CHOC SPONGE RECIPES
BEST EVER CHOCOLATE SPONGE CAKE RECIPE | ALLRECIPES
This recipe was created after I miscalculated a recipe for brownies. The brownies were horrible but the result was a perfect chocolaty sponge cake. I make it ever since and it's perfect for a layer cake, frosting or on it's own.
Provided by dutchgirl
Categories Desserts Cakes Sponge Cake Recipes
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 1 9x13-inch baking dish
Number Of Ingredients 9
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.
Nutrition Facts : Calories 151.3 calories, CarbohydrateContent 17.2 g, CholesterolContent 51.5 mg, FatContent 8.8 g, FiberContent 0.7 g, ProteinContent 2.1 g, SaturatedFatContent 5.3 g, SodiumContent 170.2 mg, SugarContent 13.2 g
CHOCOLATE SPONGE CAKE RECIPE - BBC GOOD FOOD
Good Food reader Eve Scott shares this easy, foolproof recipe for chocolate sponge cake, perfect for a birthday, afternoon tea or weekend treat
Provided by Eve Scott
Categories Afternoon tea, Dessert, Treat
Total Time 55 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield 10
Number Of Ingredients 9
Steps:
- Heat oven to 190C/170C fan/gas 5. Butter and line two 20cm sandwich tins with baking parchment.
- Use a handheld electric whisk or a freestanding mixer to beat 175g softened unsalted butter and 175g golden caster sugar together in a bowl until creamy and light in colour. Then add 1 large egg, still mixing.
- Sieve 50g cocoa powder, 100g self-raising flour and a pinch of salt into another bowl and add a third of that to your wet ingredients.
- Once combined, add 1 more large egg and another third of the flour mixture and work that in.
- Then add 1 more large egg and the remaining flour and beat until you have a smooth thick batter. If the batter is stiff, stir in a splash of milk to loosen it.
- Divide the mixture between the tins and smooth the top with the back of a spoon.
- Bake for 20-25 mins until springy to the touch. Take out of the oven and leave in the tins for 10 mins before turning out onto a wire rack to cool completely.
- Meanwhile, make the buttercream by melting 50g dark or milk chocolate in the microwave, or in a bowl over just simmering water, making sure the base doesn’t touch the water. Leave to cool.
- Beat 85g softened unsalted butter and half of the 175g sieved icing sugar together until light and fluffy. Add the remaining icing sugar and melted chocolate and mix together. If the icing is runny, chill in the fridge until it is firm but still spreadable.
- To assemble the cake, put a small dollop of icing onto a plate and put one of the cakes on top. Spread the top of the cake with half the icing, leaving a 1cm border around the edge.
- Put the second cake on top and push down very gently. Spread the remaining icing over the top.
Nutrition Facts : Calories 435 calories, FatContent 26 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 44 grams carbohydrates, SugarContent 36 grams sugar, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.3 milligram of sodium
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CHOCOLATE SPONGE CAKE | BBC GOOD FOOD
This cake is very easy to bake, even for people who are just starting baking or children.
From bbcgoodfood.com
Reviews 4
Total Time 40 minutes
From bbcgoodfood.com
Reviews 4
Total Time 40 minutes
- To make the butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and then add enough milk / water to make the icing fluffy and spreadable. Sift and beat the cocoa powder in to the icing and use it to sandwich the two sponges together. Dust the top of the cake lightly with the sieved icing sugar.
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CHOCOLATE SPONGE CAKE RECIPE - MARTHA STEWART
Brushing the cake layers with a simple syrup before frosting keeps the cake from crumbling and drying out.
From marthastewart.com
Reviews 0
Total Time 2 hours 55 minutes
Category Cake Recipes
From marthastewart.com
Reviews 0
Total Time 2 hours 55 minutes
Category Cake Recipes
- Using a serrated knife, trim tops of cakes horizontally to level surface. Halve each cake horizontally to form 2 layers. Transfer 1 layer to a serving platter; generously brush with simple syrup and spread 3/4 cup frosting on top. Set another cake layer on top, and repeat process with remaining simple syrup, frosting, and cake layers. Frost top and sides of cake in a swirling motion. Refrigerate until set, about 1 hour.
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CHOCOLATE SPONGE CAKE RECIPE: HOW TO MAKE IT
Every bite of this cake has a mild chocolate flavor that will appeal to all palates. Enjoy it dusted with confectioners' sugar or topped with Rich 'n' Fluffy Chocolate Frosting on page 140.
From tasteofhome.com
Total Time 01 hours 15 minutes
Category Desserts
Calories 184 calories per serving
From tasteofhome.com
Total Time 01 hours 15 minutes
Category Desserts
Calories 184 calories per serving
- 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.
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CHOCOLATE SPONGE CAKE RECIPE - BON APPÉTIT
Chocolate Sponge Cake Recipe
From bonappetit.com
Reviews 3.8
From bonappetit.com
Reviews 3.8
- Using an offset spatula, spread half of icing down the middle of the cake; smooth evenly to the edges. Cut cake crosswise into 3 pieces. Stack pieces to make 3 layers. Spread remaining icing on sides of cake. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
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CHOCOLATE SPONGE CAKE RECIPE - FOOD.COM
Make and share this Chocolate Sponge Cake recipe from Food.com.
From food.com
Reviews 4.5
Total Time 20 minutes
Calories 52.7 per serving
From food.com
Reviews 4.5
Total Time 20 minutes
Calories 52.7 per serving
- Turn out immediately onto a paper towel lined cake rack to cool.
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CHOCOLATE SPONGE CAKE RECIPE: HOW TO MAKE IT
Every bite of this cake has a mild chocolate flavor that will appeal to all palates. Enjoy it dusted with confectioners' sugar or topped with Rich 'n' Fluffy Chocolate Frosting on page 140.
From tasteofhome.com
Total Time 01 hours 15 minutes
Category Desserts
Calories 184 calories per serving
From tasteofhome.com
Total Time 01 hours 15 minutes
Category Desserts
Calories 184 calories per serving
- 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.
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CHOCOLATE SPONGE CAKE RECIPE - BON APPÉTIT
Chocolate Sponge Cake Recipe
From bonappetit.com
Reviews 3.8
From bonappetit.com
Reviews 3.8
- Using an offset spatula, spread half of icing down the middle of the cake; smooth evenly to the edges. Cut cake crosswise into 3 pieces. Stack pieces to make 3 layers. Spread remaining icing on sides of cake. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
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CHOCOLATE SPONGE PUDDING - FOOD FANATIC
A British Chocolate Sponge Pudding is traditionally served after lunch in schools. Find out how to make it with this easy recipe, which cooks in the microwave in less than 10 minutes!
From foodfanatic.com
Reviews 5
Total Time 35 minutes
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Calories 400 calories per serving
From foodfanatic.com
Reviews 5
Total Time 35 minutes
Cuisine British
Calories 400 calories per serving
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From bbc.co.uk
From bbc.co.uk
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