Prep Time 35 Min
Cook Time 60 Min
Servings6 servings People
Calories300 kcal
There’s something so comforting about a homemade chocolate sponge cake. I often make this for family gatherings or just to enjoy with a warm cup of coffee in the afternoon. The cake is light and airy, and the chocolate flavor is rich but not overpowering. I’ve learned to whip the egg mixture really well to add volume; once I forgot, and the cake turned out a bit denser than I like. This cake can stand alone or be dressed up with a chocolate sauce if you want an extra touch. You’ll find it’s a practical choice that delivers smiles every time.
Ingredients
- ¾ cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ cup unsweetened cocoa powder
- 4 large eggs
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- Softened butter for greasing
- Powdered sugar for dusting
Instructions
- Mix flour, baking powder, and cocoa powder in a bowl and set aside.
- In another bowl, combine eggs, sugar, salt, vanilla extract, and softened butter.
- Beat the egg mixture using a hand mixer until well combined.
- Gradually add the flour mixture to the egg mixture, mixing continuously until smooth.
- Grease a cake pan with softened butter and line it with parchment paper, then pour in the batter.
- Bake in a preheated oven at 350°F for about 40 minutes or until a toothpick comes out clean.
- Once baked, cover the cake with a cloth and let it cool for 10 minutes.
- Remove the cake from the pan and discard the parchment paper. Transfer to a serving plate.
- Dust the top with powdered sugar and serve.
Why You’ll Love This Recipe
- It’s an easy recipe that doesn’t require special ingredients.
- The cake has a delightful texture – light yet satisfying.
- Perfect for serving guests or as a sweet treat at home with family.
Chef’s Tips for Perfection
- Make sure your eggs are at room temperature for better mixing.
- Check your oven’s temperature; sometimes, mine runs hot, so I have to lower it slightly.
- Feel free to add chocolate chips to the batter if you want extra chocolate flavor.
Storage and Reheating
Store the cake in an airtight container at room temperature for a couple of days. If it lasts longer, I recommend refrigerating it. Just bring it to room temperature before serving. I haven’t found it necessary to reheat, as it’s good at room temp, but warming a slice slightly in the microwave isn’t a bad idea either.
Nutritional Notes
Each slice contains around 300 calories. While I don’t focus heavily on nutrition, this cake is a sweet treat that should be enjoyed in moderation.
