Quick Chocolate Sponge Cake Recipe

Quick Chocolate Sponge Cake Recipe

Ingredients:

  • 200g unsalted butter, softened
  • 200g caster sugar (you can use sweetener if preferred)
  • 2 tablespoons cocoa powder (adjust to taste, but be mindful of texture)
  • 1 teaspoon vanilla extract
  • 200g self-raising flour
  • 4 large eggs (or 5 medium eggs)
  • 2 tablespoons milk
  • 1 teaspoon baking powder

Instructions:

  1. Preparation: Preheat your oven to 170°C (340°F) and grease and line a 20cm (8-inch) round cake tin with parchment paper.
  2. Creaming Butter and Sugar: In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy. This step is crucial for incorporating air into the mixture, which helps the cake rise and results in a lighter texture.
  3. Adding Cocoa and Vanilla: Sift in the cocoa powder and add the vanilla extract to the butter-sugar mixture. Mix until well combined. Adjust the amount of cocoa powder to your preference, but be mindful not to overload the batter, as it can affect the cake’s texture.
  4. Incorporating Flour Mixture: In a separate bowl, sift together the self-raising flour and baking powder. Gradually add this dry mixture to the butter-sugar-cocoa mixture, alternating with the eggs. Mix until smooth and well combined. If the batter seems too thick, you can add a couple of tablespoons of milk to achieve the desired consistency.
  5. Pouring Batter into Cake Tin: Pour the batter into the prepared cake tin, spreading it evenly with a spatula to ensure even baking.
  6. Baking: Place the cake tin in the preheated oven and bake for approximately 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Avoid opening the oven door too often during baking to prevent the cake from sinking.
  7. Cooling and Serving: Once baked, remove the cake from the oven and allow it to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, you can dust the cake with powdered sugar or frost it with your favorite frosting for added indulgence.
  8. Enjoying Your Cake: Slice the chocolate sponge cake and serve it as a delightful treat with a cup of tea or coffee. Store any leftovers in an airtight container at room temperature for up to three days, or freeze for longer storage.

Additional Tips:

  • For added richness, you can substitute some of the butter with vegetable oil.
  • To enhance the chocolate flavor, consider using high-quality cocoa powder or adding a tablespoon of instant coffee granules to the batter.
  • Feel free to customize the cake by adding chocolate chips, nuts, or dried fruit to the batter for added texture and flavor.
  • Experiment with different frostings or fillings to create your own signature chocolate cake creation.

Enjoy baking your delicious chocolate sponge cake and savor every moment of your culinary adventure!

Quick Chocolate Sponge Cake Recipe

Ingredients:

  • 200g unsalted butter, softened
  • 200g caster sugar (or sweetener)
  • 2 tbsp cocoa powder (adjust to taste)
  • 1 tsp vanilla extract
  • 200g self-raising flour
  • 4 large eggs (or 5 medium)
  • 2 tbsp milk
  • 1 tsp baking powder

Instructions:

  1. Preheat oven to 170°C (340°F). Grease and line a 20cm (8-inch) round cake tin.
  2. Cream butter and sugar until light and fluffy.
  3. Mix in cocoa powder and vanilla extract.
  4. Sift in flour and baking powder, alternating with eggs. Mix until smooth.
  5. Add milk to adjust batter consistency if needed.
  6. Pour batter into prepared tin and spread evenly.
  7. Bake for 20-25 minutes or until a toothpick comes out clean.
  8. Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  9. Enjoy plain or with your favorite frosting.

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