Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, chocolate sponge cake. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Chocolate Sponge Cake - Fluffy, moist and perfectly leveled - this sponge cake recipe is the one to have. Find out my tips and tricks to perfect sponge cake every time. This chocolate sponge cake is ridiculously easy to make once you have the technique down and it's almost impossible to mess it up!
Chocolate sponge cake is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Chocolate sponge cake is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have chocolate sponge cake using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chocolate sponge cake:
- Get 225 g butter or margarine
- Make ready 225 g sugar
- Prepare 225 g plain flour
- Get 4 medium eggs
- Prepare 1.5 tbsp cocoa powder
- Make ready 1 tsp baking soda
- Take 1/2 tsp vanilla essence
Italian sponge cake (Pan di Spagna) is used in desserts like cassata. Chocolate sponge cake - Light, fluffy & soft chocolate sponge cake that makes a good base for decorated or frosted cakes. Sponge cakes are usually made of eggs, fats, flour & sugar. A simple yet festive chocolate cake you can use for birthdays or just serve as a luxurious after-dinner A luscious and versatile chocolate sponge — although just another variation on the Victoria.
Instructions to make Chocolate sponge cake:
- Cream the butter and sugar in a bowl until pale and fluffy.
- Stir in eggs and vanilla.
- Add cocoa powder, fold in well. Add flour and baking soda. Fold until well combined. Add milk if required and fold in to achieve the desired consistency. The batter should be easy to level with a little shake.
- Pour into a lined 20cm cake tin (a larger tin will yield a shallower cake). Shake gently to level. Bake in a preheated oven at 160C for 40-50 minutes or until springy to touch. A skewer entered into the middle of the cake should come out clean once cooked through.
- Cook before removing from tin. Then cool completely before icing.
Turn the chocolate sponge cake upside down so the top becomes the bottom. Mary Berry's moist chocolate sponge cake with rich ganache icing is super easy and deliciously naughty. Make a birthday special with Mary Berry's chocolatiest of chocolate sponge cakes. recipes. You may add ingredients with different flavours to the sponge cake batter to create sponge cakes with different. Eggless Chocolate Sponge Cake in Pressure Cooker
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