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Chocolate Sponge Cake
Soft light brown sugar and 80g of cocoa powder give this sponge a deeper, more complex chocolate flavor than all-white-sugar batters. Boiling water — 120ml for the larger batch — stirs into the batter at the end, loosening the crumb so it stays tender after cooling. The recipe scales in two sizes: a large layer cake for 12 or a smaller version when a single-tier bake makes more sense. Sandwich the layers with jam and buttercream, or keep the top bare and dust with icing sugar before slicing.
Equipment
- Oven
- Stand Mixer
- Cake Pan
Ingredients
- 300g unsalted butter, softened
- 300g caster sugar
- 100g soft light brown sugar
- 2 teaspoons vanilla extract
- 6 eggs, lightly beaten
- 375g plain flour
- 80g cocoa powder
- 4 teaspoons baking powder
- 100ml whole milk
- 120ml boiling water
- 100g unsalted butter
- 100g caster sugar
- 30g soft light brown sugar
- 1 teaspoon vanilla extract
- 2 eggs, lightly beaten
- 125g plain flour
- 25g cocoa powder
- 1½ teaspoons baking powder
- 2 tablespoons whole milk
- 3 tablespoons boiling water
Instructions
- 1Preheat the oven to 180°C (160°C fan or gas mark 4) and arrange the racks near the middle. Grease your cake tins and line the bottoms with parchment paper.
- 2Beat the softened butter, caster sugar, light brown sugar, and vanilla extract together for at least 3 minutes until pale and fluffy. Taking your time here builds the structure for a lighter cake.
- 3Scrape the sides of the bowl with a spatula, then mix in the beaten eggs one by one until fully incorporated.
- 4Sift the plain flour, cocoa powder, and baking powder into the wet ingredients. Pour in the milk and mix on low speed, slowly increasing the pace until the batter is smooth.
- 5Pour the boiling water into the bowl and scrape the sides down once more. Blend everything for another 30 seconds to create a silky batter. The hot water blooms the cocoa powder for a deeper chocolate flavor.
- 6Divide the batter evenly between the lined cake tins and smooth the tops. Bake until the cakes rise fully and a wooden skewer inserted into the middle comes out completely clean.
- 7Let the cakes cool in their tins for 3 to 4 minutes, then turn them out gently onto a wire rack to cool completely.
Notes
- Make ahead: Bake the sponges in advance and wrap them tightly in plastic wrap to keep them fresh for up to 3 days at room temperature.
- Serving: For a classic finish, sandwich the layers with your favorite jam and cover the outside with chocolate buttercream.
- Cooling: Ensure the cakes are completely cool before frosting, or the buttercream will melt and slide off the sides.
Recipe Details
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