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Sponge Cake With Chocolate

Sponge Cake With Chocolate

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Chocolate sponge cake recipe by of 18-02-2009 [Updated on 07-08-2017]

To make a cake you can use the classic sponge cake recipe, or you can opt for a chocolate sponge cake. This is my recipe, if you try it you'll love it ... a sponge cake that is chocolaty and moist at the right point.


How to make chocolate sponge cake

In a thick-bottomed pan, melt the butter and chocolate in a double boiler.

As soon as the butter and chocolate are melted, add the milk slowly, stirring until it forms a smooth and homogeneous cream.

Let the chocolate cream cool.

In a bowl, whip the egg yolks with the sugar, separately whip the egg whites until stiff.

Add the chocolate cream into the beaten egg yolks and mix with a whisk.

Now add the sifted flour with the baking powder.

Finally, gently incorporate the whipped egg whites.

Mix until the mixture is smooth and homogeneous.
Grease and flour a 24 or 26 cm cake mold and pour the mixture for the chocolate sponge cake.

Bake the chocolate sponge cake in a preheated oven at 180 ° C for 30-40 minutes.
Remove the chocolate sponge cake from the oven, turn it over and let it cool.

Then stuff it as required by the recipe.

Soft chocolate sponge cake, the classic recipe

The Sponge Cake With Chocolate it is a classic dessert that is very easy to prepare and one of the most popular especially with children. Soft and delicate is the ideal base to prepare delicious cakes to fill with all kinds of cream and jam. Moreover, thanks to its quick and easy realization, it is perfect for homemade birthday cakes and for a tasty snack.

Simple and delicious, this recipe will make you appreciate all the softness of the sponge cake and the goodness of cocoa.


In a large bowl, beat the eggs with sugar and a pinch of salt until to obtain a light and fluffy mixture. Sift the flour and the cocoa to avoid annoying lumps and then slowly add them to the bowl. Then add the yeast and the vanillin and mix well with the help of the electric whisk at minimum speed.

Grease and flour a mold and pour the mixture into it. Remember that the smaller the mold, the higher your sponge cake will be. At this point all that remains is to cook it in a preheated oven 180 ° for about 30 minutes. Your cake will be ready when it will be well swollen even in the center but to be safer you can always resort to the toothpick test. Once you have the sponge cake, remove it from the oven, open the mold and let it cool.

To fill the sponge cake you can use the custard, the whipped Cream, the melted chocolate, the honey or of the apricot jam, strawberry and cherry. To make an excellent impression with friends, serve on a saucer with a sprinkling of icing sugar and a little cream on the side.

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First of all whisk the eggs with sugar, vanilla and vanilla for 5 - 6 minutes at very high speed until a frothy mixture is obtained. Add flour, starch, cocoa and yeast previously sifted together, in 3 stages and mix from bottom to top with a wooden spoon, without disassembling the mixture. Finally pour into a greased and floured baking pan and bake in a static oven for about 30 - 35 minutes at 180 °. If you want to see step-by-step photos and useful tips, see the SPONGE CAKE article

Here is ready Sponge Cake With Chocolate!

Perfectly sealed in cling film once cooked! Very important to preserve softness for 3 - 4 days.

You can also freeze it, naturally well sealed, it thaws in the fridge, in which case it must be consumed within the following day!

Vegan chocolate sponge cake

The sponge cake in itself according to the classic recipe involves using eggs as ingredients but this is not the case for the vegan version which does not contain ingredients of animal origin. Here the recipe to prepare the vegan chocolate sponge cake.

Chocolate sponge cake, the ideal base for filling

In this recipe we prepare the chocolate sponge cake in which dark chocolate is added. Its texture is very soft. So it is the ideal base to fill or to prepare an excellent cake.

Ingredients and doses to prepare the chocolate sponge cake in a 22-24 cm diameter mold (about 8-10 people).

  • 4 eggs
  • 200 g of dark chocolate
  • 125 g of butter
  • 75 g of milk
  • 125 g of sugar
  • 1 sachet of baking powder
  • 2 g of fine salt

How to prepare cocoa sponge cake

To prepare the cocoa sponge cake, first pour the egg whites into the bowl of a planetary mixer fitted with a whisk 1 and start whipping at medium speed. Add the sugar a little at a time, increasing the speed of the mixer 2. The egg whites must be beaten to a shiny snow 3.

While the planetary mixer is running, sift the flour together with the starch 4 and cocoa 5. Repeat the operation 2 times and set aside 6. Meanwhile, melt the butter in a saucepan and let it cool.

When the egg whites are whipped, pour the egg yolks into the mixer still running 7. After incorporating the egg yolks, turn off the planetary mixer: the mixture obtained should flow slightly from the whisk 8. Pour part of the mass into a bowl and add part of the powders 9.

Pour in the melted butter 10 and emulsify with the marisa to incorporate it then add this mixture to the rest of the whipped mass, add the remaining powders and mix gently from the bottom up to avoid disassembling it 11. At this point, arrange the pastry rings with a diameter of 18 cm and a height of 8 mm on a dripping pan lined with parchment paper: you can cook 2 at a time and pour the dough inside 12.

Level the surface with the back of a spoon 13 and bake in a preheated static oven at 220 ° for 6-7 minutes. Once cooked, take out of the oven and let it cool down 14, then help yourself with a small knife to remove the sponge cake discs from the ring. Arrange the cocoa sponge cake on a wire rack to allow it to cool completely before using it for your creations 15!

Sponge cake with spiced chocolate mousse

1) Melt 120 g of dark chocolate chopped, add 1/2 teaspoon of cinnamon powder and, once it has cooled down, add the yolks of 3 egg, one at a time, mixing it well before adding the next. Whip the 3 egg whites and gradually add them to the chocolate mixture, mixing from bottom to top.

2) Dissolve 120 g of milk chocolate with 15 g of butter and 1.5 dl of cream, add 1 pinch of clove powder and 3 others egg whites mounted to snow.

3) Prepare 8 squares of sponge cake of 7 cm on 4 squares distributed 2 layers with the 2 chocolate-mousse, cover with the other squares and complete with 1 layer of whipped Cream.

Soft and delicious, the chocolate-mousse it is a truly irresistible dessert. So much in the basic version as in the rich variations: here we have prepared two: one mousse with dark chocolate and cinnamon, one mousse with milk chocolate and cloves and we paired them to create gods layered pastries really greedy.

To prepare the Sponge cake with your hands, shelled 7 egg in a bowl, add the 1/2 grated zest lemon, little salt and 180 g of sugar. Whip with an electric whisk for 15 minutes, until the mixture is frothy and clear. Incorporate 180 g of flour sieved with 30 g of potato starch, little by little, with the spatula. Pour everything into a well-greased springform tin and bake at 180 ° C for 40 minutes. Check the baking of the cake with a toothpick, which must come out dry.

Ingredients for a 24 cm cake pan

6 eggs
160 g of granulated sugar
150 g of dark chocolate
140 g of butter
120 g of flour 00
8 g of baking powder

Email the ingredients

For decoration

1. Separate the yolks from the whites.

2. With an electric whisk, whisk the egg whites with a pinch of salt.

3. Separately whip the egg yolks with the sugar and vanilla seeds until you get a well ventilated consistency and then stir in the egg whites.

4. Add the flour, starch and Perugina® bitter cocoa sifted together and mix gently from bottom to top to prevent the mixture from falling apart.

5. Pour the mixture into a previously buttered 22 cm round pan.

6. Bake in a preheated convection oven at 175 ° for 30 minutes.

7. Check the cooking with a toothpick and if necessary hold for a few more minutes.

8. Remove from the oven and let cool.