Salted Chocolate Sponge Cake
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is my go to cake when I want something indulgent but not overly complicated. The combination of dark chocolate and flaky sea salt creates this gorgeous contrast of flavors that feels fancy but honestly takes less than an hour from start to finish. I love using Greek yogurt in the batter because it keeps everything moist while adding a little extra protein, and it's probably something you already have in your fridge. The best part? This recipe doesn't require any special equipment or hard to find ingredients, just quality chocolate and good timing. Trust me, once you taste that first bite of tender sponge with the salty chocolate notes, you'll be making this constantly.
Ella x
Ingredients
- 200 gflour
- 150 gsugar
- 100 gunsalted butter, softened
- 2 egglarge eggs
- 50 gplain greek yogurt
- 1 mLvanilla extract
- 6 gsalt
- 100 ghigh-quality dark chocolate chips
- 20 gunsalted butter, melted
- 8 gflaky sea salt
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease and flour two 20cm round cake pans.
Tip: Use a combination of all-purpose and cake flour for the best texture.
- 2
In a medium bowl, whisk together flour, sugar, and salt. Set aside.
Tip: Make sure to sift the dry ingredients to remove any lumps.
- 3
In a large mixing bowl, beat the butter until creamy, about 2 minutes.
Tip: Use a stand mixer or a hand mixer for the best results.
- 4
Gradually add the sugar mixture to the butter, beating until combined.
Tip: Be careful not to overmix the batter.
- 5
Add the eggs one at a time, beating well after each addition.
Tip: Make sure each egg is fully incorporated before adding the next.
- 6
Stir in the yogurt and vanilla extract until combined.
Tip: Don't overmix, as this can lead to a dense cake.
- 7
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir the melted chocolate into the batter until fully incorporated.
- 8
Divide the batter evenly between the prepared pans.
Tip: Use a spatula or spoon to scrape the sides of the bowl for any remaining batter.
- 9
Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Tip: Rotate the cakes halfway through the baking time for even cooking.
- 10
Remove from the oven and let cool in the pans for 5 minutes.
Tip: Run a knife around the edges to release the cakes from the pans.
- 11
Transfer the cakes to a wire rack to cool completely.
Tip: Don't touch or handle the cakes until they have cooled completely.
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