Description
This Easy Chocolate Sponge Cake recipe yields a light and moist chocolate sponge perfect for layering and frosting. Made with simple pantry staples and enhanced with freshly brewed coffee, this cake has a rich cocoa flavor and tender crumb, ideal for birthdays or any special occasion.
Ingredients
Dry Ingredients
- 185 g All purpose flour (or any low protein content flour e.g. cake flour)
- 50 g Cocoa powder (unsweetened, Dutch processed)
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- ½ teaspoon Salt
Wet Ingredients
- 100 g Granulated sugar
- 100 g Brown sugar
- ½ teaspoon Vanilla extract
- 70 g Vegetable oil
- 2 Eggs (at room temperature)
- 160 g Milk (at room temperature)
- 120 g Coffee (freshly brewed strong coffee at room temperature)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 180°C (356°F) without using the fan. Line three 15 cm (6-inch) round cake pans with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: Using an electric hand mixer, whip the eggs, vegetable oil, granulated sugar, brown sugar, freshly brewed coffee, milk, and vanilla extract together for 1-2 minutes until the mixture is well combined and smooth.
- Sift and Fold Dry Ingredients: Sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt into the wet mixture. Gently fold the dry ingredients into the wet using a rubber spatula or hand whisk, taking care not to overmix to keep the cake light and airy.
- Divide Batter: Evenly distribute the batter into the three prepared pans. Use a digital scale for accuracy to ensure each layer bakes evenly.
- Bake the Cake: Place the pans in the preheated oven and bake at 180°C (356°F) for 25-30 minutes. Check for doneness by inserting a toothpick into the center of the cakes; it should come out clean.
- Cool Cakes: Remove the cakes from the oven and flip them onto a cooling rack, or allow them to cool in the pans before handling to avoid breaking.
- Frost and Serve: Once the sponge cakes have completely cooled to room temperature, proceed to fill and frost them as desired. This cake pairs wonderfully with chocolate or coffee-flavored frosting.
Notes
- Room temperature ingredients ensure better mixing and a more tender cake.
- Using freshly brewed coffee enhances the chocolate flavor without making the cake taste like coffee.
- Handle the batter gently when folding in dry ingredients to keep the sponge light.
- For best results, use a digital scale to evenly divide the batter.
- You can substitute milk with any plant-based milk for a dairy-free variation.
- Store leftover cake tightly covered at room temperature for up to 3 days or refrigerate for up to one week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
