Wednesday, March 26, 2014

Baking Essentials: Chocolate Sponge Cake

Chocolate Sponge Cake
Making a Chocolate Sponge Cake is a necessary step to making some wonderful other complex desserts. It is a versatile recipe that results is an airy and light cake. It can also be a wonderful base for any other flavorful liquid. It will absorb juices and liqueurs and the flavor will get better with time. Naturally when I decide to give Chocolate Sponge Cake a try, I found many recipes and all of them seemed easy and delicious but this recipe caught my eyes because the fat is vegetable oil instead of butter. I always welcome a non animal unsaturated fat and it did not disappoint.

1 1/4 cup of All Purpose flour
3/4 cup of cocoa powder
1/4 teaspoon salt
1 tablespoon of baking powder
2 cups of sugar
5 large eggs
1 teaspoon of vanilla
1/2 cup of canola or vegetable oil
3/4 cup of milk (I used 2% Milk)

2 cake pan 8 or 9 inches
Sifter or fine mesh strainer
Stand Mixer fitted with a whisk or electrical mixer


Preheat oven to 350 F (180 C)

Preparing the cake pans is a very important step in making perfect cakes. I showed you in details in my previous post how to do it. To read, click here.

Using a sifter or a fine mesh strainer, mix and sift the flour, cocoa powder, baking powder and salt. Set aside in a bowl.
Place the dry ingredients 
Sift the dry ingredients
Mix the ingredients
Add the vanilla to the eggs
Use high quality large eggs
Mix in vanilla
Combine oil and milk. Set aside
Combine oil and milk
In a stand mixer fitted with a whisk attachment, add eggs mixture and sugar and mix until combined and pale yellow.
Whisk the sugar and eggs, they start as bright yellow
The mixture becomes pale yellow
All this air is precious!
Add the wet ingredients
Add the wet ingredients
Add the flour and make sure to spread it all over the mixture. Using a spatula fold it gently. You don't want to loose all the air that makes the sponge cake airy and light.
Add the dry ingredients
Fold using a spatula 
Pour the mixture into the 2 prepared cake pans
Pour the mixture in the prepared pan
Bake in the preheated oven for 25 -30 minutes. Test doneness using a toothpick.
Let it cool down for few minutes then turn out onto wire cooling racks and cool completely.

For Cake Preparation Tutorial, click here
Chocolate Sponge Cake Recipe from Manal Al Alem.


  1. Best Foret Noire ever! Thank you Nadine for the detailed recipe. You did an excellent job.
    I'm from Triploi-lebanon, I moved to Indiana couple years ago and I'd love to meet you someday!

    1. Thank you Rayane for your kind words! You just made my day! Sometimes I wonder why do I blog and comments like this one keep me going. Next time you are in the Bay Area in California, let me know. I would love to meet you too! please keep on trying other recipes from my blog and let me know how they turn out.

  2. This is such a good cake recipe for me. Thanks for sharing I know one more site baking

  3. This is my favorite Black forest cake recipe! I wanted to know, what would subtitute the cocoa powder with if you want to make it a white sponge cake? Thanks!

  4. Thank you it look tasty
    Check this delicious cake type in rawan cake