Chocolate Sponge Cake Food

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CHOCOLATE SPONGE CAKE



Chocolate Sponge Cake image

This cake is delicious. It's not a dark chocolate cake, but it's amazingly moist n superb tasting . It is perfect for using as a base for black forest cakes and I use it extensively for trifle puddings too. Recipe courtesy cacoaweb.com

Provided by jas kaur

Categories     Dessert

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/4 cups flour
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
2 pinches salt
1 cup sugar
1 tablespoon vanilla essence
1/2 cup milk
1/2 cup oil
2 eggs
2/3 cup whipping cream
260 g semisweet chocolate (40%-50% cocoa)

Steps:

  • mix flour, cocoa, baking powder, sugar and vanilla in a bowl.
  • Add milk, oil and eggs.
  • Mix everything until smooth at a slow speed with a mixer.
  • Bake at 180°C for 35 to 45 minutes.
  • Cool in pan for 10 minutes, then invert and cool on rack.
  • For frosting heat cream in a saucepan don't let it boil add chopped chocolate mix until smooth let cool until it thickens (can be put in fridge).
  • Use1/3 icing between the layers 1/3 frosting on top and rest around the cake .
  • Refrigerate the cake to harden the frosting but serve it at room temperature.

CHOCOLATE SPONGE CAKE



Chocolate Sponge Cake image

Make and share this Chocolate Sponge Cake recipe from Food.com.

Provided by Derf2440

Categories     Dessert

Time 20m

Yield 12 serving(s)

Number Of Ingredients 8

4 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/3 cup sugar
2 egg yolks
1 teaspoon vanilla
1/4 cup all-purpose flour
1/4 cup cocoa

Steps:

  • Line an 8 inch square or round cake pan with waxed paper.
  • Place egg whites, cream of tartar and salt in a mixing bowl, beat with electric mixer until foamy.
  • Beat in sugar gradually, continue beating until stiff peaks form.
  • Beat in egg yolks and vanilla.
  • Combine flour and cocoa and fold lightly into egg mixture.
  • Spread batter in prepared pan.
  • Bake in 325 degree oven 25-30 minutes or until cake springs back when lightly touched.
  • Loosen sides with a sharp knife.
  • Turn out immediately onto a paper towel lined cake rack to cool.

CHOCOLATE SPONGE CAKE



Chocolate sponge cake image

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

175g unsalted butter, softened, plus extra for the tin
175g golden caster sugar
3 large eggs
50g cocoa powder
100g self-raising flour (or same quantity plain flour with 1 tsp baking powder)
1-2 tsp milk
50g dark chocolate (or milk chocolate if you prefer)
85g unsalted butter , softened
175g icing sugar, sieved

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

CHOCOLATE SPONGE CAKE



Chocolate Sponge Cake image

Make and share this Chocolate Sponge Cake recipe from Food.com.

Provided by Ducky

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

4 ounces chocolate
1 cup skim milk
1 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 cup sugar
1 teaspoon vanilla

Steps:

  • Sift together all dry ingredients.
  • Combine with wet ingredients and blend well.
  • Spread into a 8 inch baking pant and bake at 350 degrees for 20 to 30 min until golden.
  • Let cool.

Nutrition Facts : Calories 280.9, Fat 10.1, SaturatedFat 5.4, Cholesterol 106.4, Sodium 247.7, Carbohydrate 44.7, Fiber 2.6, Sugar 25.4, Protein 7.6

CHOCOLATE SPONGE CAKE, GERMAN-STYLE



Chocolate Sponge Cake, German-Style image

This basic sponge cake can be used in several different finished layer cake recipes. This, made from scratch, German chocolate sponge cake has a hint of cinnamon and is the basis for Black Forest Cherry Cake. Makes one 9 inch cake in a springform pan or two 9 inch layer cakes. I found this recipe at http://germanfood.about.com/od/baking/r/chocspongecake.htm?once=true& and posted it here for my German Style Eating Cookbook

Provided by Stoblogger

Categories     Healthy

Time 45m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 9

2/3 cup cake flour
1/4 cup cornstarch
1/2 cup cocoa powder
1/4 teaspoon cinnamon
1/2 teaspoon double-acting baking powder
4 eggs
2 tablespoons hot water
1/2 cup sugar
1/2 teaspoon vanilla extract

Steps:

  • Measure dry ingredients by spooning lightly into a cup and leveling off. Do not pack flour or it will be the wrong amount. Mix dry ingredients together in a bowl and set aside.
  • Grease a 9 inch springform pan and line the bottom with wax paper, cut to fit. Flour the sides of the pan. Turn the oven on to 350°F to preheat.
  • Break 4 eggs into the bowl of a mixer, mix for 1 minute, medium speed. Turn to high speed and drizzle the hot water into the eggs while mixing. Add the sugar and vanilla and keep mixing on high for about 5 minutes, or until eggs are creamy yellow and very thick, like a sauce. Remove from mixing stand and switch to a hand spatula for the next step.
  • Sift half of the dry ingredients over the egg mixture and fold in until almost gone. Repeat with the other half. Do not over mix (you will deflate the egg mixture) but scrape the bottom of the bowl several times, to make sure you have incorporated all the dry ingredients.
  • Pour batter into the springform pan (or 2 nine inch layer cake pans) and smooth top. Place in oven, on the second shelf from the bottom for 20 to 25 minutes.
  • Remove from oven and cool completely before frosting.

MY AMAZINGLY SOFT & MOIST CHOCOLATE SPONGE CAKE



My Amazingly Soft & Moist Chocolate Sponge Cake image

I have another recipe for chocolate cake on Zaar but this one has just become by new favourite. Unless I'm baking a really special chocolate cake for an event, I tend not to make cakes that call for chocolate as it is never in the cupboard when I come to bake! This chocolate cake is the result of years of playing around with recipes & I personally think it is fab. You get the same incredibly moist & soft sponge texture you find in a store bought cake but all the great taste of a homemade cake. In fact, I think that this cake is so rich it doesn't even need to be iced / frosted - of course, if you want a really indudgant treat, then go ahead & whack some on! I find that this cake freezes well for a couple of months & keeps well in an airtight container for around a week. I stated 1/3 cup cocoa in the recipe but if the cake if for adult chocaholics then you can always add more - I find that kids sometime find too much cocoa a bit bitter.

Provided by Um Safia

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

8 ounces self raising flour
8 ounces margarine
6 ounces granulated sugar
3 large free range eggs
2 teaspoons baking powder
1/3 cup cocoa powder (unsweetened, best quality available)
1/4 cup water
confectioners' sugar, for dusting

Steps:

  • Preheat your oven to 180c & grease a 10" round springform cake tin.
  • Warm the margarine up in the microwave for about 20-30 seconds, it needs to be extremely soft but not liquid.
  • In a fairly large bowl, beat the sugar & the warmed margarine together. Unlike a regular sponge, you don't need to do this for more than a couple of minutes - creaming to get it fluffy is not required here!
  • Next beat in the eggs, once they are fully incorporated add the baking powder & cocoa powder. Carefully mix them in then quickly beat the mix for a minute.
  • Mix in the flour, being sure to get it well mixed & break up any lumps that may be lurking.
  • Finally, mix in the water little by little.
  • Pour the cake batter into the tin, level off & place in the centre of the oven to bake for 40 minutes.
  • As soon as 40 minutes have passed, turn the oven off & leave the cake in there for 10-15 minutes before removing.
  • Leave the cake in it's tin for 10 mins then pop out & leave to cool on the serving plate.
  • Once the cake has cooled, give it a generous dusting of confectioners sugar.

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