Bored of the simple sponge cake or just want to add a splash of color? Try this chocolate cake to be the canvas of future creams!
Chocolate sponge cake is a delicious dessert that is beloved by many. It is a classic dessert that is popular all over the world. This dessert is made by baking a light and fluffy sponge cake that is infused with rich chocolate flavor. It is usually made with flour, eggs, butter, sugar, and cocoa powder. Chocolate sponge cake is a versatile dessert that can be enjoyed on its own, or it can be dressed up with frosting, whipped cream, or fruit.
The history of chocolate sponge cake dates back to the 18th century in Europe. Sponge cake itself has been around since the Renaissance era, but it wasn’t until the 18th century that chocolate was added to the recipe. At the time, chocolate was a luxury ingredient that was reserved for the wealthy. Chocolate sponge cake quickly became a favorite dessert of the aristocracy and was served at elaborate dinner parties and other special events.
As the popularity of chocolate sponge cake grew, bakers started to experiment with different recipes and techniques. One innovation that emerged was the creation of sugar-free versions of the cake. These versions use alternative sweeteners such as honey or maple syrup instead of refined sugar. This innovation allowed people who were watching their sugar intake to still enjoy this decadent dessert.
One famous person who was known for their love of chocolate sponge cake was Winston Churchill. Churchill was a British statesman who served as the Prime Minister of the United Kingdom during World War II. Churchill was known for his love of good food and drink, and he was particularly fond of chocolate sponge cake. He even had a recipe for his own version of the cake that he shared with friends and colleagues.
How did chocolate sponge cake become a popular dessert around the world?
Chocolate sponge cake became a popular dessert around the world due to its rich and indulgent flavor. As chocolate became more widely available and affordable, more people were able to enjoy this delicious dessert. In addition, the versatility of chocolate sponge cake allowed bakers to experiment with different flavors and toppings, making it a dessert that could be customized to suit any taste.
How has the recipe for chocolate sponge cake evolved over time?
The recipe for chocolate sponge cake has evolved over time as bakers have experimented with different ingredients and techniques. One innovation has been the creation of sugar-free versions of the cake, which use alternative sweeteners such as honey or maple syrup. In addition, bakers have experimented with different types of chocolate, adding flavors such as dark chocolate, milk chocolate, or white chocolate to the recipe.
What are some popular variations of chocolate sponge cake?
There are many popular variations of chocolate sponge cake. Some people like to add nuts or fruit to the recipe, while others prefer to keep it simple and just enjoy the rich chocolate flavor. Some popular toppings include whipped cream, chocolate ganache, or fresh berries. Some people even like to serve chocolate sponge cake with a scoop of ice cream on top.
Chocolate sponge cake is a classic dessert that has been enjoyed by people around the world for centuries. Its rich chocolate flavor and light, fluffy texture make it a favorite among dessert lovers. As the recipe has evolved over time, bakers have continued to experiment with different ingredients and techniques, creating new and innovative versions of this beloved dessert. Whether enjoyed on its own or dressed up with toppings, chocolate sponge cake is sure to satisfy any sweet tooth. And with the availability of sugar-free versions, it can be enjoyed by anyone, even those watching their sugar intake.
Ingredients
Base
- 4 medium Eggs
- 2 tablespoon Sweetener of choice (optional)
- 3 tablespoon / 50g Butter
- 1½ cup / 150g Flour
- 2 tablespoon Cocoa powder
- 1 teaspoon Baking powder (optional)
- ½ cup / 100ml Water
Topping
- 1¼ cup / 300ml Whipping cream
- 1 tablespoon Vanilla extract
- 1 teaspoon Honey
- Unsweetened cocoa powder for dusting
Kitchen utensils
- 10″ x 8″¼ / 25cm x 21cm Baking tray (similar will do)
How to make chocolate sponge cake
Base
- Separate egg whites from the yolks.
- In a bowl Measure flour then mix in the cocoa powder and the optional baking powder.
- Put the other tablespoon sweetener of choice in the bowl with the whites. Beat the egg whites on high speed until hard peaks form. At this stage, the tips of the egg whites will curl when the beaters are lifted. Peaks have to be stiff.
- Slice butter and place it into the bowl where the yolks are. We may put one tablespoon sweetener of choice into the bowl now. Beat yolk and butter until it has a light yellow color. .
- Then add bit by bit alternating the dry ingredients and water too.
- Fold the egg whites into flour yolk mixture. Use a wooden spoon or a spatula to cut vertically through the mixture. Move it around the bottom of the bowl bring it back up. Carrying some of the mixture from the bottom up to the surface until the ingredients are evenly combined.
- Line a 10″ x 8″¼ / 25cm x 21cm baking tray by using baking sheets or cover it with some butter and flour. Spread the batter evenly into the prepared baking tray and put it into the 350°F / 180°C preheated oven for about 30 minutes.
- Check the cake in about 25 minutes but avoid opening the oven before! It could cause cake fall back. We can check by poking a wooden toothpick near the center of the cake. If it comes out clean, it is done. We can also check when spongecake is baked by touching the top lightly with our finger. If the top springs back, the cake is ready to be taken out.
- Let it cool down.
Topping
- Whip cream, vanilla extract and optional sweetener to taste.
Assembly
- After cake is completely cooled (in about half a hour), spread whipped cream topping on it evenly.
- Then as a final touch sprinkle Cocoa powder on top. Use sieve to make the top cocoa cover even and avoid dropping lumps of cocoa powder. Put it in the fridge for an hour before serving it.
Enjoy!
Be it keto, gluten or dairy free, there is a sponge cake for everyone:
- Keto Chocolate Cake
- Gluten Free Sponge Cake
- Sugar Free Sponge Cake Recipe in a Flash
- Dairy, Sugar & Gluten Free Chocolate Cake Recipe
Chocolate Sponge Cake Recipe
Equipment
- 10" x 8"¼ / 25cm x 21cm Baking tray (similar will do)
Ingredients
Base
- 4 medium Eggs
- 2 tablespoon Sweetener of choice optional
- 3 tablespoon / 50g Butter
- 1½ cup / 150g Flour
- 2 tablespoon Cocoa powder
- 1 teaspoon Baking powder optional
- ½ cup / 100ml Water
Topping
- 1¼ cup / 300ml Whipping cream
- 1 tablespoon Vanilla extract
- 1 teaspoon Honey
- Unsweetened cocoa powder for dusting
Instructions
- Separate egg whites from the yolks.
- In a bowl Measure flour then mix in the cocoa powder and the optional baking powder.
- Put the other tablespoon sweetener of choice in the bowl with the whites. Beat the egg whites on high speed until hard peaks form. At this stage, the tips of the egg whites will curl when the beaters are lifted. Peaks have to be stiff.
- Slice butter and place it into the bowl where the yolks are. We may put one tablespoon sweetener of choice into the bowl now. Beat yolk and butter until it has a light yellow color.
- Then add bit by bit alternating the dry ingredients and water too.
- Fold the egg whites into flour yolk mixture. Use a wooden spoon or a spatula to cut vertically through the mixture. Move it around the bottom of the bowl bring it back up. Carrying some of the mixture from the bottom up to the surface until the ingredients are evenly combined.
- Line a 10" x 8"¼ / 25cm x 21cm baking tray by using baking sheets or cover it with some butter and flour. Spread the batter evenly into the prepared baking tray and put it into the 350°F / 180°C preheated oven for about 30 minutes.
- Check the cake in about 25 minutes but avoid opening the oven before! It could cause cake fall back. We can check by poking a wooden toothpick near the center of the cake. If it comes out clean, it is done. We can also check when spongecake is baked by touching the top lightly with our finger. If the top springs back, the cake is ready to be taken out.
- Let it cool down.
Topping
- Whip cream, vanilla extract and optional sweetener to taste.
- After cake is completely cooled (in about half a hour), spread whipped cream topping on it evenly.
- Then as a final touch sprinkle Cocoa powder on top. Use sieve to make the top cocoa cover even and avoid dropping lumps of cocoa powder. Put it in the fridge for an hour before serving it.
Notes
Pin now, Enjoy later!
I couldn’t wait an hour before serving it 🙂 It was delicious!
The waiting is always the hardest part! There is no real reason to do that anyway ;D
It is really spongy! I left the topping in the fridge and still it was delish!
No topping is necessary when the cake is satisfactory!