Really simple chocolate sponge cake recipe

Really simple chocolate sponge cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing
  • Buttercream icing
  • Chocolate buttercream

This is the recipe I used as a birthday cake for my best friend's 22nd birthday. It is extremely chocolaty! The photo that is on this recipe is slightly different to the recipe given (the icing on the top is different).

43 people made this

IngredientsServes: 12

  • For the cake
  • 340g caster sugar
  • 340g butter
  • 3 medium eggs
  • 280g self-raising flour
  • 56g cocoa powder
  • For the buttercream
  • 220g butter
  • 340g icing sugar
  • 110g cocoa powder
  • 1 tablespoon milk, or as needed
  • lots of chocolate buttons

MethodPrep:30min ›Cook:30min ›Extra time:30min cooling › Ready in:1hr30min

  1. For the cake: Preheat the oven to 180 C / Gas 4. Grease two 23cm cake tins.
  2. Cream together the caster sugar and the 340g butter. Add the eggs. Mix together.
  3. Add the self raising flour. Mix together. Add the cocoa powder. Divide the cake mixture evenly between the two tins.
  4. Bake in the preheated oven on the middle shelf until a skewer inserted near the centre comes out clean, about 30 minutes. Allow the layers to cool for 30 minutes.
  5. Meanwhile, make the buttercream: Beat the 220g butter until soft. Add half of the icing sugar and beat until smooth.
  6. Add the remaining icing sugar, the cocoa powder and 1 tablespoon milk. Beat until creamy (add more milk to loosen if necessary).
  7. Use half of the buttercream for the middle filling and half for the top. Decorate with chocolate buttons.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Good easy recipe to follow although, I had to add another egg as the mixture was too thick to mix with an electric mixer. However, turned out fab - very fluffy.-09 Feb 2012

As said below, something is wrong with the proportions here, after adding the flour the mix is far too dry, almost like a dough. After adding an extra egg as another reviewer said I still had to add water to get to a spreadable consistency. For the quantity of ingredients this has produced a fairly dense cake, I'd suggest trying an alternative recipe.-05 Jan 2013

Chocolate Genoise, Chocolate Sponge Cake

Chocolate Genoise (chocolate sponge cake) is light as a feather. This cake will absorb lots of syrup for an extra layer of flavor and moisture.

How many chocolate cake recipes could a person possibly need? I&rsquove already posted a recipe for Chocolate Butter Cake, if that cake is so good, why would we need another recipe?

Well, different types of cakes are good in different ways.

I love chocolate butter cake because it&rsquos soft and buttery with a very tender cake crumb. It&rsquos perfect filled and iced with Italian Meringue Buttercream.

When I want a lighter cake that I can douse with a flavorful syrup, it&rsquos time to make a classic Chocolate Genoise.

27 easy chocolate sponge cake recipes

From classic chocolate cakes to chocolate red velvet cakes, there's an easy recipe in here for everyone.

Who doesn't love a chocolate sponge cake? Whether it's a marbled showstopper adorned with chocolate pieces, or a simple, flourless dessert, there's something everyone will enjoy.

Classic retro flavours incorporated into a comforting Black Forest pudding.

Decadent and chocolatey, this hot chocolate fudge cake has a boozy twist with an Irish cream drizzle.

Chocolate cake is a classic. This recipe is easy and delicious.

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Rich and moist cake layered with an avocado frosting. You can add more or less maple syrup depending on the ripeness of the avocados and bananas.

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This is an easy tray bake cake - but it's also a poke cake, which means you poke holes into the sponge and top it with chocolate sauce to make it extra moist. Plus, it's topped with Reese's Cups, so what's not to like?

Like this? You'll love.

This showstopper takes time to assemble, but is well worth the effort. You can use as many of the Malteser bunnys around outside of the cake as you like, or leave them off all together.

This amazing chocolate marble cake recipe may require some effort but the results are well and truly worth it.

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This impressive white chocolate cake uses parsnips to keep the sponge soft and moist.

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This no-flour chocolate cake has a light, fudgy mousse textured sponge which is covered with rich ganache.

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This traditional chocolate cake originates from Sweden. The gooey centre is soft and moist.

Try this fruity white chocolate cake for a lighter chocolate sponge that's truly irresistible.

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Not just a gimmick, the courgette adds great moisture and texture to this scrumptious cake.

Try these other great triple-tested recipes:

If you're on a gluten-free diet you don't need to miss out on chocolate cake! Try this wheat free recipe for a coeliac-friendly bake.

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This mousse-textured sponge cake is a creamy cake recipe with a bit of sparkle.

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A chocolate cake with a difference, this red velvet cake is guaranteed to impress.

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This decadent sponge cake is a real treat for chocolate lovers and a wonderful way to end a meal.

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Chocolate and coffee are a wonderful flavour combination that make this showstopping bake a real winner.

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Stout brings a depth of flavour to these cakes, as well as keeping them beautifully light and moist

Beating eggs

5. Break 2 eggs to a large mixing bowl.

6. Add 1 more egg yolk. I used up the egg white to make an omelet.

8. Begin to beat the eggs on a slow then on a high speed.

9. The eggs will begin to froth up and thicken. The color of the eggs changes to pale or light yellow and then to white. Pour vanilla at this stage.

10. After beating for about 9 mins mine reached a ribbon consistency. But I suggest not to go by the time as it depends on several factors. Recheck for ribbon consistency. When you lift the whisk, the egg mixture should be thick & fall like a ribbon. Do not proceed further until you reach this stage.

11. Pour oil in a slow stream while you continue to beat the eggs. Do not over beat, just beat until oil is well incorporated with the egg mixture.

22. Cupcake bouquet

Cupcake bouquet anyone? Turn your basic cupcakes into a giant cupcake bouquet instead. A few brightly coloured buttercream roses later and your bouquet is ready to be admired – who needs flowers when you can have cupcakes ones instead?

Get the recipe: Cupcake bouquet

Cakes to Make with Sponge Cake

    : Modeled after my favorite candy, this cake is a perfect combination of chocolate and hazelnuts. : Every time I go to a fair, I have to get a caramel apple. This cake is the perfect fall treat. : This is my Valentine’s Day go-to. Just like a chocolate-dipped strawberry, but in cake form! : I am a fan of the boozy cake. Adding alcohol to baked goods is not just festive, it serves a purpose! It adds a great punch of flavor and also moistens the cake.

How to make the Malteser Cake recipe:

Start by creaming your butter (room temperature) with your sugars until light and fluffy.

Combine your cocoa and Ovaltine in another bowl with enough boiling water to form a thick paste.

Then add your eggs and flour, to the butter and sugars, along with the cocoa mixture.

Beat it all together really well until thick and smooth.

Pour evenly into 3 x 7″ baking tins that have been lined and buttered.

Top tip! Make sure that you butter your tins REALLY well. I also line the sides of the tins with baking paper for this cake as the cakes are quite delicate. I also think (maybe?) it makes the edges a bit neater as they are being served naked. No desperate need though if you’re short on time.

Make the icing by combining the butter (again, room temperature) with the icing sugar, and a paste make of the cocoa, Ovaltine and some boiling water.

Keep beating and beating until everything is smooth, thick and light.

Top tip! If the icing is too soft, pop in the fridge for an hour OR add a little more icing sugar. If too solid, add a tiny bit more boiling water.

The cakes are cooked when:

  • A skewer comes out of the centre of the cake clean
  • The are ‘pulling’ away from the sides of the tin

Allow them to cool in the tin for 10 minutes, then take out of the tins and let them cool completely.

If the sponge cakes have a dome top at all, trim off with a sharp bread knife (this is really important so that the tower of cake sits level).

Then sandwich the cakes together, spreading icing across the middle of each layer, and piping dollops of icing around the edge. (I use just a piping bag with the end snipped off.)

Decorate with crushed and whole Maltesers.

Top tip! This Malteser cake will last 4 days stored in a airtight container..if it lasts that long!

Quick Chocolate Sponge Cake With Creamy Topping

This is a sugar free recipe which only means that the sugar has been elegantly left out of the recipe. Miraculously the cake still works with and excellent consistency and tastes flawless. However, if we are after some extra sweetness then we can dash into it some extra joy anytime!

In this form it could even qualify as a low carb chocolate cake although it&rsquos made of white flour so it isn&rsquot carbs free.


  • 4 medium Eggs
  • 2 tablespoon Sweetener of choice (optional)
  • 3 tablespoon / 50g Butter
  • 1½ cup / 150g Flour
  • 2 tablespoon Cocoa powder
  • 1 teaspoon Baking powder (optional)
  • ½ cup / 100ml Water


  • 1¼ cup / 300ml Whipping cream
  • 1 tablespoon Vanilla extract
  • 1 teaspoon Honey
  • Unsweetened cocoa powder for dusting

Kitchen utensils

How to make chocolate sponge cake

  1. Separate egg whites from the yolks.
  2. In a bowl Measure flour then mix in the cocoa powder and the optional baking powder.
  3. Put the other tablespoon sweetener of choice in the bowl with the whites. Beat the egg whites on high speed until hard peaks form. At this stage, the tips of the egg whites will curl when the beaters are lifted. Peaks have to be stiff.
  4. Then add bit by bit alternating the dry ingredients and water too.
  5. Fold the egg whites into flour yolk mixture. Use a wooden spoon or a spatula to cut vertically through the mixture. Move it around the bottom of the bowl bring it back up. Carrying some of the mixture from the bottom up to the surface until the ingredients are evenly combined.
  6. Line a 10&Prime x 8&Prime¼ / 25cm x 21cm baking tray by using baking sheets or cover it with some butter and flour. Spread the batter evenly into the prepared baking tray and put it into the 350°F / 180°C preheated oven for about 30 minutes.
  7. Check the cake in about 25 minutes but avoid opening the oven before! It could cause cake fall back. We can check by poking a wooden toothpick near the center of the cake. If it comes out clean, it is done. We can also check when spongecake is baked by touching the top lightly with our finger. If the top springs back, the cake is ready to be taken out.
  8. Let it cool down.


  1. Whip cream, vanilla extract and optional sweetener to taste.


  1. After cake is completely cooled (in about half a hour), spread whipped cream topping on it evenly.
  2. Then as a final touch sprinkle Cocoa powder on top. Use sieve to make the top cocoa cover even and avoid dropping lumps of cocoa powder. Put it in the fridge for an hour before serving it.


Chocolate Victoria Sponge Cake

Step 1: To begin this Chocolate Victoria Sponge recipe, pre-heat oven to 180ºC/160ºC Fan/Gas Mark 4. Grease and line two 20cm (8 inch) sandwich tins.

Step 2: Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and if the mixture starts to curdle, add a little flour.

Step 3: Fold in the remaining flour and the cocoa powder with a metal spoon.

Step 4: Divide the mixture between the two tins and bake for 25 - 30 minutes until golden brown and firm to the touch. Remove from oven and leave to cool before turning out onto a cooling rack.

Step 5: To make the butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and then add enough milk / water to make the icing fluffy and spreadable. Sift and beat the cocoa powder in to the icing and use it to sandwich the two sponges together.

Step 6: Dust the top of the Chocolate Victoria Sponge Cake lightly with the sieved icing sugar.

To save some time why not try using Dr. Oetker Buttercream Style Chocolate Icing to fill your Chocolate Victoria Sponge Cake!

Death by Chocolate Cake

I was in two minds whether to write this post. In my overly critical mind, I had sorely messed up. A fudgey but not too rich cake was on my mind when I began to measure out the grapeseed oil and sift gram after gram of cocoa powder. I dreamt of slicing through a thick ganache like softened butter, easing out a slice to wonder at three perfect layers of cake, a slick chocolate coating and a sliver of crisp chocolate shard. Oh how wrong I was.

A couple of weeks ago I nervously took to the kitchen in the first of three sessions to perfect what will now been known as Operation Two Tier Cake. Those of you who follow this blog regularly will know that I like to follow the Beautiful Mess challenge of Four Simple Goals. A relatively simple challenge whereby one puts pen to paper – or fingers to keyboard – to draft goals to achieve over a couple of months. One of my goals for spring was to make my first two tier cake, tackling the frankly intimidating world of dowelling rods, cake boards and tins that aren’t your average 20cm. I mean really, half the time I serve up my cakes on a chopping board or my Poundland cake carrier. How on earth was I going to achieve this?

Simple – by making things as hard for myself as possible and offering to make a two tier cake for my parents 25 th Wedding Anniversary. You know, the one where EVERYTHING is silver, intimating and refined. Erm, eek…

To conquer my cake-y fear, I accidentally ended up with a three day week in the days before the event, so took the opportunity to recipe test the chocolate cake I was planning to make. Lucky I did, as this cake would have been nowhere near suitable. However, if you are in the market for a beautiful celebration cake that is only one tier and won’t have you crying in the back garden minutes before the guests arrive – yes I did that – then this cake is for you.

At first this cake seems harmless – it is butter-free and uses a delicate grapeseed oil to keep the mixture light. But appearances are deceptive and the practically liquid batter bakes up into a thick richness not dissimilar to a torte. The ganache is thick and bitter, the high percentage of cocoa in the ganache mirroring the toothsome sweetness of the cake. It chills perfectly, and almost 4 days later was still delicious sliced up from the fridge. It will feed a great deal of people, so portion delicately as so to savour the richness of this cake. The chocolate shards were my first attempt for the real thing and although I preferred to smooth over baking parchment in the end, the dimpled effect from the clingfilm was quite endearing.

This is the first in a series of posts where I detail how I came to complete this challenge. Once I have permission to use the professional photos (after a few calming champagne flutes my SLR attempts were wobbly to say the least) I will continue the story. I promise it will be worth it and it may will probably make you laugh at me. I am willing to take the hit in the name of chocolate cake art.

Chocolate cake recipe adapted slightly from Poires Au Chocolat’s ‘That Chocolate Cake’ , ganache and chocolate shards adapted from Sweet Tooth by Lily Vanilli

85g cocoa powder, sifted (I like Green and Blacks)

1 ½ tsp bicarbonate of soda

100g good quality dark chocolate, finely chopped

Edible silver spray to decorate

130g good quality dark chocolate, finely chopped (I used 85% but if you really don’t think you can handle the bitterness, take it down to 70%)

Preheat an oven to 200oc/180oc fan/gas mark 6. Grease and line three 20cm sandwich tins with baking parchment and set aside. Note that you cannot use loose bottomed tins for this recipe, even if you test with water. Learned that one the hard way…

Place the sugar, flour, cocoa powder, baking powder, bicarbonate of soda and salt into the bowl of a stand mixer or large bowl if using a handheld mixer. Whisk until all the ingredients are equally incorporated, then add the beaten eggs, milk and grapeseed oil. Boil a kettle then add the boiling water to the mix. Turn the speed to low as the batter will become very liquid at this point.

Divide equally between the three cake tins then place in the oven. Bake for around 30-40 minutes until a skewer inserted in the middle of each comes out clean. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack, removing the paper and leaving the cakes to cool completely.

Next begin the chocolate shards. Lay one piece of clingfilm on a baking sheet, ensuring it isn’t wrinkled too much and have another the same size close by (you can use baking parchment for a smoother finish if you prefer). Place a heatproof bowl over a pan of barely simmering water and add the chocolate and butter. Melt two thirds of the way then take off the heat and stir until the chocolate is smooth. To check if the chocolate is ready, dip a (clean!) finger in the bowl and place to your lips if the chocolate feels cool it’s ready to use. Smooth the chocolate over the clingfilm evenly and place the second sheet on top, smoothing out any air bubbles. Refrigerate for one hour.

Once the cakes have cooled, make up the ganache. Place the chocolate, butter and salt in a bowl and set aside. In a saucepan, heat the cream gently until bubbling at the sides then pour over the chocolate. Leave to sit for a minute, the stir through until thick and creamy. Leave to one side for around 10-15 minutes. The ganache should thicken to a dropping consistency.

Place the bottom cake on a serving plate or board and place four strips of baking parchment underneath to keep the plate clean. Dollop a tablespoon of ganache over the cake and smooth over neatly. Add another cake on top and repeat. Add the final cake then do a quick crumb layer across the top and sides of the cake to keep it neat. Use the ganache to fill in any gaps or tears in the cake. Leave to set for 10 minutes.

Smooth over the remaining ganache and neaten with the palate knife. Remove the chocolate shards from the fridge and peel back the clingfilm. Evenly spray the edible paint over the chocolate and leave to dry for a few minutes. Carefully break into shards and decorate the top of the cake.