Dark Chocolate Sponge Cake
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
This dark chocolate sponge cake is my go to whenever I want to impress someone without spending hours in the kitchen. Ready in just 45 minutes from start to finish, it's incredibly straightforward to make with ingredients you probably already have at home. The dark chocolate isn't just delicious, it's packed with antioxidants that make this indulgence feel a little bit better for you. The result is a moist, tender crumb that tastes far more decadent than the simple method suggests. Whether you're baking for a weeknight dessert or a casual gathering, this recipe delivers bakery quality results without the fuss or expense.
Ella x
Ingredients
- 250 gdark chocolate(broken into small pieces)
- 200 gall-purpose flour
- 200 ggranulated sugar
- 2 eggeggs(at room temperature)
- 100 gunsalted butter, softened
- 50 gunsweetened cocoa powder
- 10 gbaking powder
- 5 gsalt
- 100 mlmilk
- 1 mlvanilla extract
- 20 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F) and position a rack in the center. Prepare an 8x8 inch baking pan by greasing it with butter and dusting it with flour.
Tip: Use parchment paper for easy cake release.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
Tip: Sift the dry ingredients to ensure they are well combined.
- 3
In a large bowl, combine the dark chocolate, granulated sugar, and unsweetened cocoa powder.
Tip: Use a spatula to break up any lumps in the chocolate.
- 4
Add the softened butter to the chocolate mixture and use an electric mixer to beat until the mixture is smooth.
Tip: Make sure to scrape down the sides of the bowl as needed.
- 5
Beat in the eggs one at a time, followed by the milk and vanilla extract.
Tip: Make sure each egg is fully incorporated before adding the next.
- 6
Add the flour mixture to the chocolate mixture and mix until just combined.
Tip: Avoid overmixing, as this can result in a dense cake.
- 7
Divide the batter evenly between the prepared baking pan.
Tip: Use a spatula to spread the batter smoothly.
- 8
Bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Tip: Don't overbake, as this can cause the cake to dry out.
- 9
Remove the cake from the oven and let it cool in the pan for 5 minutes.
Tip: Transfer the cake to a wire rack to cool completely.
- 10
Once the cake is cool, dust it with confectioners' sugar and serve.
Tip: You can also frost the cake with a dark chocolate glaze for an extra-special treat.
- 11
To make a dark chocolate glaze, melt 100g of dark chocolate in a double boiler and whisk in 20g of confectioners' sugar until smooth.
Tip: Drizzle the glaze over the cake just before serving.
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