My Amazingly Soft & Moist Chocolate Sponge Cake

"I have another recipe for chocolate cake on Zaar but this one has just become by new favourite. Unless I'm baking a really special chocolate cake for an event, I tend not to make cakes that call for chocolate as it is never in the cupboard when I come to bake! This chocolate cake is the result of years of playing around with recipes & I personally think it is fab. You get the same incredibly moist & soft sponge texture you find in a store bought cake but all the great taste of a homemade cake. In fact, I think that this cake is so rich it doesn't even need to be iced / frosted - of course, if you want a really indudgant treat, then go ahead & whack some on! I find that this cake freezes well for a couple of months & keeps well in an airtight container for around a week. I stated 1/3 cup cocoa in the recipe but if the cake if for adult chocaholics then you can always add more - I find that kids sometime find too much cocoa a bit bitter."
 
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photo by Shauna S. photo by Shauna S.
photo by Shauna S.
photo by Um Safia photo by Um Safia
Ready In:
50mins
Ingredients:
8
Serves:
8
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ingredients

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directions

  • Preheat your oven to 180c & grease a 10" round springform cake tin.
  • Warm the margarine up in the microwave for about 20-30 seconds, it needs to be extremely soft but not liquid.
  • In a fairly large bowl, beat the sugar & the warmed margarine together. Unlike a regular sponge, you don't need to do this for more than a couple of minutes - creaming to get it fluffy is not required here!
  • Next beat in the eggs, once they are fully incorporated add the baking powder & cocoa powder. Carefully mix them in then quickly beat the mix for a minute.
  • Mix in the flour, being sure to get it well mixed & break up any lumps that may be lurking.
  • Finally, mix in the water little by little.
  • Pour the cake batter into the tin, level off & place in the centre of the oven to bake for 40 minutes.
  • As soon as 40 minutes have passed, turn the oven off & leave the cake in there for 10-15 minutes before removing.
  • Leave the cake in it's tin for 10 mins then pop out & leave to cool on the serving plate.
  • Once the cake has cooled, give it a generous dusting of confectioners sugar.

Questions & Replies

  1. Could you use really melted chocolate instead of coco or would that make the cake to dense?
     
  2. How many ounces in 1/3 cocoa and 1/4cup of water please? Thank you Linda
     
  3. Margarine? Really? I can't remember the last time I cooked with margarine. It works better than butter for this recipe?
     
  4. how much is a cup
     
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Reviews

  1. Imade this for my 3 sons and husband and grandson, it is the best recpe i have ever had for chocolate sponge it didnt last 5 minuites it was so moist and chocolaty now they have me baking another one again today. thank you it is so easy to make .
     
  2. Made it yesterday and WOW!!! Compliments, I used passion juice in my buttercream. I've actually change to Orgasmic Soft & Moist Chocolate Cake
     
  3. AMAZING i made it for my brothers birthday and he said it was amazing
     
  4. I made the cake the other day and the cake was very moist and soft. The three things that I would like to change is the quantity of the baking powder, the amount of cocoa powder and the eggs. The first two because I felt that those left a hint of after taste. And the last is to add a couple more yolks to make the crumbs hold better. Other than that, the cake was really nice. It is still moist after 3 days.
     
  5. fantastic
     
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RECIPE SUBMITTED BY

ABOVE: My eldest, Talha with his 'Zaar Star! I'm 29 years old and have been cooking since I was old enough to wield a wooden spoon! My Mum is a fantastic cook and both my Grandmas were great cooks too. I've also had the pleasure of working in two commercial kitchens - one which I ran and the other I was second chef of. You can find me lurking in the NA*ME (North Africa / Middle East) Forum where I am a host: http://www.recipezaar.com/bb/viewforum.zsp?f=59 and also in the Cooking for Kids Forum where I am co-host: http://www.recipezaar.com/bb/viewforum.zsp?f=34 <style>body { background: url(http://i714.photobucket.com/albums/ww141/Um_Safia/seamless%20tiles/seamlesstile1.jpg);background-repeat: repeat; }</style> I am fortunate enough to have 2 children of my own now and enjoy cooking with my eldest who is almost 8 years old. My daughter is almost 3 & has now started joining me in the kitchen & 'helping'. She likes to stand on a chair next to me, give instructions & stir. We eat food from all over the world but my husband prefers it like 'mama used to make' or in his case ''like yemma makes it'' as he is Algerian! We are currently living in the UK after living in Algeria for a while. You will notice that I have posted quite a few Algerian classics. If I had the time and the money, I would spend all day every day trying new recipes! My husband has a 'recipe score' which is this: 1: "Add it to your recipe book - I loved it and wanna eat this again soon!" 2: "Interesting....I will enjoy eating this again." 3: "I cleared my plate but don't expect me to eat this again...ever." However, I rate 'Zaar recipes the by the 'Zaar standard, so don't worry. Oh and fyi, I have a problem being negative so will probably NEVER give a rating less that 4*!!! Other than cooking, I love anything arty-crafty and enjoy painting when I get the chance, which is rarely these days. 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