Best 11 My Amazingly Soft Moist Chocolate Sponge Cake Recipes

THE BEST MOIST CHOCOLATE CAKE RECIPE

Steps:

• Preheat oven to 350°F. Lightly grease and flour two 8-inch round cake pans and line the base with parchment paper.
• Sift flour, cocoa, baking powder and baking soda into a large bowl. Add both sugars and salt and whisk to blend well, pressing out any lumps of brown sugar.
• Combine eggs, oil, sour cream and vanilla in a medium bowl and whisk to blend well. Pour into the bowl with the dry ingredients and mix with an electric hand mixer on medium-low until blended. It will be thick and somewhat dry. Add the hot coffee gradually in two stages to minimize clumps forming and beat until evenly combined and the batter smooth.
• Divide batter evenly between the prepared pans and bake for 30-33 minutes until cakes spring back when pressed gently and a skewer inserted into the center comes out clean. Transfer pans to a wire rack and let cool for 15 minutes before inverting onto the rack to cool completely.
• Once cakes are cooled, cover them with my BEST Chocolate Fudge Frosting! The recipe is here.

PERFECT CHOCOLATE SPONGE CAKE

Steps:

• Gather your ingredients and measure them before starting. Sift the 3/4 cup flour, 1/4 cup cocoa powder, and tbsps of butter.
• Prep: For easy cleanup and removal of the cake, line an 8"x2"-inch baking pan (Note 1) with foil or parchment paper and spray with nonstick spray. Wet the cake strip and fasten it around the bottom of the cake pan.Preheat oven to 350°F with the rack in the center of the oven.
• Whip eggs: Add 4 eggs and a pinch of salt to a mixer bowl fitted with a whisk attachment and whip the eggs until slightly foamy. Slowly pour 3/4 cup sugar into the eggs and continue whipping for about 15 minutes or until the mixture forms a ribbon that doesn't disappear for about 3 seconds when you lift off the whisk.
• Fold in flour: Add the flour mixture into the whipped eggs in halves and carefully fold until almost no streaks of flour are seen. (To fold: use a large spoon or spatula and go under the batter, then bring it over as you invert the spoon to pour the batter on top). Do not over-mix or the cake will be dense.
• Add the melted butter and carefully fold until all butter is incorporated. Do not overmix.
• Pour the batter into the lined and greased baking pan and quickly swirl the pan back and forth couple of times to even out the batter.
• Bake in a preheated to 350°F oven, on the middle rack for about 25 minutes or until a toothpick inserted in the middle comes out clean. Do not open the oven door sooner than 15 minutes into the baking process. Shut the oven door slowly, not to disturb the rise of the cake.
• Cool: Once the cake is baked, remove it from the oven and allow to sit inside the pan for 5 minutes before removing it.Then, remove it from the pan and invert it straight onto the cooling rack, then peel off the foil or parchment paper and allow to cool completely before using it in cakes.

DELICIOUS AND MOIST CHOCOLATE SPONGE CAKE RECIPE BY TASTY

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.

BEST EVER CHOCOLATE SPONGE CAKE

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.

EGGLESS CHOCOLATE SPONGE CAKE

Steps:

• Sieve flour, baking powder, baking soda, cocoa powder and sugar.
• Pour condensed milk in a bowl.
• Add butter and beat well till smooth.
• Add in flour and mix.
• Add milk.
• Make sure you stir the cake mixture in one direction only as this will incorporate more air and make the cake lighter.
• Keep beating the mixture for 7-8 minutes.
• Add Coca-Cola and mix gently till smooth.
• Pour into a greased cake tin.
• Pre-heat oven to 300 deg C.
• Pour the mixture into the cake tin and bake at 200 deg C for 5-7 minutes and at 150 deg C till done (about 35-40 minutes).
• Once done, allow it to cool a little.
• Cool completely before doing icing.

CHOCOLATE SPONGE CAKE

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

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.

CHOCOLATE SPONGE CAKE

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.

MY FAMILY FAVOURITE CHOCOLATE CAKE

Steps:

• Cream the margarine and the sugar until light and fluffy. I personally prefer to lessen the amount of sugar as I don't like things overly sweet but 80z is the original recipe.
• Whisk the eggs into the sugar/margarine mixture.
• Slowly add the flour, baking powder and cocoa. Sieve these to avoid lumps (especially in the cocoa).
• Stir in a figure of 8 fashion. Gradually add enough water to loosen the cake mix up a bit. It should be the consistency of a slightly thin custard.
• Pour into a non stick cake tin, preferably with loose bottom. I use an 8'' round tin for this cake.
• Bake on a middle/top shelf in the oven at 180 c for around 45 mins or until a skewer comes out clean.
• Remove from tin and cool on wire rack. Once cooled, top with chocolate icing, frosting etc or dust with icing sugar and cocoa powder.

MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) , Pour into 2 greased and floured 9-in. round baking pans (or two 8-in. round baking pans and 6 muffin cups). , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. , Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. , In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake. If desired, dust with additional cocoa.

CHOCOLATE SPONGE CAKE

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.