A moist chocolate sponge cake is a delightful dessert that’s perfect for chocolate lovers. It’s soft, tender, and rich in chocolate flavor. Here’s a recipe to make a moist chocolate sponge cake:
Ingredients:
For the Cake:
- 1 and 3/4 cups all-purpose flour
- 1 and 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
For the Chocolate Ganache (Optional):
- 1 cup heavy cream
- 8 ounces semi-sweet or dark chocolate, chopped
- 1 tablespoon butter (optional, for extra shine)
Instructions:
For the Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Sift Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another mixing bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.
- Mix Wet and Dry Ingredients: Gradually add the wet mixture to the dry mixture, stirring until just combined. Do not overmix; it’s okay if there are a few lumps.
- Add Boiling Water: Carefully add the boiling water to the batter and stir until it’s well combined. The batter will be thin, but that’s okay.
- Bake: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
For the Chocolate Ganache (Optional):
- Heat the Cream: In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not boil.
- Add Chocolate: Remove the cream from the heat and add the chopped chocolate. Let it sit for a minute to melt the chocolate, then stir until smooth. If desired, add the butter for extra shine and richness.
- Cool Slightly: Allow the ganache to cool slightly for about 10-15 minutes until it thickens to your desired consistency.
Assemble:
- Place one of the cooled chocolate sponge cake layers on a serving plate.
- Pour a portion of the chocolate ganache (if using) over the first cake layer and spread it evenly.
- Place the second cake layer on top and pour the remaining ganache over it, letting it drizzle down the sides of the cake.
- Allow the ganache to set for a few minutes before slicing and serving.
Enjoy your moist chocolate sponge cake! It’s perfect for birthdays, celebrations, or simply satisfying your chocolate cravings.
