At your next party, we suggest you serve up some chocolate sponge cake. To that end, here’s a detailed guide on how to make it so you can impress all of your guests. Serve the Chocolate Sponge Cake alongside some Mud Cake and you have a great party on your hands.
Ingredients
For the sponge cake:
- 15 gm regular, all-purpose flour
- 40 gm cornstarch
- ¼ tsp baking powder
- 2 tbsp cocoa powder - unsweetened
- 1 tsp instant coffee powder
- ¼ tsp salt
- 4 large eggs - whites and yolks separated, room temperature
- ⅛ tsp white vinegar
- 132 gm white granulated sugar - separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
- 1½ tbsp warm water - not boiling
- 2 tsp vanilla essence/extract
- 30 gm unflavoured vegetable oil
For the simple syrup:
- 50 gm white granulated sugar
- 55 gm boiling water
For the whipping cream:
- 375 gm cold whipping cream
- 3 tbsp icing sugar - also known as confectioners sugar/powdered sugar
- 3 tbsp cocoa powder - unsweetened
- ½ tsp vanilla essence/extract
- 10 fresh strawberries for decorating
Directions:
- Preheat the oven to 350°F or 177°C.
- Line two baking tins with parchment paper and grease the sides of the tin. Set aside.
- In a bowl, sift in the flour, then add the cornstarch, baking powder, cocoa powder, instant coffee powder and salt. Give it a good mix and then set aside.
- In a bowl, add the egg whites and white vinegar, and using a handheld mixer or stand mixer with a whisk attachment, whip on medium-high speed until foamy. Then add the sugar and continue beating till stiff peaks form. Beat until all the sugar has dissolved. Set aside.
- In another bowl, add the remaining white sugar and warm water. Mix so that the sugar is coated in the water. Then add in the egg yolks and vanilla, and with a handheld mixer or stand mixer with a paddle attachment, whip on a medium-high speed. The mixture should be thick and should be able to create ribbons when lifted with a spoon.
- Now add the oil into the egg yolk mixture and beat until combined.
- Add the egg whites to the egg yolk mixture and gently fold them in using a rubber spatula.
- Now add the dry ingredients to the mixture and fold them in until well combined. Add two spoonfuls, fold them in, then add another two spoonfuls and fold them in too. Continue in this way until it's all thoroughly combined.
- Pour the batter into the baking tins and bake for about 20 minutes. The exact time will depend on the machine you're using. You’ll know it's done when a toothpick inserted in the middle comes out clean. Then set on wire racks to cool.
- Now combine the sugar and hot water for the simple syrup and stir until the sugar has dissolved completely. Then generously brush the top and sides of the sponge cakes with the syrup.
- In a bowl, add the whipped cream, icing sugar, cocoa powder and vanilla, and whip until you have stiff peaks. Do not overwhip.
- Now place one cake on the serving plate or cake stand. Then cover the top with sliced strawberries. Then add whipped cream on top and spread it out evenly. Now place the next cake on top and cover with whipped cream. Add more strawberries on top.
- Slice and serve.
Notes, tips and tricks:
- If you don't have all-purpose flour, you can use cake flour too.
- Be generous when brushing the cakes with the syrup. This keeps the cakes moist and soft.
- If you don't want to use strawberries, you can add any other toppings of your choice to your cake. One option is to add a dusting of cocoa powder, icing sugar or cinnamon powder. Or you can honey, maple syrup, some chocolate sauce, fresh caramel sauce or a jam or fruit compote on top. You can also sprinkle some brown sugar on top. Or add chocolate shavings, decorations like stars or silver balls, or even edible glitter. You can also just add a single sprig of mint. Another option is chopped nuts, fresh berries or sliced fruits like bananas or even crumble on some cookies or brownie bits. Or you can leave the sponges completely plain.