The chocolate sponge cake is excellent for filled cakes, for a birthday or a party it is ideal, to fill with the cream you like best will be a delight, but also on its own, soaked in hot milk in the morning is a treat we can indulge in, follow my instructions to have a really tall, soft, and perfectly cooked chocolate sponge cake!!
The sponge cake is made with a few simple ingredients: eggs, sugar, and flour. Its lightness is due to the beating of the eggs, which incorporate air and give the cake its typical soft consistency.
It contains no yeast, but its spongy structure is obtained thanks to the egg beating technique.
The chocolate sponge cake is a versatile base used to prepare filled cakes, sweet rolls, and other desserts. It can be enriched with cocoa, flavors, or liqueurs, and filled with creams, jams, or fresh fruit, making it suitable for multiple variations and occasions.
The chocolate sponge cake is a classic dessert in Italian pastry, loved for its lightness and enveloping taste. In this article, we will reveal the pastry chef’s secrets to prepare a perfect chocolate sponge cake that will conquer everyone’s palate.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the chocolate sponge cake
- 1 1/4 cups all-purpose flour
- 3/4 cups sugar
- 3 eggs
- 1/4 cups unsweetened cocoa powder
- as needed butter
- as needed flour
Tools
- 1 springform pan
- 1 electric whisk
- 1 glass bowl
- 1 sifter
Preparation
To prepare the chocolate sponge cake first sift the flour together with the cocoa at least twice and set aside.
Break the eggs, which should be at room temperature, into a bowl, add the sugar and with the electric whisk beat until you have a frothy and almost white mixture.
It takes at least 10 minutes to get an optimal result. If you have a stand mixer or kitchen robot to beat the eggs, even better.
Now add the flour you previously sifted and incorporate it into the egg mixture using a spatula with gentle movements from bottom to top to avoid deflating it.
Meanwhile, preheat the oven to 340°F, as the oven temperature should not be high to allow the chocolate sponge cake to cook evenly and rise well without forming a dome on the surface.
Butter and flour the pan and pour in the mixture, then bake on the middle rack of your oven.
Bake the chocolate sponge cake for at least 40 minutes and above all do not open the door for the first 30 minutes otherwise it will deflate.
After 40 minutes, do the toothpick test: insert it, it should come out dry, so the sponge cake is ready.
Let the sponge cake cool in the turned-off oven with the door slightly open to avoid thermal shock that could cause it to collapse.
Tips
The chocolate sponge cake keeps under a glass dome in the pantry for 3 days.
You can freeze the sponge cake and then thaw at room temperature before filling and decorating.
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How to make a good Sponge Cake
The secrets?
To prepare a perfect chocolate sponge cake, here are some tips to follow:
Use fresh eggs at room temperature, fine sugar, all-purpose flour, and good quality unsweetened cocoa. These ingredients will make a difference in the final result.
Beat the eggs with the sugar for at least 10-15 minutes until you get a light and frothy mixture.
Sift together flour, cocoa, and baking powder (if used) to avoid lumps and ensure even distribution of ingredients.
Add the powders to the egg and sugar mixture with gentle movements from the bottom up using a spatula.
Bake the sponge cake in a preheated static oven at 340-355°F. Do not open the oven during cooking to prevent the cake from deflating. Cooking time varies from 30 to 40 minutes, depending on the oven and pan size.
Let the sponge cake cool in the turned-off oven with the door slightly open to avoid thermal shock that could cause it to collapse.
By following these steps, you will get a soft chocolate sponge cake perfect for being filled with your favorite creams.
