The BEST Chocolate Sponge Cake (VIDEO)

5 from 21 votes

This is the most perfect Chocolate Sponge Cake recipe you will ever make, easy and delicious baking basics recipe for home bakers!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 311kcal

170 g All purpose flour any low protein content flour eg. pastry flour can work too.
45 g Cocoa powder unsweetened, dutch processed
120 g Granulated sugar
120 g Brown sugar
1 teaspoon Baking soda
1 teaspoon Baking powder
½ teaspoon Salt
70 g Vegetable oil
2 Eggs room temperature
165 g Milk room temperature
120 g Coffee freshly brewed strong coffee, room temperature

Heat the oven to 200°C or 425°F (no fan) When you open the oven door, the temperature will inevitably drop a bit therefore I always recommend pre-heating the oven higher than the actual baking temp.
Prepare 3 15 cm (6 inch) round cake pan with parchment paper
With an Electric hand mixer whip together the wet ingredients for 1-2 minutes: room temperature egg, oil, sugar, coffee and milk
Sift dry ingredients; flour, baking powder, baking soda, cocoa powder, salt
Pour wet ingredients into dry ingredients then fold just until combined
Divide batter equally into 3 cake pans with the help of a Digital scale
Place baking pans into the oven and reduce oven temperature to 180°C / 356°F (no fan). Bake for 25-30 min or until a toothpick inserted in the middle of the cakes comes out clean
Cool the chocolate sponges on Cooling rack. Chill them in the fridge before assembling the cake

INGREDIENT NOTES:

Measure your ingredients with a Digital scale for accuracy
All ingredients for the chocolate cake must be at room temperature to properly emulsify: eggs, milk, coffee etc.
Do not skip salt that will balance the sweetness of this cake

TECHNIQUE NOTES:

Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking. Consider this recipe more like an in-depth tutorial, literally the only recipe you will ever need to make delicious chocolate sponge cake
Do not overbake your sponge layers as that will result in a dry texture. Use the toothpick test to check if your cake is ready.
Cool the cake completely on a wire rack. This will help the cake not break when it’s fully cooled and can be removed from the pan.