Here’s a moist chocolate sponge cake recipe that’s rich, fluffy, and perfect for layering or enjoying on its own:
🍫 Moist Chocolate Sponge Cake
📏 Yield:
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One 8-inch (20 cm) round cake (2 inches high)
🕒 Time:
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Prep: 20 minutes
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Bake: 25–30 minutes
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Cool: 1 hour
Ingredients:
Dry:
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1 cup (125g) all-purpose flour
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1/2 cup (45g) unsweetened cocoa powder (Dutch-process or natural)
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1 tsp baking powder
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1/2 tsp baking soda
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1/4 tsp salt
Wet:
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4 large eggs, room temperature
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1 cup (200g) granulated sugar
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1/2 cup (120ml) whole milk, room temperature
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1/2 cup (120ml) vegetable oil or melted butter
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1 tsp vanilla extract
Optional (for extra moistness):
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1/2 cup (120ml) hot water or hot coffee
Instructions:
1. Preheat & Prepare:
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Preheat your oven to 350°F (175°C).
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Grease and line the bottom of an 8-inch round cake pan with parchment paper.
2. Mix Dry Ingredients:
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Sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Whisk Eggs & Sugar:
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In a large bowl, beat eggs and sugar with an electric mixer on high for 5–7 minutes, until thick, pale, and tripled in volume.
4. Add Wet Ingredients:
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Gently whisk in oil, milk, and vanilla extract until combined.
5. Fold in Dry Ingredients:
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Sift dry ingredients over the wet mixture and gently fold using a spatula until just incorporated. Don’t overmix.
6. Add Hot Water/Coffee:
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Carefully fold in hot water or coffee. The batter will be thin—this is normal and helps keep the cake moist.
7. Bake:
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Pour the batter into the prepared pan. Tap gently to remove air bubbles.
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Bake for 25–30 minutes, or until a toothpick comes out clean from the center.
8. Cool:
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Let the cake cool in the pan for 10 minutes.
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Then transfer to a wire rack to cool completely.
🧁 Tips:
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For an ultra-moist cake, brush cooled layers with simple syrup before frosting.
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This sponge is ideal for layering with whipped cream, ganache, or buttercream.
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Store in an airtight container at room temp for up to 2 days, or freeze for up to 1 month.