for a berry twist.
- And to make the ultimate chocolate cake, combine my chocolate sponge cake with my ‘Chocolate Buttercream’.
Looking for more of my ‘Back To Cake Basics’ episodes? Check out some of my other recipes!
- Vanilla Sponge Cake – the best, no-fail basic sponge cake recipe!
- Best Chocolate Cake – try this rich and fudgy chocolate cake recipe next!
- Basic Vanilla Cake – delicate vanilla cake for any recipe!
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- My classic KitchenAid stand mixer is a must for every kitchen!
- I love these aluminum round cake pans for all my cakes. And these precut parchment paper rounds are a huge time saver!
- Use this set of jumbo cake decorating tips are the ones I use for almost all my recipes.
- I love these off-set spatulas for everything from cake batter to frosting.
Ultimate Chocolate Sponge Cake Recipe (video)
- 6 large eggs
- 3/4 cup white granulated sugar
- 1 tsp vanilla extract
- 1 1/3 cup all-purpose flour
- 1/3 cup cocoa powder, I used Hershey's Special Dark
- 1 tsp baking powder
- 1/2 cup unsalted butter, melted; optional
- 1 tablespoon instant coffee
- 1 tablespoon hot water
For Chocolate Cake (as seen in video):
- 1 recipe Vanilla Custard Buttercream, optional
- 1/2 cup blueberry preserves
- 1 recipe chocolate ganache, optional
- Preheat the oven to 350F/177C. Prepare two, 8-inch/20-cm cake rounds by lining the bottom with parchment paper; do not grease the sides. This recipe will also work well in a 13x19-inch jelly roll pan for Swiss roll cakes.
- Place the eggs, sugar and vanilla extract into a stand mixer bowl, then whisk on high speed for 7 to 9 minutes. The eggs need to be thick, pale in color and super fluffy. In a separate bowl, combine the dry ingredients: flour, baking powder and cocoa powder. Sift the dry ingredients into the egg mixture in small increments, folding gently but thoroughly after each addition.
- In a small ramekin, dissolve the instant coffee with the hot water. Pour the dissolved coffee and melted butter last into the batter. Fold and mix gently for approximately 30 seconds, just until the butter is mixed into the batter. (Adding the butter is optional)
- Divide the batter evenly between the two baking pans. Bake in the preheated oven for 18 to 20 minutes, until the tops are set. They will spring back when tapped gently when done. Remove the cakes from the oven and place onto a cooling rack. Immediately, run a knife along the edge of the pan and cake to release the cake from the pan. Allow the layers to cool completely before removing them from the pans.
- Once the layers are cooled, remove the parchment paper and use a long serrated knife to split the layers in half, if desired. Use choice of fillings and frostings to fill and garnish.