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–+ servings
Three chocolate sponge cake layers are stacked on top of each other on a metal cooling rack.

Chocolate sponge cake

Soft and moist, with a rich chocolate flavor, these chocolate sponge cake layers are a perfect base for any chocolate cake you can imagine. Stack them using your favorite buttercream, chocolate ganache, cremeux, or tangy cream cheese frosting to make a delicious dessert that you can serve for any occasion.
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Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 3 layers
Calories: 917kcal
Author: Anna

Equipment

  • Digital kitchen scale
  • 3 6" (15cm) cake pan
  • Stand mixer with a paddle attachment or hand mixer and a large mixing bowl

Ingredients

  • 200 g all-purpose flour
  • 20 g Dutch-processed cocoa powder
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 200 ml whole milk at room temperature
  • 70 g unsalted butter at room temperature
  • 200 g white granulated sugar
  • 1 teaspoon vanilla extract
  • 30 g vegetable oil
  • 30 g semi-sweet chocolate melted
  • 2 large eggs at room temperature

Instructions

  • Preheat the oven to 160C (320F) and line the bottom and sides of three 6" (15cm) cake pans with parchment paper.
  • In a bowl, combine the flour, cocoa powder, baking powder and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment (or use a bowl and a hand mixer), add the granulated sugar, butter, and vanilla. Beat for 5 minutes on medium-high until the mixture becomes pale and fluffy. Scrape the sides and the bottom of the bowl a few times during the process.
  • Then, add the oil and beat until fully incorporated. After, add the melted chocolate and beat again.
  • Add eggs one at a time and beat until the mixture looks homogenous and emulsified.
  • Add the dry ingredients in three parts – alternating with the milk, starting and ending with the dry ingredients – while beating on low until a homogenous and silky consistency is reached. The pattern should look like this: dry/milk/dry/milk/dry.
  • Divide the batter evenly between the pans and bake for 27-30 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and let cool down in the pans until safe to handle. Then, place the cake layers upside down onto a cooling rack to cool down completely. If you want to assemble the cake the next day, wrap cooled cake layers in plastic wrap and refrigerate overnight.

Video

Nutrition

Nutrition Facts
Chocolate sponge cake
Serving Size
 
1 layer
Amount per Serving
Calories
917
% Daily Value*
Fat
 
40
g
62
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
10
g
Cholesterol
 
168
mg
56
%
Sodium
 
745
mg
32
%
Potassium
 
383
mg
11
%
Carbohydrates
 
131
g
44
%
Fiber
 
5
g
21
%
Sugar
 
74
g
82
%
Protein
 
15
g
30
%
Vitamin A
 
858
IU
17
%
Calcium
 
289
mg
29
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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