Chocolate sponge cake

Chocolate sponge cake is the basis of a wide range of desserts and especially cakes, ranging from Snickers, Drunken Cherry, 3 Milk. The success of such a sponge cake is determined by the correct selection of three main ingredients: cocoa powder, flour and eggs. It uses alkalized cocoa powder, premium flour and fresh eggs. Different versions of biscuits, for example, classic, chiffon, boiling water, milk, etc., are offered to you in this topic.

Lush chocolate sponge cake in the oven

A fluffy chocolate sponge cake for the cake is easy to prepare from a simple set of ingredients. The biscuit dough is mixed with eggs, flour, sugar, with the addition of cocoa powder and baking powder, which makes the texture of the baked goods fluffy and incredibly soft. The kneading will be better with the help of kitchen gadgets.

1. 
   How to make chocolate sponge cake? Break 6 eggs at room temperature into a clean, dry bowl of a stand mixer.
2. 
   Pour the required amount of sugar into them and beat into a fluffy white mass.
3. 
   Sift the wheat flour through a sieve and mix with cocoa powder in a separate bowl.
4. 
   Pour the flour mixture into the beaten eggs.
5. 
   Add a teaspoon of baking powder and use a silicone spatula to gently mix everything.
6. 
   Line a baking dish with foil or form it from sides and foil.
7. 
   Preheat the oven to 180°C. Pour the biscuit dough into the mold and place in the oven for 40-50 minutes. Use a wooden skewer to check the biscuit for doneness.
8. 
   Turn the baked sponge cake upside down onto a wire rack and cool slightly.
9. 
   Carefully remove the pan with foil from the half-cooled sponge cake and cool it completely.
10. 
    Wrap the prepared fluffy chocolate sponge cake in cling film, place in the refrigerator for 4 hours, which will evenly distribute the moisture, and begin assembling the cake. Delicious and successful baking!

Chocolate sponge cake in boiling water

Chocolate sponge cake made with boiling water has a slightly different set of ingredients compared to the classic one. The biscuit dough is kneaded using two eggs without separating into whites and yolks, does not require long beating, and milk with butter and boiling water are added to it. These ingredients make the chocolate taste of the biscuit pronounced. This sponge cake has a juicy, moist texture that lasts a long time, and the cake does not require soaking.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 2 cakes.

Ingredients:

• Flour – 200 gr.
• Egg C0 – 2 pcs.
• Sugar – 200 gr.
• Milk – 130 ml.
• Boiling water – 130 ml.
• Butter – 75 gr.
• Cocoa powder – 40 gr.
• Baking powder – 1 tsp.
• Soda – 51 tsp.
• Salt – 1 pinch.

Cooking process:

Step 1.Break two eggs into a bowl for kneading dough, add sugar and a pinch of salt and beat with a mixer until the mass increases in volume.

Step 2. Pour heated milk into this mixture and mix with a mixer at medium speed.

Step 3. Melt the butter in the microwave, cool slightly, pour into the egg mixture and mix again.

Step 4. In a separate bowl, mix the sifted flour with cocoa powder, baking powder and soda. Pour the flour mixture into the liquid mixture and knead the dough until it has a homogeneous texture.

Step 5. Lastly, pour boiling water into the dough and mix again.

Step 6. Preheat the oven to 140-150°C, no higher, which is important for baking such a biscuit. Pour the kneaded biscuit dough into two molds with a diameter of 16 cm, or into one larger one. Bake the biscuit for 25-30 minutes.

Step 7. Cool the baked sponge cake on a wire rack without removing it from the mold.

Step 8. Then remove the prepared chocolate sponge cake in boiling water from the mold, wrap it in cling film and put it in the refrigerator for several hours, which will prevent it from crumbling. Delicious and successful baking!

Chocolate chiffon sponge cake

Chocolate chiffon sponge cake is prepared on the basis of beaten eggs, sugar, flour and a large amount of any vegetable oil is added to it, which makes the texture of the sponge cake moist, light, not crumbly and adds richness of chocolate flavor. This biscuit will be both a good base for a cake and a dessert in its own right. In this recipe, we will complement the taste of the biscuit with instant coffee and liqueur.

Cooking time: 1 hour 15 minutes.

Cooking time: 15 minutes.

Servings: 1.

Ingredients:

• Flour – 180 gr.
• Sugar – 170 gr.
• Cocoa powder – 45 gr.
• Instant coffee – 2 tsp.
• Protein – 6 pcs.
• Yolk – 4 pcs.
• Warm water – 80 ml.
• Vegetable oil – 80 ml.
• Liqueur – 1 tbsp.
• Baking powder – 2 tsp.
• Vanillin – 2 gr.
• Salt – 1 pinch.

Cooking process:

Step 1. Immediately measure out the biscuit ingredients according to the recipe proportions. Carefully separate the yolks from the whites. In a separate bowl, beat 4 yolks with sugar until doubled in volume and white. Then pour in vegetable oil and beat again.

Step 2. Dissolve cocoa powder and coffee in a bowl of warm water.

Step 3. Pour the chocolate mixture into the yolk mixture, add a tablespoon of good liqueur and mix gently with a spatula.

Step 4. Mix flour with baking powder, vanilla and pour through a sieve into the chocolate-yolk mixture, mix gently again.

Step 5. In a clean, dry bowl, beat six whites with a pinch of salt into a stable foam. Place the whipped whites in two portions into the chocolate mixture and stir with a spatula from bottom to top.

Step 6. Preheat the oven to 170°C. Line a baking dish with paper and pour the kneaded chocolate dough into it. Bake the biscuit for 45 minutes, checking with a wooden skewer.

Step 7. Cool the baked chocolate chiffon sponge cake in the mold, and then you can start shaping the cake. Delicious and successful baking!

Fluffy and simple chocolate sponge cake with kefir

A fluffy and simple chocolate sponge cake with kefir can be an option for both cakes and other desserts. Kefir is rarely added to biscuit dough so that it does not become heavy, but in tandem with cocoa it makes the cakes fluffy, moist and adds a good taste. In this recipe, we mix the biscuit dough with the addition of vegetable oil, soda and baking powder.

Cooking time: 1 hour 20 minutes.

Cooking time: 30 minutes.

Servings: 1.

Ingredients:

• Flour – 200 gr.
• Kefir – 140 ml.
• Sugar – 200 gr.
• Alcoholized cocoa – 40 gr.
• Egg C1 – 5 pcs.
• Vegetable oil – 100 ml.
• Baking powder – 1 tsp.
• Soda – ½ tsp.

Cooking process:

Step 1. First of all, measure out all the ingredients for the sponge cake according to the recipe proportions.

Step 2: Crack the eggs into the bowl of a stand mixer.

Step 3. Pour sugar into them and beat at maximum speed into a fluffy mass.

Step 4. In a separate bowl, mix flour with cocoa and baking powder.

Step 5. Mix warm kefir with soda in a glass and wait for the reaction to begin.

Step 6. Pour this mixture into the beaten eggs and mix gently with a spatula.

Step 7. Then pour half of the flour mixture through a sieve and stir with a spatula from bottom to top.

Step 8. Pour vegetable oil into this mixture and stir.

Step 9. Pour the rest of the flour mixture through a sieve.

Step 10. Using the same movements, knead the biscuit dough.

Step 11. Preheat the oven to 170°C. Pour the kneaded dough into a ring mold, forming a foil bottom. Bake the biscuit for 50 minutes. Check readiness with a wooden stick.

Step 12. Cool the prepared fluffy and simple chocolate sponge cake with kefir completely, release it from the mold and you can form the cake. Delicious and successful baking!

Moist chocolate cake

Moist chocolate sponge cake makes a good base for many desserts and is delicious on its own. The dough for it is kneaded as for the classic one, but vegetable oil is added, which makes the texture of the sponge cake moist, and baking powder is added for fluffiness.

Cooking time: 1 hour 20 minutes.

Cooking time: 30 minutes.

Servings: 1.

Ingredients:

• Flour – 140 gr.
• Sugar – 150 gr.
• Alcoholized cocoa – 40 gr.
• Egg C1 – 4 pcs.
• Milk – 100 ml.
• Vegetable oil – 80 ml.
• Baking powder – 10 gr.

Cooking process:

Step 1. Prepare the ingredients for the biscuit in the quantities specified in the recipe.

Step 2. Break four room temperature chicken eggs into a mixer bowl.

Step 3. Pour the required amount of sugar into them and beat at high speed until fluffy, so that a light whisk mark remains.

Step 4. In a separate bowl, mix room temperature milk with vegetable oil.

Step 5. Mix the package of baking powder with flour.

Step 6. Add cocoa to the flour mixture and stir.

Step 7. Pour half of the flour mixture through a sieve into the beaten eggs and stir.

Step 8. Then pour the milk mixed with vegetable oil and mix again.

Step 9. Pour the rest of the flour mixture through a sieve and use a spatula to knead the dough.

Step 10. Place a ring pan on a baking sheet, wrapping the bottom with foil. Pour the kneaded dough into it. Preheat the oven to 165°C.

Step 11. Bake the sponge cake for 50 minutes, preferably in the top-bottom mode. Use a wooden stick to check the doneness of the baked goods.

Step 12: Cool the baked moist chocolate cake on a wire rack for 30 minutes. Then wrap in cling film and refrigerate overnight, which will keep it moist. Delicious and successful baking!

Chocolate sponge cake with cherries

Chocolate sponge cake with cherries, due to the bright flavor of this berry with cocoa and the airy texture of the sponge cake, is the most popular baked product from the line of desserts. In this recipe, to make the sponge cake fluffy, we replace part of the flour with starch and ground nuts, and kneading the dough is no different from the classic one. It is better to take fresh cherries, but frozen ones are also suitable.We bake the biscuit in a slow cooker, as it bakes the biscuit evenly and turns out moist.

Cooking time: 50 minutes.

Cooking time: 10 minutes.

Servings: 6.

Ingredients:

• Flour – 80 gr.
• Corn starch – 20 gr.
• Sugar – 100 gr.
• Cherry – 200 gr.
• Cocoa powder – 20 gr.
• Egg – 4 pcs.
• Nuts – 20 gr.
• Rum/cognac/liqueur – 1 tsp.
• Salt – 1 pinch.
• Butter – for greasing the bowl.
• Powdered sugar - for decoration.

Cooking process:

Step 1. Divide eggs at room temperature into yolks and whites. Grind the yolks with a mixer with 90 gr. sugar until smooth and white.

Step 2. Beat the whites in a clean, dry bowl with a pinch of salt and 10 g. sugar until stiff peaks form.

Step 3. Combine these two masses and gently mix with a spatula up and down.

Step 4. Fry the nuts a little and chop them into crumbs. In a separate bowl, mix the sifted flour with starch, cocoa and nut crumbs. Pour this mixture into the egg mixture, add a spoonful of good alcohol for a special aroma and knead the biscuit dough with the same movements. You cannot grind or beat the dough, as the biscuit will settle.

Step 5. Grease the multi-bowl with a piece of butter. Pour the chocolate dough into it. Spread any cherries evenly over the dough. Close the multicooker lid and turn on the “Baking” program for 40 minutes. Let the baked cake stand in the bowl for a while, then turn it out onto a wire rack and cool completely.

Step 6. If desired, sprinkle the prepared chocolate sponge cake with cherries with powdered sugar and cut into portions and serve on the dessert table. Bon appetit!

Chocolate sponge cake with milk

Chocolate sponge cake made with milk is easier to prepare than a classic one and there is no need to separate the eggs into whites and yolks to knead the dough.This biscuit has a good taste, soft and airy texture and can be served as a dessert on its own. In this recipe, mix the dough with milk, eggs and the addition of baking powder. You can replace the cocoa in the dough with a bar of melted dark chocolate.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 6.

Ingredients:

• Egg – 2 pcs.
• Sugar – 1 tbsp.
• Milk – 1 tbsp.
• Flour – 1 tbsp.
• Cocoa powder – 2 tbsp.
• Baking powder – 1 tbsp.
• Salt – 1 pinch.
• Butter – for greasing the mold.

Cooking process:

Step 1. First of all, measure all the ingredients for the sponge cake according to the recipe proportions.

Step 2. Break two eggs at room temperature into a bowl for kneading dough and add a pinch of salt and a glass of sugar.

Step 3. With a mixer at medium speed and for three minutes, beat everything into a fluffy mass. Then pour a glass of milk and stir.

Step 4. Pour a tablespoon of baking powder into this mixture and mix again.

Step 5. Then pour a glass of flour through a sieve with two spoons of cocoa and, preferably, a silicone spatula, and knead the dough using bottom-to-top movements.

Step 6. Grease any baking dish with a piece of butter and pour the kneaded dough into it.

Step 7. Preheat the oven to 190°C. Bake the biscuit for 30-35 minutes and use a wooden stick to check the baking for doneness.

Step 8. Cool the baked chocolate sponge cake with milk completely, carefully remove from the mold and serve. Bon appetit!

Chocolate sponge cake without eggs

A chocolate sponge cake without eggs will be your dessert option or the basis of a cake for a Lenten table. The dough is mixed with lean ingredients: flour, water, soda, slaked vinegar and vegetable oil, which gives cocoa a more pronounced chocolate taste.When baked, the biscuit dough rises well, and its texture is moist, finely porous and tender.

Cooking time: 1 hour 20 minutes.

Cooking time: 10 minutes.

Servings: 1.

Ingredients:

• Flour – 200 gr.
• Sugar – 180 gr.
• Warm water – 225 gr.
• Cocoa powder – 30 gr.
• Soda – 1 tsp.
• Salt – ½ tsp.
• Vinegar – 1 tbsp.
• Vegetable oil – 80 ml.

Cooking process:

Step 1. Sift the flour through a sieve and immediately into the bowl for kneading the dough.

Step 2. Add the amount of sugar, soda and salt indicated in the recipe to the flour.

Step 3. Then sift the cocoa powder through a sieve and mix these dry ingredients well with a whisk.

Step 4. Pour warm water into this mixture.

Step 5. Then pour odorless vegetable oil and whisk the dough until smooth.

Step 6. Lastly, pour table vinegar into the dough.

Step 7. After the reaction of soda with vinegar, the chocolate dough will lighten somewhat. The kneaded dough should be thin.

Step 8. Transfer the biscuit dough into any form. Preheat the oven to 160°C. Bake the biscuit for 40-45 minutes and use a skewer to check if the cake is ready.

Step 9. Cool the baked sponge cake on a wire rack without removing it from the mold.

Step 10. Then remove the prepared eggless chocolate sponge cake from the mold using a knife, wrap it in cling film and place it in the refrigerator if you plan to use it later. Delicious and successful baking!

Curd-chocolate sponge cake

The combination of cottage cheese with chocolate biscuit is considered delicious and is used in various desserts. Cottage cheese is either added to the dough, or layers are made from it, and in this recipe we form balls from the cottage cheese and fill it with chocolate biscuit dough. Let's complement the richness of the taste of the biscuit with dark chocolate.

Cooking time: 1 hour 20 minutes.

Cooking time: 20 minutes.

Servings: 6.

Ingredients:

• Egg – 4 pcs.
• Cottage cheese – 250 gr.
• Sugar – 100 gr.
• Flour – 1 tbsp.
• Starch for dough – 30 g. + 1 tbsp.
• Cocoa powder – 1 tbsp.
• Baking powder – 1 tsp.
• Starch for balls – 30 g.
• Coconut flakes – 50 gr.
• Dark chocolate – 50 gr.
• Butter – for greasing the parchment.

Cooking process:

Step 1. Place the cottage cheese in a separate bowl, add two yolks to it, add 50 g. sugar, 30 gr. cornstarch and coconut flakes. Using a fork or blender, mix these ingredients into a homogeneous mass.

Step 2. Line a baking pan with parchment paper and grease with butter. With wet hands, form equal balls from the kneaded curd mass and place in the mold.

Step 3. For the biscuit dough, in a dry, clean bowl, beat 4 egg whites with a tablespoon of sugar into a fluffy, stable mass.

Step 4. In another bowl, grind two yolks with a tablespoon of sugar until white.

Step 5. Transfer the yolk mixture to the whipped whites and mix gently with a spatula.

Step 6. Add a level tablespoon of flour, starch, cocoa and a teaspoon of baking powder into the egg mixture. Using a spatula and using bottom-to-top movements, knead the biscuit dough.

Step 7. Melt the dark chocolate, pour into the dough and mix again.

Step 8. Pour the kneaded dough into the curd balls in the mold.

Step 9. Preheat the oven to 180°C. Bake the biscuit for 35-40 minutes, cool slightly and transfer from the pan to a plate.

Step 10. Decorate the baked curd-chocolate sponge cake to your liking, for example, with glaze, and you can serve it on the table. Bon appetit!

Chocolate sponge cake with condensed milk

Chocolate sponge cake with condensed milk is one of the options for simple and quick homemade baking. The dough is kneaded using eggs with condensed milk instead of sugar and baking powder. The sponge cake turns out to be a little dry, but it will go perfectly with cakes with a cream layer, and it will simply be a not very sweet dessert and with a special taste of condensed milk for tea.

Cooking time: 20 minutes.

Cooking time: 5 minutes.

Servings: 1.

Ingredients:

• Condensed milk – 380 gr.
• Egg – 2 pcs.
• Flour – 110 gr.
• Cocoa powder – 30 gr.
• Baking powder – 8 gr.
• Salt – 1 pinch.
• Vanillin – 1 gr.

Cooking process:

Step 1. Immediately prepare a simple set of ingredients for a biscuit with condensed milk. Pour the dry ingredients (flour, cocoa and baking powder) into a separate bowl and mix well.

Step 2. Break two eggs into a bowl for kneading dough, pour condensed milk from a can and add a pinch of salt and vanilla. Simply whisk them into a homogeneous mass.

Step 3. Pour a mixture of dry ingredients into this mixture and knead the dough.

Step 4. To bake, take a low, flat pan, line it with paper and spread the kneaded dough in an even layer.

Step 5. Preheat the oven to 180°C. This biscuit takes 12-15 minutes to bake. Check readiness with a wooden stick.

Step 6. Cool the baked chocolate sponge cake with condensed milk first in the mold, then on a wire rack and you can serve it with tea or form it into any dessert with cream. Bon appetit!