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Chocolate sponge cake

Author
Cookinero 18 Nov 2025
560
Chocolate sponge cake

Surprisingly, in the 18th century, there was a diet in Europe consisting of biscuits, candy and red wine. Followers of this movement were convinced that it was good for health. And if so, then the recipe for homemade chocolate sponge cake is just what the doctor ordered. This fluffy and rather simple chocolate sponge cake can be both a stand-alone dish and the basis for a cake.

How to cook Chocolate sponge cake

Step 1

Chocolate sponge cake

Combine the yolks with 60 g of sugar, beat until smooth and put in the refrigerator.

Step 2

Chocolate sponge cake

Beat the egg whites until fluffy. Then, gradually adding the remaining sugar, continue beating the egg whites until stiff peaks form.

Step 3

Chocolate sponge cake

Mix the white and yolk mixtures. Add the sifted flour with baking powder and cocoa in several stages. Mix carefully with a spatula.

Step 4

Chocolate sponge cake

Place the mixture into a mold and place in an oven preheated to 180°C for 40 minutes.

Step 5

Chocolate sponge cake

Cut into portions and serve.

Chocolate sponge cake - FAQ About Ingredients, Baking Time and Storage

Absolutely! Substitute the all-purpose flour with an equal amount of gluten-free all-purpose flour blend (ensure it contains xanthan gum for structure).
Store cooled cake in an airtight container at room temperature for 2-3 days or refrigerate for up to 5 days. Place parchment between slices to prevent sticking.
Yes! Use 3 tbsp aquafaba per egg white (whip as directed) and 3.5 tbsp applesauce or yogurt per yolk. Results may be slightly denser.
Insert a toothpick near the center - it should come out clean. The cake should spring back when gently pressed with a finger.
Yes! Wrap cooled cake tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in refrigerator before serving.
Use equal amount of melted dark chocolate (70% cacao). Reduce flour by 2 tbsp and add 1 tbsp extra sugar per 30g chocolate used.
Use standard cupcake tins filled 2/3 full. Bake at same temperature (180°C/350°F) for 18-22 minutes until toothpick comes out clean.
This usually happens from overmixing batter after adding flour (develops too much gluten) or opening the oven door too early during baking.

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