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Chocolate sponge cake

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Chocolate sponge cake - Our basic recipe

The basic recipe for a moist chocolate sponge cake really should not be missing in any household. That's an unwritten law. But to make sure you really do have the perfect, delicious chocolate sponge cake in your kitchen, we are sharing our basic recipe with you. This moist chocolate sponge cake is quick to make, a sure-fire success and a real dream. We use it as the base for all our cake creations that require a chocolate sponge. So that you don't have to do any maths at home, we even share our wonderful size chart with you, which lists all the quantities from a 14 to a 28 cm cake. We hope you like this recipe and find the table helpful.

As always, you can download the recipe at the end of this post.

Most important key data

Quantity: 1 sponge cake 24 ø

Baking time: approx. 26 minutes

Baking temperature: 200 ºC fan oven

Level of difficulty: Easy

Shelf life: 1 week

Chocolate sponge cake

Granulated sugar200 g
Whole egg | beaten egg350 g
White flour145 g
Starch*30 g
Cocoa powder30 g

*You can decide for yourself whether to use wheat or maize starch.

You don't have a round mould, or the diameter you need is not listed? Then we recommend you use our cake converter . You can enter all your details there and it will convert it to the size you have specified.

Making the chocolate sponge cake

Preheat the oven to 200 ºC fan.

Beat the whole egg and sugar together in a bowl over a bain-marie using a whisk. The mixture will become lighter in colour and foamier. Then dip a finger into the egg mixture to check whether there are any sugar crystals left.

If you can no longer feel any sugar crystals, you can remove the bowl from the bain-marie and whisk the mixture with a hand mixer until it is really light and voluminous. The volume should almost double. This takes about 10 to 15 minutes, depending on the quantity.

Mix the starch, white flour and cocoa powder in a bowl and then sieve them into the egg foam in three parts. Sift the flour mixture into the egg mixture, fold in, sift again, fold in and fold in a third time. Fold in the flour with a rubber scraper until there are really no more lumps of flour to be seen. After this, however, you should stop mixing so that the dough does not become tough.

Prepare a baking tray with baking paper and place a cake ring on it. Pour the finished sponge mixture into your cake ring (this does not need to be greased) and bake the mixture at 200 ºC fan oven, depending on the size (for baking time, see table). As we are baking a 24 sponge cake here, it needs to be baked in the oven for approx. 26 minutes. As soon as you can gently press down the centre of the sponge cake after the specified baking time and it no longer "crackles", it is sufficiently baked.

Take the cake out of the oven, place another sheet of baking paper and baking tray on the surface and turn the whole thing 180 degrees. The top of the sponge cake should now be on the base. Leave the cake to cool completely at room temperature (preferably overnight). Thanks to the baking paper on both sides, the sponge cake will not dry out.

The next day, you can carefully remove the sponge cake from the ring using a cake ring knife or spatula. You can now process the sponge directly or wrap it well in cling film and freeze it. We recommend using a sponge cutter to cut the sponge cake. This allows you to divide the sponge into the number of layers you need. The fact that it has cooled overnight also makes it much easier to cut.

Storage & shelf life

The finished sponge cake can be wrapped in cling film and kept in the fridge for up to 1 week. However, you can also freeze it for up to 3 months. Just always make sure that it is well wrapped in cling film.

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Posted in: Sweet recipes, Cakes and pastries, Sweet basic recipes

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