Chocolate Sponge Cake

“This cake is delicious. It's not a dark chocolate cake, but it's amazingly moist n superb tasting . It is perfect for using as a base for black forest cakes and I use it extensively for trifle puddings too. Recipe courtesy”

Ingredients Nutrition

  • 1 14 cups flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 2 pinches salt
  • 1 cup sugar
  • 1 tablespoon vanilla essence
  • 12 cup milk
  • 12 cup oil
  • 2 eggs
  • frosting
  • 23 cup whipping cream
  • 260 g semisweet chocolate (40%-50% cocoa)


  1. mix flour, cocoa, baking powder, sugar and vanilla in a bowl.
  2. Add milk, oil and eggs.
  3. Mix everything until smooth at a slow speed with a mixer.
  4. Bake at 180°C for 35 to 45 minutes.
  5. Cool in pan for 10 minutes, then invert and cool on rack.
  6. For frosting heat cream in a saucepan don't let it boil add chopped chocolate mix until smooth let cool until it thickens (can be put in fridge).
  7. Use1/3 icing between the layers 1/3 frosting on top and rest around the cake .
  8. Refrigerate the cake to harden the frosting but serve it at room temperature.

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