Soft and light, this easy chocolate sponge cake recipe is a must-have in your recipe collection. Learn all the top tips and tricks for guaranteed success every time you bake chocolate Genoise from scratch.
Are you one of those people who can never resist a slice of chocolate cake? Then get ready to meet your new favorite recipe - the ultimate chocolate sponge cake.
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Baking this cake is a breeze. Imagine yourself spreading chocolate ganache, chocolate whipped cream, or chocolate buttercream on cake layers and indulging in a mouthwatering slice.
This is the best chocolate sponge cake that rises without leavening agents. Instead, it relies on perfectly whisked eggs.
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 chocolate chiffon cake made with a tube pan.
Chocolate sponge cake recipe
- It is a basic cake recipe, along with a regular sponge cake recipe and a classic Genoise cake.
- This an old school chocolate sponge cake recipe: easy and quick, made with five simple ingredients in no time - perfect for a novice baker.
- Made with butter, the cake is rich in flavor and taste yet airy and light, making it perfect for creating layered cakes. However, it is a classic sponge cake that needs generous soaking while assembling.
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 of flour, 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 is used to bring a buttery taste, flavor, 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 Spana, 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 like 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 degrees F (180°C). Butter and dust an 8-inch (20 cm) round cake pan with flour, and remove flour excess.
Or butter and line the pan's bottom 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-three times, and set aside.
Step 3. Prepare a bain-marie or water bath by pouring some water into a small saucepan and bringing it over medium heat. 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 eggs with sugar 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 the temperature reaches 104°F (40°C).
If you don't have a thermometer, test the heat by comparing it to the warmth of the body temperature of 98.6°F (37°C). It should feel warm but 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, and finish with the rest of the 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 over a spatula into the remaining batter and carefully mix.
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
- The recipe ingredients should be at room temperature.
- Weigh the flour with a digital scale or use a spoon and level method.
- Use this simple cake pan calculator to recalculate the ingredients for a different pan size.
- Don't open the oven door during baking to prevent the cake from deflating.
- 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.
- Soak the cake layers with simple syrup when assembling the cake.
- Make-ahead option: Bake the cake 1-2 days in advance, wrap it in plastic film (aka cling film), and refrigerate it.
Storing and 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 a maximum of 2 months.
To thaw, bring the cake to the refrigerator overnight or to the kitchen counter for a few hours.
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
Recipe FAQ
Whisking eggs extensively creates a sponge cake that rises. Once baked, it has a soft and airy texture, similar to sponge or foam. Another name for this type of cake is foam cake.
The perfect chocolate sponge cake requires just four ingredients: eggs, sugar, flour, and cocoa powder. On the other hand, chocolate cake incorporates baking powder and moisture-enhancing ingredients.
There are 166 calories in a slice of chocolate sponge cake (⅛ 8" cake).
Chocolate sponge cake lasts up to 2-3 days in the refrigerator when tightly wrapped or up to 3 months if 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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PrintRecipe card
Perfect Chocolate Sponge Cake
Soft and fluffy, easy and quick, here is the perfect chocolate sponge cake recipe to include in your recipe collection. Made with just 5 simple ingredients, it is ideal for making layer cakes, semifreddos, and other desserts.
- Total Time: 40 minutes
- Yield: 8 1x
- Category: Basic recipes
- Method: Baking
- Cuisine: Italian
Ingredients
- 4 large eggs, room temperature
- ½ cup + 1 ½ tablespoons (120 g) granulated sugar
- 1 cup (100 g) cake flour
- 3 tablespoons (20 g) unsweetened cocoa powder
- 2 tablespoons (30 g) unsalted butter, melted and cooled
Instructions
-
Preheat the oven to 355 degrees F (180°C). Butter and dust an 8-inch (20 cm) round cake pan with flour, and remove flour excess. Or butter and line the pan's bottom with a parchment paper circle and the sides with parchment strips.
-
Melt the butter in the microwave at 30-second increments and let it cool to 122-140°(50-60°C). Combine cocoa powder with flour, sift two-three times, and set aside.
-
Prepare a bain-marie or water bath by pouring some water into a small saucepan and bringing it over medium heat. You can use a store-bought double boiler.
-
Place eggs and sugar in a larger heatproof bowl or the bowl of a stand mixer, and whisk eggs with sugar with a hand whisk a few times. Place the bowl over the saucepan with the hot water, ensuring the bottom doesn't touch the water. Whisk the egg mixture until frothy and whitish. Use a cooking thermometer to check the temperature reaches 104°F (40°C).
-
If you don't have a thermometer, test the heat by comparing it to the warmth of the body temperature of 98.6°F (37°C). It should feel warm but not hot to the touch. Be careful with steam coming from the hot water and touching the batter.
-
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. Decrease the mixer speed and beat for another 2 minutes. Long whisking will result in a tripled volume and reach the ribbon stage (the batter forms thick trails when lifted with the whisk).
-
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. Mix another third of the dry ingredients, and finish with the rest of the flour mixture, gently mixing with a spatula.
-
Add two spoonfuls of the batter to the melted butter and mix with a spatula. Gently pour the blended butter mixture over a spatula into the remaining batter and carefully mix.
-
Pour the batter into the prepared pan and level the top using a spatula or spoon. Bake for 30-35 minutes. Test the doneness by inserting a toothpick in the center; it should come out clean. Watch for the cake that slightly shrinks from the edge of the pan.
-
Remove the cake from the oven and let it rest in the pan for 5-10 minutes. Then flip it onto a wire rack, and cool it for 5-10 minutes. Finally, turn it over again and let it cool completely.
Notes
- The recipe ingredients should be at room temperature.
- Weigh the flour with a digital scale or use a spoon and level method.
- Use this simple cake pan calculator to recalculate the ingredients for a different pan size.
- Don't open the oven door during baking to prevent the cake from deflating.
- 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.
- Soak the cake layers with simple syrup when assembling the cake.
- Make-ahead option: Bake the cake 1-2 days in advance, wrap it in plastic film (aka cling film), and refrigerate it.
Nutrition
- Serving Size: 1 slice
- Calories: 166
- Sugar: 15.3 g
- Sodium: 37 mg
- Fat: 6.3 g
- Saturated Fat: 3.1 g
- Carbohydrates: 25 g
- Fiber: 1.8 g
- Protein: 5.2 g
- Cholesterol: 101 mg
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.
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