CHOC SPONGE RECIPE RECIPES

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CHOCOLATE SPONGE CAKE RECIPE - BBC GOOD FOOD



Chocolate sponge cake recipe - BBC Good Food image

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

175g unsalted butter, softened, plus extra for the tin
175g golden caster sugar
3 large eggs
50g cocoa powder
100g self-raising flour (or same quantity plain flour with 1 tsp baking powder)
1-2 tsp milk
50g dark chocolate (or milk chocolate if you prefer)
85g unsalted butter , softened
175g icing sugar, sieved

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

CHOCOLATE SPONGE CAKE RECIPE - FOOD.COM



Chocolate Sponge Cake Recipe - Food.com image

Make and share this Chocolate Sponge Cake recipe from Food.com.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 12 serving(s)

Number Of Ingredients 8

4 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/3 cup sugar
2 egg yolks
1 teaspoon vanilla
1/4 cup all-purpose flour
1/4 cup cocoa

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.

Nutrition Facts : Calories 52.7, FatContent 0.9, SaturatedFatContent 0.2, CholesterolContent 27.7, SodiumContent 68.1, CarbohydrateContent 8.8, FiberContent 0.4, SugarContent 5.7, ProteinContent 2.2

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