BEST EVER CHOCOLATE SPONGE CAKE
This recipe was created after I miscalculated a recipe for brownies. The brownies were horrible but the result was a perfect chocolaty sponge cake. I make it ever since and it's perfect for a layer cake, frosting or on it's own.
Provided by dutchgirl
Categories Desserts Cakes Sponge Cake Recipes
Time 55m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Stir butter, white sugar, and brown sugar together in a bowl; add vanilla extract and mix well. Stir eggs, 1 at a time, into butter mixture until smooth.
- Sift flour, cocoa powder, and salt together in a separate bowl. Stir flour mixture, alternating with buttermilk, into butter mixture until batter is smooth, adding more buttermilk if needed to thin out batter. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 17.2 g, Cholesterol 51.5 mg, Fat 8.8 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 5.3 g, Sodium 170.2 mg, Sugar 13.2 g
CHOCOLATE SPONGE CAKE
Brushing the cake layers with a simple syrup before frosting keeps the cake from crumbling and drying out.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h55m
Number Of Ingredients 7
Steps:
- In a saucepan, combine 1/3 cup each sugar and water over medium-high heat and cook, stirring, until sugar dissolves. Remove simple syrup from heat; let cool.
- Preheat oven to 425 degrees. Butter two 8-by-2-inch round cake pans. Line bottoms with parchment rounds; butter parchment. In the bowl of a standing mixer fitted with the whisk attachment, combine eggs and remaining 1 cup sugar. Whisk on medium speed until quadrupled in volume and mixture holds a 3-second ribbon, about 10 minutes. Whisk in vanilla.
- In a bowl, combine cocoa and flour. Sift over egg mixture; using a large rubber spatula, carefully fold into egg mixture, cutting through center and lifting gently over sides. Divide batter among prepared pans. Bake until cake pulls away from sides of pan and is springy to touch, 15 to 17 minutes. Remove from oven. Run a small knife around sides of pan. Invert onto rack; remove parchment, and re-invert onto rack to cool completely.
- Using a serrated knife, trim tops of cakes horizontally to level surface. Halve each cake horizontally to form 2 layers. Transfer 1 layer to a serving platter; generously brush with simple syrup and spread 3/4 cup frosting on top. Set another cake layer on top, and repeat process with remaining simple syrup, frosting, and cake layers. Frost top and sides of cake in a swirling motion. Refrigerate until set, about 1 hour.
CHOCOLATE SPONGE CAKE
Good Food reader Eve Scott shares this easy, foolproof recipe for chocolate sponge cake, perfect for a birthday, afternoon tea or weekend treat
Provided by Eve Scott
Categories Afternoon tea, Dessert, Treat
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/170C fan/gas 5. Butter and line two 20cm sandwich tins with baking parchment.
- 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.
- 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.
- Once combined, add 1 more large egg and another third of the flour mixture and work that in.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 435 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
MRS. STEIN'S CHOCOLATE CAKE
Provided by Sarabeth Levine
Categories Cake Mixer Chocolate Egg Brunch Dessert Bake Christmas Valentine's Day New Year's Day Party Potluck Butter Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 13
Steps:
- 1. Position a rack in the center of the oven and preheat to 350°F. Butter and flour the inside of a 8 to 10-cup fluted tube pan and tap out the excess flour.
- 2. Combine the milk and lemon juice in a glass measuring cup. Let stand in a warm place (near the preheating oven) while preparing the rest of the batter; the milk will curdle. Sift the flour, cocoa, baking soda, and salt together into a medium bowl.
- 3. Bring 1/2 inch of water to a simmer in a small saucepan, and turn off the heat. Place the chocolate in a custard cup or ramekin and set in the hot water. Let stand until the chocolate is melted, then remove from the water, being careful not to splash any water into the chocolate, and stir until smooth. Let stand until tepid.
- 4. Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on medium-high speed until smooth, about 1 minute. Gradually beat in the sugar, then add the vanilla. Beat until the mixture is very light in color and texture, scraping occasionally, about 4 minutes. Gradually beat in the eggs. Reduce the mixer speed to low. Beat in the cooled chocolate. In thirds, alternating with two equal additions of the milk mixture, add the flour mixture, scraping down the bowl and beating until smooth after each addition. Spoon the batter into the pan and smooth the top with a spatula.
- 5. Bake until the top of the cake springs back when gently pressed with your finger, and a cake tester inserted into the center of the cake comes out clean, about 1 hour. Cool on a wire rack for 10 minutes. Invert and unmold the cake onto the rack and cool completely. Sift a light coating of confectioners' sugar on top, if using. (The cake can be stored at room temperature, wrapped in plastic wrap, for up to 2 days.)
DELICIOUS AND MOIST CHOCOLATE SPONGE CAKE RECIPE BY TASTY
Here's what you need: self-raising flour, cocoa powder, sugar, salt, vegetable oil, softened butter, egg, milk
Provided by Lucy Robbert
Categories Desserts
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Pre-heat oven to 200°F.
- Add flour, cocoa powder, sugar, and salt into a bowl and mix well.
- Then slowly fold in the oil and butter. Once combined, crack the egg into a separate bowl and add a little bit at a time.
- Now, add enough milk to turn it into a batter-like consistency and mix well.
- Butter a square pan and pour in the batter. Bake for 12-15 minutes.
- Let cool, then serve.
Nutrition Facts : Calories 452 calories, Carbohydrate 81 grams, Fat 10 grams, Fiber 3 grams, Protein 8 grams, Sugar 35 grams
CHOCOLATE SPONGE CAKE
Every bite of this cake has a mild chocolate flavor that will appeal to all palates. Enjoy it dusted with confectioners' sugar or topped with Rich 'n' Fluffy Chocolate Frosting on page 140.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks until slightly thickened and lemon-colored, about 5 minutes. Stir in orange juice and vanilla until combined. Gradually beat in 1 cup sugar on low speed, about 2 tablespoons at a time, beating well after each addition. Beat on high until mixture thickens and nearly doubles in volume. Combine the flour and cocoa. Fold a fourth of the flour mixture into the yolk mixture. Repeat with remaining flour mixture; set aside., In a large bowl and with clean beaters, beat egg whites and cream of tartar in medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of the egg whites into the yolk mixture; fold in remaining whites., Pour into an ungreased 10-in. tube pan. Bake at 325° for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan; remove cake.
Nutrition Facts : Calories 184 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 32mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
MRS. WARNICK'S CHOCOLATE SPONGE CAKE
Steps:
- cut spongecake in diagonal slices and put on bottom of greased springform (10") pan.Layer cake with filling. to make filling: beat egg whites with a little of the sugar. set aside. beat egg yolks and add sugar, water and melted chocolate. Fold in egg whites. layer with sponge cake in springform pan and refrigerate overnight
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