Chocolate Sponge Cake Recipe (Chocolate Genoise)

Quick Summary: Chocolate sponge cake, also known as chocolate Genoise, is a light, airy foam cake made with just 5 simple ingredients (eggs, sugar, cake flour, cocoa powder, and butter) that rises from whisked eggs alone, with no baking powder. It comes together in about 20 minutes of hands-on time and bakes into tender chocolate layers that are perfect for layer cakes, trifles, and other filled desserts.

This cake recipe is a must-have in your recipe collection. Learn all the top tips and tricks for baking a chocolate Genoise from scratch.

What is chocolate sponge cake?

Chocolate sponge cake is an airy sponge cake made with eggs, sugar, flour, and cocoa powder. The secret to its rise lies in the whisked eggs; no baking powder is used.

There are three ways to make a classic chocolate sponge cake: with butter (known as chocolate Genoise), without butter (Italian chocolate sponge cake), or with oil. However, it differs from a chocolate chiffon cake made with a tube pan.

Why you'll love this recipe

• Just 5 simple ingredients. Eggs, sugar, cake flour, cocoa powder, and butter are all you need for rich chocolate layers.
• Light and airy texture. Whisking the eggs to the ribbon stage gives a soft, tender crumb with no baking powder required.
• Quick and beginner-friendly. It only takes about 20 minutes of hands-on time, so it is an easy make from scratch.
• Perfect for layer cakes. Sturdy yet light, it soaks up syrup beautifully and pairs with ganache, whipped cream, or buttercream.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Eggs: The recipe calls for whole large eggs (not separated egg whites and egg yolks). Bring eggs to room temperature about an hour before you start.

• Sugar: Use white sugar: granulated or caster sugar.

• Flour: Use store-bought or homemade cake flour. To make it yourself, take 1 cup (125 g) of all-purpose flour, remove 2 tablespoons, and add 2 tablespoons of potato or cornstarch.

• Cocoa powder: Use unsweetened cocoa powder, not real chocolate, to make this cocoa sponge cake.

• Unsalted butter adds a buttery taste and light moisture to the cake. Read more about how to make a cake moist.

Recipe variations

This recipe guides you through making a classic chocolate sponge cake, also known as chocolate Genoise. Here are some exciting variations to try.

• Italian chocolate sponge cake (Pan di Spagna al cacao) is a chocolate sponge cake without butter, a twist on the classic Pan di Spagna, with the rich flavor of cocoa powder. Follow the recipe below; no butter is needed.

• Chocolate sponge cake with plain flour: Replace cake flour with plain flour, the same as all-purpose flour.

• Chocolate sponge cake with oil: Substitute butter in the recipe below with almost 2 tablespoons (25 g) of neutral oil, such as grapeseed or vegetable oil.

Feel free to flavor your sponge cake with vanilla, lemon zest, or other flavoring. Get a free 10-page chart on fruit flavor pairings and discover the perfect chocolate combinations.

How to make chocolate sponge cake

Step 1: Preheat the oven to 355°F (180°C). Butter and dust an 8-inch (20 cm) round cake pan with flour, and remove any excess flour.

Or butter and line the bottom of the pan with a parchment paper circle, and the sides with parchment strips.

Pro tip: If using a cake ring, wrap the bottom of the cake ring with double aluminum foil to ensure a sturdy base.

Step 2: Melt the butter in the microwave and let it cool to 122-140°(50-60°C). Combine cocoa powder with flour, sift two to three times, and set aside.

Step 3: Prepare a bain-marie (water bath) by pouring some water into a small saucepan and heating to medium. You can use a store-bought double boiler.

Step 4: Place eggs and sugar in a larger heatproof bowl or the bowl of a stand mixer, and whisk them with a hand whisk a few times (photo 1).

Step 5: Place the bowl over the saucepan with the hot water, ensuring the bottom doesn't touch the water.

Step 6: Whisk the egg mixture until frothy and whitish. Use a cooking thermometer to check that the temperature reaches 104°F (40°C).

If you don't have a thermometer, test the heat by comparing it to body temperature: 98.6°F (37°C). It should feel warm, not hot, to the touch.

Pro tip: To ensure proper aeration and complete sugar melting, the egg/sugar mixture should reach a temperature of 104°F (40°C). Be careful with steam coming from the hot water and touching the batter.

Step 7: Remove the bowl from the heat, and beat the preparation for 8 minutes. Use a stand mixer with the whisk attachment or an electric mixer on high or medium-high speed.

Step 8: Decrease the mixer speed and beat for another 2 minutes. Long whisking will result in a tripled volume and reach the ribbon stage (photo 2).

Pro tip: At the ribbon stage, the batter forms thick trails when lifted with the whisk.

Step 9: Add ⅓ of the sifted flour mixture to the wet ingredients and delicately mix with a large rubber spatula from the bottom to the top.

Step 10: Mix another third of the dry ingredients, then finish with the remaining flour mixture, gently mixing with a spatula (photo 3).

Step 11: Add two spoonfuls of the batter to the melted butter and mix with a spatula. Gently pour the blended butter mixture onto a spatula and mix it into the remaining batter.

Step 12: Pour the batter into the prepared pan and level the top using a spatula or spoon (photo 4).

Step 13: Bake for 30-35 minutes. Test the doneness by inserting a toothpick in the center; it should come out clean.

Pro tip: Watch for the cake that slightly shrinks from the edge of the pan.

Step 14: Remove the cake from the oven and let it rest in the pan for 5-10 minutes (photo 5). Then flip it onto a wire rack, and cool it for 5-10 minutes (photo 6). Finally, turn it over again and let it cool completely.

Expert Tips

1. The recipe ingredients should be at room temperature.
2. Weigh the flour with a digital scale, or use the spoon-and-level method.
3. Use this simple cake pan calculator to recalculate the ingredients for a different pan size.
4. Don't open the oven door during baking to prevent the cake from deflating.
5. Trim the top and bottom of the cake, if desired, and slice it into thin layers with a long serrated knife, a nylon thread, or a cake leveler. 
6. Soak the cake layers with simple syrup when assembling the cake.
7. Make-ahead option: Bake the cake 1-2 days in advance, wrap it in plastic film (aka cling film), and refrigerate it.

Do you need to soak chocolate genoise?

Yes, soaking is highly recommended. A Genoise is made without added butter or oil, so it is naturally lighter and drier than a standard butter cake. Brushing each layer with simple syrup adds moisture and flavor, keeping the finished cake tender.

• Make a simple syrup. Dissolve equal parts sugar and water over heat, let it cool, and flavor it with vanilla, coffee, or a splash of liqueur if you like.
• Brush every layer. Use a pastry brush to generously soak each sponge layer before adding the filling, so the moisture is evenly distributed.
• Pair it with rich fillings. The soaked sponge works beautifully with chocolate mousse or a glossy chocolate ganache.

How to garnish chocolate sponge cake

Whether you make a chocolate layer cake or chocolate cake pops, chocolate trifle, or truffles, here are some ideas for easy-to-make filling creams:

• Chocolate whipped ganache
• Chocolate mousse
• French Chantilly cream
• Chocolate whipped cream
• Crème Légère
• Diplomat cream
• Mousseline Cream

Storing & freezing

Store the chocolate sponge cake covered with plastic wrap in the refrigerator for 2-3 days.

Can you freeze it? You can freeze chocolate sponge cake for up to 3 months. Wrap the cooled cake in cling film, then aluminum foil, and store in the freezer at -13°F (-25°C) for three months. If the freezer is set to -0.4°F (-18°C), store the cake for up to 2 months.

To thaw, refrigerate the cake overnight or leave it on the kitchen counter for a few hours.

Recipe FAQ

Why do bakers call cake sponge?
Whisking eggs extensively creates a cake that rises into a soft, airy structure similar to a sponge or foam. For this reason, this type of cake is also called a foam cake.

What is the difference between chocolate cake and chocolate sponge cake?
Chocolate sponge cake requires just a few ingredients (eggs, sugar, flour, and cocoa powder) and rises from whisked eggs alone. Regular chocolate cake uses baking powder or baking soda, along with moisture-rich ingredients like oil or buttermilk, for a denser, richer crumb.

What is the difference between chocolate sponge cake and chocolate Genoise?
They are the same cake. Chocolate Genoise is simply the French name for a classic chocolate sponge cake made with butter. A version made without butter is called Italian chocolate sponge cake (Pan di Spagna al cacao).

Why did my chocolate sponge cake not rise or turn out dense?
A dense cake usually means the eggs were not whipped enough or the flour was overmixed, which deflates the batter. Whip the eggs and sugar to a full ribbon stage, gently fold in the flour, and bake right away so the air stays trapped.

Why did my chocolate sponge cake crack or sink in the middle?
Cracking often comes from an oven that is too hot, while sinking comes from underbaking or opening the oven door too early. Use an oven thermometer, keep the door closed while baking, and test with a toothpick before removing the cake.

How many calories are in a chocolate sponge cake?
There are 166 calories in a slice of chocolate sponge cake (⅛ of an 8-inch cake).

How long does chocolate sponge cake last?
Chocolate sponge cake lasts 2 to 3 days in the refrigerator when tightly wrapped, or up to 3 months when frozen.

Love sponge cakes? Try these next!

Discover a variety of sponge-based cakes, including birthday cakes and special occasion cakes, on the blog:

• Black Forest Cake
• White Forest Cake
• Berry Cake
• Italian Mimosa Cake
• Chaja Cake
• Italian Mimosa Cake
• Vanilla Meringue Cake
• Fresh Fruit Cake
• Or browse all the cake recipes

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.