The soft cocoa sponge cake is a perfect base for preparing delicious cakes to fill with creams, whipped cream, or ganache. It’s a variant of the classic sponge cake: simply replace a small part of the flour with unsweetened cocoa to obtain a fragrant batter with an intense color.
In this recipe, I explain how to prepare it with the Bimby (tm31, tm5, or tm6) and also with electric whisks, so you can choose the method you prefer. The result will always be a tall, soft, and light sponge cake, perfect for birthday cakes or cakes to decorate.
If you love homemade cake bases, also try the perfect shortcrust pastry or the classic sponge cake: two essential recipes in pastry making.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 236.75 (Kcal)
- Carbohydrates 46.10 (g) of which sugars 28.22 (g)
- Proteins 8.29 (g)
- Fat 4.30 (g) of which saturated 1.98 (g)of which unsaturated 2.16 (g)
- Fibers 2.32 (g)
- Sodium 56.53 (mg)
Indicative values for a portion of 78 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the soft cocoa sponge cake
- 4 eggs
- 1 cup sugar
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 vanilla bean (seeds)
Useful tools
- Cake pan
- Electric whisk
- Spatula
How to make the soft cocoa sponge cake
Place the butterfly whisk in the Bimby bowl.
Whip the eggs with sugar and vanilla seeds for 15 minutes at 99°F, speed 3.
Without stopping the blades, gradually add the flour and cocoa, sieved together, and mix for 30 seconds at speed 3.
Pour the batter into a greased and floured 8-inch cake pan.
Bake in a static oven at 356°F for 25-30 minutes.
Let it cool completely before removing the cake from the pan.In a large bowl, whip the eggs with the sugar and vanilla seeds until you get a light and frothy mixture.
Sift the flour and cocoa together, then gradually incorporate them with a spatula, mixing gently from bottom to top.
Pour the batter into the cake pan and bake in a static oven at 356°F for 25-30 minutes.
At the end of the cooking time, turn off the oven and leave the sponge cake inside for a couple of minutes. Then remove from the oven and let it cool completely on a wire rack.
Storage and useful tips
The cocoa sponge cake stays soft for up to 3 days at room temperature, well covered with plastic wrap.
You can also freeze it whole or already sliced into disks, wrapping it in plastic wrap: you just need to thaw it at room temperature before filling it.
For an even softer effect, brush the disks with a milk and cocoa syrup or with a coffee syrup if you want a more intense flavor.
If you want a gluten-free version, you can replace all-purpose flour with rice flour in equal weight
Frequently Asked Questions about soft cocoa sponge cake
Can I add baking powder to the cocoa sponge cake?
No, it is not necessary. Its softness depends on the long whipping of eggs and sugar. If you whip the mixture well, the sponge cake will rise perfectly even without baking powder.
Why does my cocoa sponge cake deflate after baking?
It’s likely that the mixture was mixed too vigorously or was not whipped sufficiently. Remember to incorporate the flours slowly from bottom to top and never open the oven during baking.
How do you slice the sponge cake without breaking it?
Let the cake cool completely, then use a long serrated knife or a kitchen nylon thread to achieve regular and precise disks.
Can it be prepared in advance?
Of course! The cocoa sponge cake can be made 2-3 days in advance and stored tightly wrapped in plastic wrap. It remains soft and ready to be filled when needed.
