Description
This Moist Chocolate Sponge Cake is soft, rich, and fluffy with just the right amount of chocolatey goodness. Made with simple pantry staples and no butter, it’s perfect for layered cakes, birthdays, or as a base for chocolate desserts that need a tender crumb and great height.
Ingredients
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400 g all-purpose flour
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30 g cocoa powder
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12 g baking powder
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8 g baking soda
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3 g salt
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4 large eggs
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400 g granulated sugar
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250 ml oil (neutral, like vegetable or canola)
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300 ml milk
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15 ml white vinegar
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1 tbsp vanilla extract
Instructions
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Prep Oven & Pans:
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Preheat oven to 180°C (350°F).
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Line the bottoms of two 16 cm and one 10 cm round cake pans with parchment paper.
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Mix Dry Ingredients:
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In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
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Beat Eggs & Sugar:
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In a separate bowl, beat eggs for 2 minutes.
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Add sugar and continue beating until the mixture triples in volume.
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Add Liquids:
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Mix in the oil, then add milk mixed with vinegar and vanilla extract.
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Beat for another 2 minutes until well combined.
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Combine Mixtures:
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Gradually fold in the dry ingredients using a spatula, careful not to overmix.
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Bake:
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Pour batter into prepared pans.
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Bake for approximately 45 minutes, or until a toothpick inserted comes out clean.
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Cool & Serve:
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Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
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Serve as is or use for a layered cake with frosting or ganache.
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Notes
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Mixing vinegar with milk creates a buttermilk substitute, making the cake extra moist and tender.
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This cake is ideal for layering with whipped cream, ganache, or buttercream.
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Store in an airtight container for up to 3 days or freeze for later use.