Chocolate Sponge Cake
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This chocolate sponge cake is my go to recipe whenever I want to impress without spending hours in the kitchen. With just 15 minutes of prep and 30 minutes in the oven, you'll have a stunning homemade cake ready to serve. The best part is how affordable it is to make with simple pantry staples. Cocoa powder is loaded with antioxidants that make indulgence feel a little bit better, and the whole milk keeps the cake incredibly moist and tender. Trust me, once you make this, you'll be whipping it up constantly for weeknight desserts and weekend gatherings alike.
Ella x
Ingredients
- 200 gramsunsalted butter
- 200 gramscaster sugar
- 200 gramsplain flour
- 2 teaspoonsbaking powder
- 60 gramscocoa powder
- 4eggs
- 1 teaspoonvanilla extract
- 120 milliliterswhole milk
- 100 gramschocolate chips
- 100 gramsicing sugar
Detail level
Instructions
- 1
Preheat oven to 180°C (160°C fan) and grease a 20cm round cake tin.
- 2
In a large bowl, beat together the butter and sugar until light and creamy.
- 3
Add the eggs and vanilla extract, mixing well.
- 4
Sift together the flour, baking powder, and cocoa powder, then gradually fold into the wet mixture.
- 5
Slowly pour in the milk and mix until smooth.
- 6
Fold in the chocolate chips.
- 7
Pour the batter into the prepared cake tin and bake for 30 minutes or until a skewer inserted into the center comes out clean.
- 8
Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- 9
Dust with icing sugar before serving.
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