A basic recipe for two fluffy layers of Chocolate Sponge Cake.
These chocolate sponge cake layers are perfect for pairing with not-too-sweet cream-based fillings, custards, curds, or mousses.
Chocolate sponge cakes are naturally a bit denser than vanilla sponge cakes due to the addition of cocoa powder, which slightly reduces the cake’s lightness. However, by gently heating the eggs and sugar before whipping, you help the sugar dissolve and allow the proteins in the eggs to create a stronger and more stable foam. This technique ensures the batter achieves maximum loft and makes the sponge as airy as possible for a chocolate cake.
As always, the texture of sponge cake improves after filling it with cream-based fillings, mousses, or custards and letting it rest in the fridge. This resting time enhances the flavors and allows the cake to become even more tender.
I hope you’ll love it as much as I do!
Before you start
