Today I’m going to show you How to Make a Chocolate Sponge Cake. It’s one of the many ways to make chocolate cake that has fluffy and moist texture and taste great with any frosting you like. I will assemble the cake with the dark chocolate ganache filling.
In my next post I’ll show you how to make one of the trends of the year – the Island Cake. Don’t forget to subscribe to my blog, so you don’t miss my future posts.
Ingredients for the cake batter:
5 egg whites
5 egg yolks
35g sugar (for the egg whites)
120g sugar (for the egg yolks)
120 ml vegetable oil
100 ml warm water
150g flour
45g cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
1/8 tsp salt
Ingredients for the ganache:
325g dark chocolate
300 ml heavy whipping cream
Step 1
Start by sifting flour, cocoa powder, baking powder, baking soda and salt. Give it a quick whisk and set aside. In a mixing bowl combine the egg yolks and the big portion of sugar. Whisk it together until light and fluffy.
Add vegetable oil, warm water and whisk again. Next, add all the dry ingredients and whisk until combined well.
Step 2
In a stand mixer bowl combine the egg whites and a pinch of salt. Whip the eggs whites on low speed until foamy, then increase the speed to medium and gradually add the second portion of sugar. Make sure that the mixing bowl and the whisk attachment are very clean and there’s no residual oil or fat left behind to disturb or deflate the egg whites. Whisk the egg whites until stiff peaks form.
Step 3
Next, add the beaten egg whites in a few batches to the chocolate mixture. Mix everything very gently, so the batter doesn’t lose volume. As soon as the cake batter become smooth stop the mixing. Transfer the cake batter into two 8-inch springform pans covered with parchment paper and spread the cake batter evenly with a spatula. Bake at 350 F degrees for 25 minutes. Check the readiness of the cake with a skewer or a toothpick. After the cake is cooled down you can divide each cake into two layers.
If you want to make a three-layered cake, you can transfer the cake batter into one 8-inch baking pan and bake it at 350 F degrees for about 50 minutes. Check the readiness of the cake with a skewer or toothpick.
Step 4
Let the cake cool in the baking pan for about 10 minute or so, then using a knife, slice between the cake and the baking pan and take the ring part off. Take off the bottom part of the springform and place the cake on the cooling rack. When the cake is warm to the touch, cover it with plastic wrap and refrigerate for a minimum of 2-4 hours or overnight.
Step 5
Next, we need to make some chocolate ganache because it needs to chill for a few hours for stabilizing. Microwave the heavy whipping cream until it’s almost boiling. Make sure to keep an eye on it so it doesn’t bubble over in the microwave. Pour the hot heavy cream over the chocolate, let it sit for 2 minutes and start whisking slowly until the mixture is smooth and well combined. Cover the ganache with plastic wrap, lightly pressing the plastic against the surface. Refrigerate for 4-6 hours or overnight.
Step 6
When the cake is chilled, you can easily divide it. If you used two 8-inch baking pans you can divide each cake into two layers. I use a cake leveler, but you can use any way that’s convenient for you. The texture of the cake inside is spongy and moist.
Step 7
To whip the ganache, take it out of the fridge 20-30 minutes in advance. Take off the plastic wrap and whip it with a handheld mixer or a stand mixer until the ganache is fluffy and has lightened in color. Be careful not to over whip the ganache.
Step 8
To assemble the cake, place the first cake layer on the cake board and put the adjustable baking ring on top. Then place the acetate film inside the ring and adjust the ring so that it fits tight around the cake. I decided to additionally soak the cake layers using coffee with milk, but it’s an optional step.
Next, spread a third of the chocolate ganache filling on top of the cake and repeat the steps with all the cake layers. Soak the top cake layer with coffee, cover the assembled cake with plastic wrap and refrigerate for 4-6 hours or overnight. During this time the cake will soak in all the flavor and settle a little.
Step 9
When the cake has cooled down, take off the plastic wrap, the adjustable baking ring and acetate film.
Our chocolate sponge cake with whipped chocolate ganache is ready for decorating. In my next post I’ll show you how to make one of the cake trends of the year – the Island Cake. So, don’t forget to subscribe to my blog, so you don’t miss any future posts.
Notes:
For this amount of cake batter, you can either use one 8-inch baking pan and then split the cake into 3 layers later, or you can bake it in two separate 8-inch pans at the same time – this will give you 4 cake layers.
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How to make Chocolate Sponge Cake
It’s one of the many ways to make chocolate cake that has fluffy and moist texture and taste great with any frosting you like.
Ingredients for the cake batter:
- 5 egg whites
- 5 egg yolks
- 35 g sugar ((for the egg whites))
- 120 g sugar ((for the egg yolks))
- 120 ml vegetable oil
- 100 ml warm water
- 150 g flour
- 45 g cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
Ingredients for the ganache:
- 325 g dark chocolate
- 300 ml heavy whipping cream
-
Start by sifting flour, cocoa powder, baking powder, baking soda and salt. Give it a quick whisk and set aside. In a mixing bowl combine the egg yolks and the big portion of sugar. Whisk it together until light and fluffy. Add vegetable oil, warm water and whisk again. Next, add all the dry ingredients and whisk until combined well.
-
In a stand mixer bowl combine the egg whites and a pinch of salt. Whip the eggs whites on low speed until foamy, then increase the speed to medium and gradually add the second portion of sugar. Make sure that the mixing bowl and the whisk attachment are very clean and there’s no residual oil or fat left behind to disturb or deflate the egg whites. Whisk the egg whites until stiff peaks form.
-
Next, add the beaten egg whites in a few batches to the chocolate mixture. Mix everything very gently, so the batter doesn’t lose volume. As soon as the cake batter become smooth stop the mixing.
Transfer the cake batter into two 8-inch springform pans covered with parchment paper and spread the cake batter evenly with a spatula. Bake at 350 F degrees for 25 minutes. Check the readiness of the cake with a skewer or a toothpick. After the cake is cooled down you can divide each cake into two layers.
If you want to make a three-layered cake, you can transfer the cake batter into one 8-inch baking pan and bake it at 350 F degrees for about 50 minutes. Check the readiness of the cake with a skewer or toothpick.
-
Let the cake cool in the baking pan for about 10 minute or so, then using a knife, slice between the cake and the baking pan and take the ring part off. Take off the bottom part of the springform and place the cake on the cooling rack. When the cake is warm to the touch, cover it with plastic wrap and refrigerate for a minimum of 2-4 hours or overnight.
-
Next, we need to make some chocolate ganache because it needs to chill for a few hours for stabilizing.
Microwave the heavy whipping cream until it’s almost boiling. Make sure to keep an eye on it so it doesn't bubble over in the microwave. Pour the hot heavy cream over the chocolate, let it sit for 2 minutes and start whisking slowly until the mixture is smooth and well combined. Cover the ganache with plastic wrap, lightly pressing the plastic against the surface. Refrigerate for 4-6 hours or overnight.
-
When the cake is chilled, you can easily divide it. If you used two 8-inch baking pans you can divide each cake into two layers. I use a cake leveler, but you can use any way that’s convenient for you. The texture of the cake inside is spongy and moist.
-
To whip the ganache, take it out of the fridge 20-30 minutes in advance. Take off the plastic wrap and whip it with a handheld mixer or a stand mixer until the ganache is fluffy and has lightened in color. Be careful not to over whip the ganache.
-
To assemble the cake, place the first cake layer on the cake board and put the adjustable baking ring on top. Then place the acetate film inside the ring and adjust the ring so that it fits tight around the cake.
I decided to additionally soak the cake layers using coffee with milk, but it’s an optional step. Next, spread a third of the chocolate ganache filling on top of the cake and repeat the steps with all the cake layers. Soak the top cake layer with coffee, cover the assembled cake with plastic wrap and refrigerate for 4-6 hours or overnight. During this time the cake will soak in all the flavor and settle a little.
-
When the cake has cooled down, take off the plastic wrap, the adjustable baking ring and acetate film. Our chocolate sponge cake with whipped chocolate ganache is ready for decorating.
For this amount of cake batter, you can either use one 8-inch baking pan and then split the cake into 3 layers later, or you can bake it in two separate 8-inch pans at the same time – this will give you 4 cake layers.
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Can I freeze this before slicing and decorating? I don’t have the time to make it a day or two before it is required and I’m worried it might dry out. I’m using it for your island cake recipe, and I need to dedicate the time to that part!
Thank you!
hi Sally, yes you can freeze the frosted cake.
First place the ganached cake in a cake box or a plastic cake holder and place in the fridge until the chocolate hardens. Remove from box and wrap in several layers of plastic wrap and then heavy duty aluminium foil. Place the cake in the freezer, if possible, away from smelly foods.
How is it twonlayer if you’re baking in 2 pans? I’m confused on how to do this I’m trying to bake that island cake
I’ve tried it and it was one of the best