Hello, my dear friends and comrades! You often ask me about chocolate sponge cake and ask me to advise which one is best for a particular cake.

I did a little marketing research on the Internet and found out that there are not so many good recipes for chocolate sponge cake.

With this in mind, I decided to collect for you in this article three of my most successful chocolate biscuits, which differ not only in taste and color, but also in texture, and, of course, in the method of preparation.

I can’t even say which of these biscuits I like better. They are so different that you should try them ALL, #yashchiu :)

Sponge cake No. 1. With chocolate.

Many of you are already familiar with this recipe. This sponge cake is the oldest and most battered chocolate sponge cake. I often recommend it to you. I baked it myself again just 2 days ago. It is so rich in itself that it does not require, unlike vanilla, a lot of “additional materials”. So, for the last cake, I simply soaked it in syrup and layered it with mascarpone cream. It turned out simply brilliant.

Now his recipe will be here.

We will need:

dark chocolate, 55-60% – 140 gr.
butter – 75 gr.
eggs – 6 pcs.
sugar – 180 gr.
flour – 100 gr.
starch – 50 gr.
baking powder – 16 gr.

Preparation:

Biscuit No. 2. In boiling water

Thanks to the addition of coffee, this type of chocolate sponge cake turns out to be very rich in taste and color, but at the same time incredibly delicate.

Ingredients:

cocoa powder - 85 gr.
flour - 200 gr.
sugar - 225 gr.
soft brown sugar - 200 gr.
baking powder - 1 ½ tsp.
soda - 1 ½ tsp.
salt - ¾ tsp.
eggs, large - 2 pcs.
kefir - 235 ml
sunflower oil – 120 ml
vanilla extract - 2 tsp.
boiling water - 235 ml
instant coffee - 1 tsp.

Preparation:

Preheat the oven to 180ºC. Grease a mold with a diameter of 23-24 cm, cover the bottom with parchment and grease again with oil.
Place all dry ingredients (except coffee) in a mixer bowl: cocoa, flour, sugar, baking powder, baking soda and salt. Mix on low speed mixer for 2 minutes.
Pour boiling water over instant coffee and stir until dissolved.
Then add all the remaining liquid ingredients (along with hot coffee), and stir for another 3 minutes until a homogeneous mass is formed.
Pour the batter into the pan and bake for 60 minutes or until a skewer comes out dry.
Cool the finished biscuit in the pan for 5 minutes, then turn it out onto a wire rack, remove the paper and leave until completely cool.
After the biscuit has cooled, cut off the dried top.

Classic sponge cake with cocoa

In conclusion, you can watch my latest video on making chocolate sponge dough:

Good luck, love and patience.

How to prepare a delicious chocolate sponge cake so that the cake based on it turns out not only the most chocolatey, but also airy and well soaked? All those who love chocolate will support my opinion that the most delicious cake is chocolate. And even though it contains a lot of calories, and it is not harmless for the figure, this pleasure cannot be compared with any fruit salad or diet bread!

We usually prepare even the most delicious chocolate cake on special occasions. And if so, then it’s not so difficult to tinker a little. The result is worth it, because the delicate chocolate sponge cake differs from any other cake layer in the most favorable way. If usually the taste of a cake is created mainly by cream, filling or impregnation, then in the case of a chocolate sponge cake, the chocolate cake gets most of its mind-blowing taste thanks to it.

How to make a chocolate sponge cake: theory and subtleties

Of all the bases for cakes and pastries, sponge cake has the fluffiest structure. The natural leavening agent in biscuit dough is egg whites, the freshness and temperature of which determine how fluffy the biscuit turns out. The main components of a biscuit are eggs, sugar, flour, and often starch, butter, and cocoa. For chocolate sponge cake, cocoa is often used to taste, but usually it is 1 part cocoa and 2 parts flour. In one of the sources I found the following recommendation: take cocoa in a mass of 10% of the mass of eggs. Some recipes may also use dark chocolate.

How to get a fluffy chocolate sponge cake: preparing the dough

The splendor of a sponge cake depends on many factors, and if you try to take everything into account, the result will not disappoint you.
Eggs should be at room temperature. This will help the sugar dissolve faster.
It is better to beat the eggs with sugar for a long time (about 30 minutes) so that the mass increases in volume by 2-3 times. First beat at low speed, gradually increasing it. Beating time will not be a problem if you have a planetary mixer.
Flour and cocoa for the biscuit must be pre-mixed, sifted and mixed into the egg mass quickly (about 15 seconds), since some of the air bubbles in the dough are destroyed when the dry ingredients are mixed.
You should avoid mechanical impacts on the finished dough: carefully pour it into molds and immediately send it to the oven.

How to bake a biscuit?

The finished dough should not be left to stand for more than an hour. Don't be distracted by anything until your biscuits are in the oven. It is when baking that we make the most mistakes that spoil the result.

Prepare the molds in advance: line the bottom with parchment paper, grease the sides with butter.
Fill the molds no more than 3/4 full so that the risen sponge cake does not “run away” during baking.

Advice: Before baking, smooth the surface of the dough with a knife or spatula, pushing the dough towards the sides of the pan. This will help prevent the cake from puffing up in the middle.

Place the molds with the dough only in a well-heated oven (180-200 degrees).
Do not touch the pans with dough for at least the first 10 minutes from the start of baking.

When is the sponge cake ready to assemble the cake?

Before soaking the biscuit, it must be allowed to “ripen”. This process occurs 8 hours after baking. The finished biscuit is cooled as follows:

It is not immediately removed from the oven - it is turned off and left for 5 minutes, and then opened slightly and the temperature is allowed to gradually drop over another 5 minutes.
The biscuit is removed from the oven and allowed to cool directly in the pan for about 30 minutes.
The cooled biscuit is separated from the side of the mold using a knife.

Advice: It is better not to remove the paper from the biscuit while it is ripening - this will prevent it from drying out too much.

During ripening, the structure of the biscuit will become stronger. If you are in too much of a hurry and skip this step, your still too fresh sponge cake will wrinkle and crumble when cutting, and the soaking will simply make it soggy.

Impregnation for chocolate biscuit

Once your airy chocolate sponge cake is ready to assemble the cake, it needs to be soaked. By itself, it may seem a little dry to you, but with proper impregnation, the biscuit will get a new taste. The simplest impregnation option is syrup with cognac or dessert wine:

To get 500 g of impregnation, take 250 g of sugar and water, 25 g of cognac or strong dessert wine and a drop of essence to taste - rum, almond or vanilla.
Boil sugar with water and cool to room temperature, and then add cognac or wine, as well as essence.

This recipe for sponge cake impregnation can be taken as a basis, adding liqueurs and fresh juices to it if desired. You can also use strong, sweet natural coffee as impregnation. Just do not forget that such impregnation will have a rather strong taste that can drown out other tastes and odors.

Moist chocolate cake

The wonderful pastry chef Alina Akhmadieva shared this wonderful recipe for chocolate sponge cake at her webinar. Thanks to her for this great recipe! The sponge cake really turned out very tasty, and, most importantly, it was very suitable for the cake. It is strong, but at the same time quite light.

All dry ingredients except baking soda and vanillin must be mixed in a large bowl: flour, sugar, cocoa, baking powder, salt.
Pour kefir into a separate container, add soda to it, stir and leave for a couple of minutes. The acid in kefir will react with soda and you will get a fluffy mass.
Mix kefir at low speed, add eggs one at a time, then hot water, oil and vanillin.
Add dry ingredients in portions, pour into prepared pans and bake the cakes at 180 degrees.

Chocolate sponge cake for Prague cake

Mix flour and cocoa in a separate bowl and sift well.
Divide the eggs into whites and yolks. Beat the whites into a strong foam, adding half the sugar.
Grind the yolks into a fluffy mass with the second half of the sugar, add soft butter and carefully mix 1/3 of the whipped whites with a spatula.
Add the flour mixture to the dough in portions and fold in the remaining whites.
Bake at 180 degrees for 40 to 50 minutes.

Fluffy chocolate sponge cake for Black Forest cake

Mix flour, starch and baking powder in a separate bowl and sift. Melt the chocolate.
Separate the eggs into whites and yolks. Beat the yolks with hot water, sugar and vanilla sugar until thick foam, add melted chocolate.
Beat the whites until stiff and add 1/3 to the chocolate mixture.
Add a mixture of flour and starch to the dough in portions, and then the remaining whites.
Bake the biscuit in an oven preheated to 200 degrees for 35-40 minutes.

Sponge cake recipes

Recipes for making cakes at home with photos

50 minutes

280 kcal

5/5 (3)

Chocolate sponge cake with a delicate layer of airy buttercream is always a welcome treat for those gathered at the festive table. I remember that as a child I simply dreamed of a piece of this, but my grandmother baked it only for the New Year, since the ingredients used were considered scarce then. Today, in every refrigerator you can find everything you need.

Despite this, few beginners in cooking take on making such a cake, because it is considered to be quite complicated. But in vain! Today I will present you a simple family recipe for chocolate sponge cake: you will learn in detail how to make the perfect dough for a delicious cake, as well as a delicious cream that holds its shape perfectly.

Kitchen tools

In order to speed up the preparation of the cake and get an excellent result, it is very important to prepare in advance the kitchen utensils and utensils that you will need during the process:

a round cake pan (preferably with a non-stick coating) with a diameter of 23 cm;
three or four spacious bowls with a volume of 300 ml;
small saucepan;
medium sieve;

several teaspoons and tablespoons;
cotton towels;
metal whisk;
long knife;
cutting board.

In addition, you will definitely need a mixer or food processor with a special attachment to quickly mix the dough and cream components.

Ingredients

Biscuit

Cream

Impregnation

How to choose the right ingredients

Beginners may find the following information helpful regarding choosing the right ingredients for chocolate sponge cake.

Be sure to buy cream with a fat content of at least 35%, otherwise the cream may not thicken and leak while the cake is proofing.
You can use boiled condensed milk, but it is better to prepare it yourself by boiling the can in boiling water for about an hour.
Chocolate can be either bitter or milky - it all depends on your personal preferences. At the same time, do not take chocolate with extraneous fillings: nuts, raisins or dried apricots.
Instead of rum, you can choose another alcohol: liqueur or cognac. However, do not use vodka or beer under any circumstances: these products will give the cakes an unpleasant taste.

Cooking sequence

Biscuit

Impregnation

Cream

Assembling the cake

How to decorate a sponge cake

This treat is wonderful primarily because you can decorate it after proofing, before serving. For those who don’t want to bother too much with decorations, I offer my recipe for an excellent glaze.

Ingredients

250 g chocolate;
250 ml cream.

Preparation

Chocolate sponge cake: recipe video

The video below shows the complete process of making a delicious and beautiful cake with buttercream.

How can you diversify a standard recipe?

If you wish, you can add some additional components to the dough and cream to improve the taste and aroma of the finished cake.

It is possible to add lemon essence or juice to the biscuit - this will appeal to those who cannot tolerate vanillin and its taste.
The dough can be varied with ground nuts, such as walnuts or almonds. However, try to sear them in a frying pan before chopping.
It is absolutely not necessary to stop at this particular type of filler; you can always use any other.
What else can you soak a sponge cake to make it juicy? In addition to sugar impregnation, you can use sweet syrups (cherry, raspberry), as well as regular coffee without sugar.

Gently fold the flour into the dough using a spatula. Under no circumstances use a mixer for this purpose: the dough will settle too much and the cake will turn out less fluffy.
For those who cannot devote enough time to making treats, here is a quick and simple recipe.
The cream should be very cold, only take it out of the refrigerator when you are going to use it.
Many people ask the question: how to bake sponge cake layers so that they do not burn in a particular oven? You can easily check the readiness of the cake with a wooden skewer or toothpick: pierce the baked dough with it and immediately pull it out. If the stick remains dry, then the dough is baked and the biscuit can be removed from the oven.
Experiment in the kitchen more often - this is the only way you can gain the culinary experience necessary for making complex cakes. For example, take on this inimitably delicious recipe, suitable even for beginners. In addition, bake the most beautiful one, which is ideal for a children's party.

Chocolate sponge cake is an excellent treat that is loved by both adults and children. Maybe one of the readers knows how to improve the proposed recipe for the treat, or constantly uses other components to prepare it? Share your finds in the comments, let's discuss sponge cake inside and out! Bon appetit to everyone and always successful experiments in the culinary field!

Today I have selected 4 of the best recipes for making fluffy, tall, soft and fragrant homemade sponge cakes - classic (vanilla), poppy seed, chocolate and a very beautiful sponge cake - “red velvet” (in the photo below there is just a cake with such a sponge cake).

Tell me, dear reader, how do you feel about biscuits? Fine? How do they get along with you? If there is mutual love and agreement in your kitchen with this fastidious type of pastry, I can only be happy for you!

I didn’t have a good relationship with him from the very beginning... Sometimes there were successful attempts, but they were so rare that they are not worth mentioning... More often than not, instead of a tall, fluffy classic sponge cake, I ended up with something obscure and unconvincing... Of course, any failure can be generously soaked in delicious cream, decorated better, and the cake will be joyfully destroyed by hungry guests and family simply because a homemade cake is ALWAYS tastier than a store-bought one. Maybe no one will even notice your mistakes, but a residue will remain...

But sponge cake is the basis for delicious cakes and pastries, so how can you prepare them poorly?

Popular mistakes made by beginners when making homemade classic sponge cake.

Having sifted through a dozen recipes and videos from experienced housewives whose fluffy biscuits turn out “just right,” I made several important conclusions about how to prepare a biscuit without mistakes. I will be happy to share with you!

So, the errors:

We cook from products of different temperatures - it turns out that it is important to “balance the temperature” of all the products that will be used
We don’t follow the recipe - we take fewer eggs or add more flour, we take products “by eye” rather than weighing them...
My typical mistake, as it turns out, is that I never sift the flour! It turns out that this is very important for obtaining a fluffy sponge cake - it is better to sift the flour not just once, but several times, this way we saturate it with oxygen.
Beating eggs together is a mistake, although I have seen such recipes. Still, according to the classics, you need to separate the whites from the yolks and beat them separately, with a clean whisk, without mixing
The baking pan is not prepared. I always prepare a frying pan as it should be - grease the bottom and sides with oil, sprinkle with a little flour, or line with parchment for baking, so this mistake is not about me...
Oven temperature: error if you place the biscuit in an unheated oven. And it’s a mistake if you open the oven door before 20 minutes have passed from the start of baking - the dough may settle and not rise again!

With that said, we’ll move on to our wonderful biscuits.

Classic sponge cake with vanilla

Let's start, of course, with the classics. Anyone who wants to can prepare a fluffy, soft and fragrant classic sponge cake from 4 eggs - it is important to do everything according to the recipe, following the sequence of steps and measuring the components for the sponge dough strictly according to the recipe.

Flour 120 gr.
Sugar 175 gr.
Egg 4 pcs.
Vanillin 1 sachet

First of all, let's separate the yolks from the whites, I hope you know how to carry out this simple procedure. Break the egg with one blow so that the shell cracks almost to the middle. Over a bowl, carefully break the two halves and drain the white, transferring the yolk from one half of the shell to the other. You can simply pour the whole egg (the whole one, make sure the yolk doesn’t spread!) into a bowl and carefully use a large spoon to pick it up and put it in another bowl.
It is believed that the yolk should under no circumstances fall into the white bowl, even in small quantities, otherwise, they say, the whites will not whip into a strong foam... I don’t know for sure whether this is true, but I always try to break the eggs over a separate bowl, and not over the common one, so that if something happens, you don’t spoil all the whites at once...
As already mentioned, the flour must be sifted without fail, and even several times. This will give our sponge cake additional fluffiness.
We begin to beat the whites in a bowl at medium speed, gradually adding sugar in small portions. The whites are also whipped by hand, it just takes longer. And one more thing - it is advisable to use fresh eggs, not old ones - they beat better.
We stop beating when a thick foam appears, so thick that if we turn the bowl upside down, our protein mass will not fall out anywhere, but will remain in the bowl! They also say “beat until stiff peaks form.” These, you need to understand, are frozen cones that form on the beater, if you take it out of the bowl - our protein foam will still stand like a stake on this very beater. You can even bake meringues from such good foam!
Now preheat the oven - approximately 180-190 degrees.
Add 4 yolks to the whites and sugar, already beaten to the desired consistency, one at a time, continuing to beat.
Now let's remove the whisk (or mixer) and arm ourselves with a spatula - with it we will carefully and gently mix our mass, slowly adding flour and vanillin to it. Even in the photo you can see how airy our dough turned out! This means that the sponge cake will be fluffy and tall, the main thing is not to mess it up when baking.
Grease the pan and sprinkle with flour if required for this pan. Its sides should be high - the sponge cake will increase in height! If it is not high, cook from 2 parts on two different forms, but at the same time. Since this type of dough must be baked immediately after preparation, so that it does not settle.
Place in the oven for 25-30 minutes at 185 degrees.
Leave the hot biscuit in the mold until it cools completely. If necessary, cut the sides a little with a sharp knife so that the biscuit is better separated from the walls.
We did not use any leavening agents for the dough, and the dough rose almost 5 cm - an excellent result! The cake of this height can even be cut into 3 parts, and not into two, as usual.
But first it needs to be allowed to settle. Wrap it in film and put it in the refrigerator for at least 12 hours.

Such a properly brewed biscuit will be easy to cut, with almost no meringue crumbs. This is what it looks like when cut. Wonderful result, right?

A very impressive and beautiful sponge cake - “Red Velvet”

For this unusual cake we will have to use food coloring. I don’t really like this kind of additive, but I really liked the appearance of this biscuit - I’ve never seen anything like it! In my circle, no one has eaten such a cake either, so those who like to surprise and like to treat themselves to something original can definitely use this recipe. Moreover, I will show you everything step by step, with photos, as it should be :)

What products are needed:

110 gr. butter
110 gr. corn oil (you can use other oil, as long as it’s odorless)
340 gr. flour
10 gr. cocoa
350 gr. Sahara
2 eggs (100 gr.)
230 gr. milk or kefir
7 gr. baking powder
Red food coloring - select the amount according to color, if the coloring is in the form of a gel - then no more than 10 grams.

This type of sponge cake not only has a bright, unusual bright color (and looks very impressive in any cakes), but also a bright, pleasant taste.

Step-by-step work plan:

Cut butter at room temperature into pieces and start mixing with powdered sugar. We also add another type of oil here - refined vegetable oil (so that there is no smell), or corn oil.
2. Beat until fluffy. Due to the addition of vegetable oil, the mass turns out to be a little liquid, but still the butter will give the necessary fluffiness. We begin to add the eggs (beat them with a fork first) - pour them into the bowl in a thin stream, continuing to beat.
3. Now mix all the dry ingredients and sift them through a sieve. Flour, baking powder and alkalized cocoa powder. This type of cocoa powder has a rich chocolate flavor. But if you have a different type of cocoa powder, simply increase its volume by 10-15 grams, and flour, on the contrary, reduce the same amount.
4. Now is the time to put the oven on preheating - 150 degrees.
5. Now, continuing to beat the main mass, add milk and the dry mixture with flour alternately. At the same stage, add the dye - if it is dry, you can dilute it in milk, or you can add it to the dry mixture.
6. In the photo, a dye in the form of a gel has been added. It also needs to be added “by eye”, adding in parts and monitoring the color of the dough, but not more than 10 grams of gel.
7. The color should be approximately this rich. The only thing, keep in mind that when baked in the oven, the color will become less saturated than in raw dough.
8. It is better not to bake this amount of dough in one form - it may not bake well due to the characteristics of the dough. It is best to distribute the entire volume into 3 molds (diameter 21 cm). But keep in mind that you will have to bake them at the same time so that the dough does not fall off. If it doesn’t work out this way, for example, you only have one mold, then it’s better to knead each portion of the dough again before baking.
9. Set to bake for about 30-35 minutes at 150 degrees. You can easily check the readiness of the biscuit with a dry wooden stick (or match) - if we pierce

10. We have 3 fluffy cakes - cut each one in half and get 6 cakes. We will use one of them for topping, so we will break it into pieces and send it to dry additionally in the oven at 110 degrees for an hour.

11. Any butter cream goes well with this sponge cake. This beauty can be made -

Lush and fragrant sponge cake with poppy seeds

Poppyseed sponge cake has many cooking options. Sometimes it can turn out a little “heavy”... But this recipe for sponge cake with poppy seeds is chosen in such a way that its structure is very delicate and soft, at the same time, it is quite rich in poppy seeds, which always gives the dough a unique taste and aroma. This is why he is so loved by many.

I also adore poppy seeds, since childhood, when my mother prepared a gorgeous poppy seed roll for the holidays. And by the way, we grew poppy seeds ourselves in the garden back then, and they were very large and incredibly tasty in any baked goods!

But I digress, let's continue. For this poppy seed sponge cake recipe we will need the following

products:

90 gr. flour
50 gr. dry poppy
120 gr. Sahara
4 eggs (200 gr.)
20 gr. milk
2 gr. baking powder
20 gr. corn oil
30 gr. corn starch

First, grind the poppy seeds in a blender so that they fully reveal their aroma and taste in baking. Many people advise rinsing the poppy seeds well in cold water and drying them completely before adding them to the biscuit dough (if the poppy seeds are wet, the biscuit may not rise). But I usually remember these recommendations when I’m already “in the process” and therefore almost always just take a poppy from the bag.
Sift the flour several times through a sieve and mix with crushed poppy seeds.
Don't forget to turn on the oven to preheat at 160 degrees
The eggs should be at room temperature - this makes them easier to beat. Start beating at medium speed and add another pinch of salt.
Continuing to beat, add sugar in small portions. When half the sugar has already been added, increase the whipping speed and add the remaining sugar in one portion. Beat until our egg mass becomes fluffy and almost triples in volume.
Add a mixture of flour and poppy seeds to the tightly beaten egg mass in two or three additions. But we stir everything very carefully, with a spatula, in manual mode, so as not to disturb the splendor and airiness of the mass and, ultimately, get airy dough and a fluffy sponge cake.
Mix the milk with vegetable oil and add to the dough. Also carefully mix with a spatula from bottom to top.
Transfer the dough to a tall pan and level the surface. You can additionally twist the mold slightly so that it fills more densely and evenly.

Bake for 35-40 minutes at 160 degrees. Check the readiness with a wooden skewer - if it’s dry, the biscuit is ready. Turn the form over and leave it to cool as is. Look what a beautiful, tall and soft sponge cake we have made. The height of this cake is 6.5 cm. If you do not coat it right away, you need to wrap the sponge cake in film and put it in the refrigerator.

Chocolate sponge cake with natural chocolate

The sponge cake according to this recipe turns out to be “very chocolatey” and fantastically delicious! To be honest, it was a surprise to me that you can add not ordinary cocoa powder to the dough for chocolate cake, but real chocolate from a melted chocolate bar. Apparently, this explains such a distinct taste of chocolate. Probably, for everyone’s favorite legendary Prague cake, just such a sponge cake will give the best result.

For the chocolate sponge cake, take:

100 gr. flour
100 gr. butter
100 gr. Sahara
4 eggs
100 gr. chocolate (preferably dark, high cocoa content)
20 gr. vanilla sugar
10 gr. baking powder

Step-by-step recipe for chocolate sponge cake

First of all, let's put the oven on preheat - 180 degrees.

2. Sift the flour together with baking powder.

3. Mix butter at room temperature with vanilla sugar until smooth.

4. Separate the yolks from the whites.

5. Break the chocolate bar into pieces and place in a container over boiling water - in a water bath. Then cool the chocolate to about 28 degrees (when the mass is still liquid) and add to the butter. Knead.

6. Add the yolks one at a time to the chocolate mixture, constantly stirring thoroughly.

7. Beat the whites until they form stiff peaks, into a thick, dense foam.

8. Combine the flour and chocolate mass in several stages, mixing thoroughly each time.

9. Add the protein mixture in parts, constantly stirring the dough. The dough turns out airy.

10. Immediately place in the prepared pan and level. For some reason, I often come across questions (or rather, requests) “how to make a tall chocolate sponge cake with a diameter of 28 cm so that it is not flat.” 28 cm is a very large diameter of the mold, you need to take a lot of eggs and other ingredients for such a dough and there is a high probability that the dough will not rise... There are two options here. The first is to make 2 or 4 low cakes, each time making a new batch of dough just before baking (since sponge dough containing a lot of liquid can release sediment into the bottom layer and therefore will not bake well in a large volume). The second option is to bake single-layer rectangular sponge cakes on a sheet (4 pieces), and then cut them with a knife-cutter into a shape with a diameter of 28 cm. From them you can already assemble a tall chocolate cake of large diameter.

11. Place in the oven for 30 minutes at 180 degrees.

12. Here we have such a chocolate “handsome biscuit”!

And how fragrant it is, it smells magically of chocolate, this is probably the smell that reigns in Willy Wonka’s chocolate factory :)

If you love chocolate cakes, you are in the right place at the right time. Now we will tell you how to prepare the base for your favorite dessert. There are many chocolate biscuit recipes waiting for you. You can choose your favorite one to make the cake of your dreams.

The recipes are very similar, but still they are different in complexity and final result. Some are moister, some are fluffier, and some are more chocolatey. To figure out which recipe is your favorite, you'll have to try each one.

General cooking principles

The key ingredient in biscuits has always been and will be eggs. The splendor depends on them. Therefore, it is important that they are fresh. It is important to whip up a dense foam from fresh eggs. If you don't beat the whites and yolks well, you'll end up with a pie, but not a cake. To beat easily, you can add a little salt or lemon juice.

The second important point of our recipes is chocolate. In our case, this is ground cocoa. If you want a more chocolatey, rich, deep flavor, choose chocolate over cocoa.

Classic chocolate sponge cake

Cooking time

calorie content per 100 grams

Classics are always in fashion, everyone knows that. Today this is a chocolate sponge cake that really wants to be on your table and be complemented with some delicious cream to your liking.

How to cook:

Tip: if the whites are not whipping well, you can add a pinch of salt to them.

Egg-based chocolate sponge cake

Eggs are always very important in a sponge cake. If they weren't there, you'd have to use baking powder or baking soda to raise the dough. But we still decided to knead the dough for a chocolate sponge cake with eggs, so as not to spoil the taste.

How long is it - 1 hour and 10 minutes.

What is the calorie content - 310 calories.

How to cook:

Divide the eggs into different bowls as usual.
Place the container with the whites in the refrigerator so they will whip up better.
Add half the sugar to the yolks, turn on the mixer and start beating the mixture.
Beat until creamy in color and texture. It should be very fluffy, light and tender.
At this stage, the oven can already be turned on at two hundred degrees Celsius.
Take out a bowl of whites, beat them into a fluffy, standing foam.
When the whites are almost whipped, add the second half of the sugar and beat until all the crystals are dissolved.
Mix the whites into the yolks in several stages.
Each time, knead until the texture is homogeneous, carefully lifting the mixture with a spatula.
Next, stir in the flour, passing it in parts through a sieve.
After this, add cocoa in the same way.
Grease the cake pan, pour out the dough and bake it for about forty minutes at 170 degrees until the toothpick is dry.

Tip: If you're unsure about your pan, cover it with parchment paper.

Baking recipe in a slow cooker

If you have a slow cooker in your kitchen, consider yourself a winner. You just need to knead the dough for a chocolate sponge cake, and your assistant will do the rest. Isn't it wonderful?

How long is it - 1 hour and 25 minutes.

What is the calorie content - 291 calories.

How to cook:

Break fresh eggs into a deep bowl.
Pour in the sugar and begin beating the mixture until it forms a thick, but at the same time light foam.
In a nearby bowl, mix cocoa, vanilla and flour.
Visually divide the dry mixture into several parts and add it to the eggs.
It is advisable to use a sieve.
Each time the mass must be brought to a homogeneous consistency using a spatula.
Grease the multicooker bowl with oil and pour the dough into it.
Distribute it and turn on the baking mode for one hour and five minutes.

Tip: If desired, the eggs can be beaten separately. Many people believe that this is how the biscuit can become even more magnificent.

Baking with coffee

A very unusual biscuit with chocolate and coffee. Its aroma will drive you crazy even in its raw form, but what about the finished cake? Neighbors will gather at your door without an invitation, rest assured!

How long is it - 1 hour and 50 minutes.

What is the calorie content - 288 calories.

How to cook:

Pour water into a saucepan, place it on the stove, turn on the heat.
Bring to a boil and then remove from heat to cool slightly. In this case, the water must remain hot.
Dissolve cocoa and coffee in it, stir and let cool.
Mix sugar (180 grams) with salt, baking powder and soda.
Place the yolks in a bowl, beat them until creamy and increased in volume.
Add butter and cooled chocolate-coffee base, stir until smooth.
Add prepared dry ingredients to the resulting mass.
Mix everything thoroughly with a spatula or whisk.
Pour the whites into a deep bowl, add the remaining sugar.
Beat them with a mixer or whisk into a light, airy foam.
Visually divide the whites into four parts.
Mix them into the chocolate mixture one part at a time, until smooth each time.
Pour the finished dough into the mold and spread it out with a spatula.
Bake for 55-60 minutes at 160 degrees Celsius.

Tip: vegetable oil in this recipe can be replaced with butter.

Baking with dark chocolate

Everyone who makes a cake dreams of the most fluffy and light sponge cake. So, this sponge cake will also be as chocolatey as possible, because we added dark chocolate!

How long is it - 1 hour and 40 minutes.

What is the calorie content - 248 calories.

How to cook:

Pour flour, starch, and baking powder into a bowl.
Break the chocolate into cubes and melt. It will be better, of course, if you have chocolate drops rather than a bar.
To melt, you can prepare a water bath, or you can place a bowl of chocolate in the microwave for two minutes.
Divide the eggs into two bowls into whites and yolks.
Pour water into a saucepan, place on the stove and turn on the heat.
As soon as it boils, remove from heat and stir in regular and vanilla sugar.
Add slightly cooled sweet water to the yolks.
Beat them into a fluffy foam using a mixer or whisk.
Pour in the chocolate and bring the mixture until smooth, stirring gently with a spatula.
Cool the whites a little by putting them and the container in the refrigerator for about fifteen minutes.
Then take it out and beat it into a fluffy, airy foam.
Add a third of the mixture to the chocolate and combine with a spatula.
Next, add the bulk ingredients prepared at the beginning (flour, baking powder and starch).
You need to add it in parts and preferably using a sieve.
After each time, it is important to mix the ingredients thoroughly.
When all the flour has been added, stir in the remaining whites.
Mix well and the dough can be poured into the mold.
Distribute and place in the oven, heated to 200 degrees for 35-40 minutes.

Tip: You can use milk instead of water. It will be even tastier this way.

Easy cake sponge recipe

The simplest, classic chocolate sponge cake recipe. Suitable for both cake and pie. It can be served in all its glory to guests or cut into family for tea.

How long is it - 1 hour and 20 minutes.

What is the calorie content - 346 calories.

How to cook:

First you need to mix cocoa with flour and pass the mixture through a sieve.
Break the eggs into a bowl, add the yolks to them.
Add sugar and mix thoroughly.
Turn on the mixer or electric whisk, beat the eggs with sugar into a fluffy, yet light and airy foam.
Mix in the flour and cocoa in three stages, kneading the dough with a spatula each time.
Place the butter in a saucepan, put it on the stove and turn on low heat.
Bring until completely dissolved, cool slightly.
Take some biscuit dough, mix it with butter and return to the base.
Pour the finished dough into the mold and bake at 190 degrees for 30-35 minutes.

Tip: You can use vanillin instead of vanilla sugar.

Filling - preparing the best cream for sponge cake

Chocolate cream drives everyone crazy who tries it for the first time. If you haven't tried it yet, get started soon. If you have tried it, most likely you already have a bowl with half the ingredients in your hands.

How much time - 20 minutes + cooling.

What is the calorie content - 548 calories.

How to cook:

Place the egg yolks in a saucepan and add cold water.
Beat the ingredients a little (!) with a whisk.
Pour in condensed milk and place on the stove, turn on the heat.
Stirring, cook the mixture until it becomes thick.
At this stage, add cocoa and mix thoroughly.
Stir in the butter, bringing the cream until smooth.
Cool and use as intended.

Tip: to make the butter spread faster, you can cut it into cubes.

When the biscuit is already in the oven, you should not open it for the next 30-35 minutes. If you open it, there is a high chance that it will fall due to the sudden temperature change. Unfortunately, once the dough falls, it can no longer be raised.

The finished product must be removed from the oven and cooled at room temperature. After this, you can remove it from the mold. Next, let it cool completely (!) and only then cut it to fill with cream or filling.

The chocolate sponge cake recipe is something that every housewife should keep. In a notebook, blog, notebook – it doesn’t matter. With this recipe you will always be a winner. It is very tasty, incredibly aromatic and moderately sweet!