Fluffy Chocolate Sponge Cake
A light, cloud-like chocolate sponge with a rich cocoa flavor and melt-in-your-mouth texture. Perfect on its own with a cup of tea or as the base for layered cakes and elegant desserts.
🛒 Ingredients
20 servings
- 5 whole eggs
- 400 g (2 cups) granulated sugar
- 250 g (2 cups) all-purpose flour, sifted
- 60 g (½ cup) unsweetened cocoa powder (50% cacao)
- 240 ml (1 cup) hot milk
- 11 g (1 tbsp) baking powder
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Directions
- 1
Preheat your oven to 170°C (340°F). Line only the bottom of a 25 cm (10-inch) round cake tin with parchment paper — do not grease the sides, as the batter must cling to the walls to rise evenly.
- 2
Using a stand mixer or electric hand mixer, beat the whole eggs with the sugar on high speed for 8–10 minutes until the mixture triples in volume, turns very pale, and falls in thick ribbons.
- 3
Dissolve the cocoa powder in the hot milk, whisking until completely smooth and lump-free.
- 4
With the mixer on medium speed, pour the chocolate milk in a thin, steady stream into the egg mixture. Continue beating for another 3 minutes.
- 5
Gently fold in the sifted flour and baking powder in three additions using a spatula, with light upward circular movements to keep the air in the batter.
- 6
Pour the batter into the prepared tin — it should reach about halfway up the sides. Place in the oven immediately and bake for 35–45 minutes.
- 7
To test doneness, press the center lightly with your fingertip: if it springs back like a pillow, the cake is ready. Never use the toothpick test for sponge cakes.
- 8
Cool for 10 minutes in the tin, then run a thin spatula along the edges to unmold cleanly.
💡 Chef's Tip
Never grease the sides of the pan — the batter needs to grip the walls to climb properly. Avoid opening the oven during the first 25 minutes to prevent collapse. Baking time varies by oven, so always rely on the finger-press test.
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