Recipe
Classic Chocolate Sponge Cake
A light, chocolate-rich sponge with a tender crumb, ideal for afternoon tea, birthday layers, or serving with cream and fresh berries.
Ingredients
Method
20 mins prep25 mins cook45 mins total
Heat the oven to 180°C (350°F). Grease and line two 20cm (8 in) round cake tins with parchment.
Separate the eggs. Beat the yolks with half the sugar until pale and creamy, then stir in the melted chocolate.
Whisk the egg whites to soft peaks. Gradually add the remaining sugar and continue whisking until glossy, stiff peaks form.
Sift the flour and cocoa powder together. Fold one third of the whites into the chocolate mixture, then fold in the rest alternately with the dry ingredients.
Divide the batter between the tins and bake for 20–25 minutes, until risen and a skewer inserted in the centre comes out clean.
Cool in the tins for 10 minutes, then turn out onto a wire rack. Cool completely before filling or serving.
Notes
Fold the whipped egg whites and sifted flour mixture gently so the sponge keeps its light texture; cool both layers completely before filling.
About this recipe
This classic chocolate sponge has a soft, airy crumb and a deep cocoa flavour, with melted dark chocolate adding extra richness. It is simple enough for afternoon tea but sturdy enough to layer with cream or ganache.
The batter rises from carefully whipped egg whites rather than baking powder. Fold gently, divide it between the tins, and cool the sponges fully before filling or decorating.
