Chocolate sponge cake

The famous “dropped” sponge cake can be described in many ways, but one word says it all: genius. You may already know its classic white version, one of the most popular recipes on my blog. And I completely understand why—I’ve never found a better sponge cake recipe. Turning it into a chocolate sponge is incredibly simple. The potato starch and part of the flour are replaced with cocoa powder, which, much like starch, helps create a light, delicate crumb. Below you’ll find my tested recipe, perfect for your next celebration cake. The key to success is properly whipped eggs and gentle folding of the dry ingredients. There is no baking powder in the recipe, so the sponge rises entirely thanks to the air incorporated during whisking. Highly recommended!

A sponge baked in a 23 cm cake tin reaches approximately 7 cm in height. In a standard 25 cm cake tin that is 5 cm deep, it rises right to the top of the tin.

Ingredients for the chocolate sponge cake:

• 5 large eggs
• 165 g caster sugar
• 100 g cake flour or plain flour
• 35 g cocoa powder

All ingredients should be at room temperature.

Separate the egg whites from the yolks. Whisk the egg whites until stiff peaks form, taking care not to overwhip them. Overwhipped egg whites can appear curdled and form clumps. Gradually add the sugar, one tablespoon at a time, whisking thoroughly after each addition. Add the egg yolks one at a time, continuing to whisk until fully incorporated. Sift the flour and cocoa powder directly over the whipped egg mixture. Using a spatula (preferred) or a balloon whisk, gently fold the dry ingredients into the mixture until just combined. A spatula produces the fluffiest sponge and is the safest method. Do not use an electric mixer at this stage.

Line the base of a 23 cm or 25 cm round cake tin with baking parchment. Do not grease the sides. Transfer the batter carefully into the prepared tin and level the surface.

Bake at 170°C for approximately 35–40 minutes, or until a skewer inserted into the centre comes out clean. Immediately after removing the sponge from the oven, drop the tin from a height of approximately 30 cm onto the floor or worktop. Then leave the sponge to cool completely at room temperature.

Once cooled, run a knife around the edge of the tin and remove the sponge. Slice horizontally into three cake layers using a long serrated knife.

Alternative method:

Recently, I have often prepared this sponge by whisking the whole eggs together with all of the sugar at once, without separating the eggs. This method takes a little longer, but there is no risk of overwhipping the egg whites. It is also simpler, especially when using a stand mixer. Once the eggs are properly whipped, continue with the recipe exactly as described above.

Troubleshooting:

If your sponge failed to rise or sank after baking, check the following: Were all ingredients measured accurately? Did you use the correct flour? Were the egg whites whipped properly without being overwhipped? Did you fold the flour in gently enough? Did you avoid using a mixer when combining the flour with the eggs? Because this sponge contains no baking powder, its success depends entirely on properly whipped eggs and careful folding.

Enjoy!