Chocolate sponge dough for cake. Simple chocolate sponge cake

What I love about this sponge cake is its texture, rich chocolate flavor (it is the “moistness” of the sponge cake that enhances and emphasizes this) and, you guessed it, ease of preparation. It is simply impossible to get confused in this recipe. And if you follow all my recommendations, you will get a delicious sponge cake that can both serve as the basis for any cake and become a separate dish(pie, cupcake, you can also safely bake muffins/cupcakes using this recipe).

In short, preparing this chocolate biscuit couldn’t be easier! And a minimum of ingredients is what you need when suddenly in the evening you find out (read: remember:) that tomorrow you need to treat your colleagues or friends to a cake. I assure you that everyone will be satisfied!

Chocolate sponge cake made easy: step-by-step recipe

Ingredients (for 18-20 cm mold):

flour premium– 150 g;
sugar – 200 g;
vanilla extract/vanillin - to taste;
cocoa powder (unsweetened) – 3-4 tbsp;
baking powder – 1 tsp;
soda* – ½ tsp;
1 egg;
milk – 100 ml;
boiling water – 100 ml;
vegetable oil (odorless) – 50 ml;
salt - a pinch.

* - and I’ll say right away: do not replace soda with baking powder in the recipe and vice versa! Be sure to use both ingredients, because... They work differently in the test. There is no need to extinguish the soda with anything, this is the “grandmother’s” method (combining in a spoon, soda and acid enter into chemical reaction, and all the carbon dioxide evaporates before it even gets into the dough. And this reaction and the gas bubbles released as a result are exactly what we need in the dough, during the baking process. This is why the sponge cake turns out fluffy, tall and porous).

Preparation:

Sift all dry ingredients into a bowl, adding sugar last. Mix with a whisk.
Separately, beat milk, egg and vegetable oil with a mixer. Add the resulting mixture to the dry ingredients. Mix well (you can use a mixer).
Put the kettle on - we need very hot water (almost boiling water). Measure 100 ml and pour into the dough. Mix thoroughly (just so that there are no lumps, but you shouldn’t beat for too long either) and pour into the mold.
Yes, it is best to line the bottom of the pan with parchment.
You need to bake the chocolate sponge cake for 30-45 minutes (depending on the oven), but be sure to check the readiness with a skewer (it should be dry).

Well, do you agree that making this chocolate biscuit is as easy as shelling pears? :)

You can see other recipes for cakes and biscuits.

Chocolate sponge cake couldn't be easier: NB!

I would also like to draw your attention to some important points.

This sponge cake rises very well in the oven and often rises like a “dome” (it may even crack). This depends on many factors: shape, heat distribution in your oven, reaction of ingredients, etc. Don't be upset if this happens. If the “dome” is small, then simply turn the sponge cake removed from the mold onto a wire rack (upside down). After lying there for a while, it will almost level off and leave. Or simply cut off the top with a saw knife (I often use cut sponge cakes for portioned desserts - the same “cakes” only in bowls, crumbling the sponge cake into layers of cream).

Ready-made sponge cake It turns out quite lush and tall. Sometimes I even cut it into 2 parts (the result is 2 cakes, each 1.5-2 cm). Only cut into completely cooled biscuits!

If you want a tall cake, as is fashionable now :), then you will have to bake at least 2-3 (!) cake layers (yes, all the ingredients for the dough will need to be multiplied by the number of cake layers you want).

If possible, it is best to wrap the cooled biscuit in cling film and place it in the refrigerator for at least 2-3 hours or overnight. This will make it even juicier. In general, you will feel the difference!

When it comes to baking pans for cakes, opinions differ. For cakes, I recommend using either solid aluminum (coated) or split ones.

And this is all about chocolate biscuit as simple as shelling pears!

Chocolate lovers and chocolate baking You will be pleased with this collection, because it contains all kinds of ways to bake a chocolate sponge cake: a classic recipe, with boiling water, sour cream, kefir and others. Every biscuit can become simple dessert for tea or birthday cake to the celebration.

Classic chocolate sponge cake

A classic chocolate sponge cake is prepared using the same technology and from the same set of products as a regular one, only part of the flour is replaced with cocoa powder.

For a small diameter cake (20-21 cm) you will need:

4 chicken eggs;
150 g granulated sugar;
100 g wheat flour;
60 g cocoa powder.

Chocolate sponge cake step by step:

Beat the yolks and whites separately with sugar, dividing it in half. The former should turn white and become larger in volume, while the latter should turn into hard peaks.
Combine flour with cocoa powder and sift through a fine sieve twice. For fluffy sponge cake you need to saturate the dough with oxygen as much as possible, so the bulk ingredients are sifted several times, and the whites and yolks are whipped into a foam.
Using a spatula, fold 1/3 of the beaten whites into the yolks, followed by the flour and cocoa mixture. Gently fold in the remaining whites with a spatula in two additions.
Move to springform, smooth the surface with a spatula and bake at 180 degrees for 40 minutes. The cake turns out absolutely smooth, without a lump in the center.

A simple and delicious recipe with cocoa

The simplicity of the recipe lies in the absence of the need to separate the eggs into whites and yolks, beat them for a long time and mix them with a trembling hand (so that the air bubbles remain intact). A mixer is not needed at any stage of kneading the dough; a hand whisk will suffice.

Chocolate biscuit ingredients:

4 eggs;
200 g sugar;
200 ml sour cream;
100 g butter;
125 g cocoa powder;
7 g soda;
3 g salt;
225 g flour.

How to cook:

Melt butter on the stove. The fire should be medium. Then remove and while the butter is hot, add cocoa and sugar to it, stir until all the crystals disperse. By this time the mixture will have cooled a little and sour cream can be added to it. Mix everything again.
Whisk the eggs with salt until foamy, then add them to the chocolate mixture. After this, all that remains is to add the sifted flour and soda, and when the mixture reaches a homogeneous state, the dough is considered ready.
You need to bake the biscuit for the first twenty minutes at 180 degrees, and then another 10-15 at 160. Ready cake does not require impregnation or decoration in the form of powder or glaze and can be an independent dessert.

In a slow cooker with chocolate

When you want something mega chocolate (“the blacker the better”), then it’s better to put not cocoa powder in the dough, but dark chocolate with a cocoa content of at least 74%. Simplify the baking process modern assistant housewives - a multicooker.

Ingredient proportions:

6 eggs;
135 g sugar;
135 g soft butter;
135 g dark chocolate;
45 g powdered sugar;
5 g vanilla sugar;
2-3 drops of lemon juice;
3 g salt;
110 g flour.

Sequencing:

Melt the chocolate in microwave oven or in a water bath. Set aside liquid chocolate set aside to cool slightly.
Beat the butter until white with a mixer and then add six yolks one at a time chicken eggs. After them, stir in salt with a mixer, vanilla sugar and melted chocolate.
Proteins with a few drops lemon juice beat into stiff peaks, gradually adding granulated sugar.
Fold the whites into the chocolate mixture in several additions. Then all that remains is to stir in the sifted flour, and the dough will be ready.
Transfer the dough into a greased multi-pan bowl and bake using the “Baking” option. The duration of the program, depending on the power of the gadget, will be 60-80 minutes.

Chocolate sponge cake

Almost any chocolate sponge cake can be turned into a cake; to do this, just cool it, cut it lengthwise into several layers, depending on the height of the original cake. But for tall cake it's better to take advantage with the following recipe, which allows you to bake two tall cakes with a diameter of 20 cm.

List and quantity of required products:

8 eggs;
250 g granulated sugar;
150 g flour;
55 g starch (for baking desserts it is better to use corn starch);
65 g cocoa powder;
4 g table salt;
5 ml vanilla extract;
60 g melted butter.

How to make chocolate sponge cakes:

You need to prepare baking pans, grease them with butter and sprinkle them with flour or simply line them with parchment. Preparation of products will consist of preparing a bulk mixture of flour, starch, cocoa and salt. You should also melt the butter and mix it with liquid vanilla extract.
Combine eggs and sugar in a saucepan or bowl and place on steam bath. Lightly whisking the mixture with a hand whisk to prevent the eggs from curdling, bring until the sugar is completely dissolved and the temperature is 35-40 degrees.
Remove the eggs from the steam bath and beat for another five minutes with a mixer at minimum speed. After this, add the dry ingredients and melted butter with vanilla, continuing to mix with the mixer at minimum speed.
From the resulting volume of dough, bake two cakes with a diameter of 20-21 cm. After cooling, cut each finished sponge cake into two cakes.

On boiling water

In order for a sponge cake using baking powder in the dough to become fluffy, it is necessary that sodium bicarbonate be neutralized. This requires two factors: an acidic environment ( lemon acid in the composition of baking powder) and heating. For maximum fluffiness of the cake, heating in the oven is not enough, so boiling water is added to the dough.

Chocolate sponge cake in boiling water is baked from products in the following proportions:

300 g flour;
250 g granulated sugar;
200 ml milk;
200 ml of boiling water;
2 eggs;
100 ml vegetable oil;
100 g cocoa powder;
10 g baking powder;
7 g soda.

Work algorithm:

In a container of a suitable size, mix all the dry ingredients with the sifted flour.
Without using heavy artillery in the form of a mixer, lightly beat the eggs with a hand whisk.
Pour in and mix well with the remaining two eggs liquid ingredient– milk and vegetable oil.
Pour the resulting liquid into a container flour mixture and stir. You can do it the other way around, but this way you won’t have to stir the lumps for a long time.
The final chord is pouring boiling water into the dough and quickly stirring it. Next, the mass is poured into a mold and sent to the oven.
Bake the biscuit for the first five minutes at 220 degrees and another 50 minutes at 180. The cake should cool on a wire rack.

On kefir

A simple recipe for a sponge cake with kefir can be called an economical baking option, because adding it increases the yield finished product and reduces its cost. Taste fermented milk product does not affect the taste of the biscuit in any way, but if you want to emphasize the chocolate taste, you can add a little orange zest or cinnamon.

Chocolate biscuit dough with kefir is prepared from:

4 chicken eggs;
300 g crystal sugar;
250 ml kefir of any fat content;
7 g soda;
250 g flour.

How to bake:

Combine warm (at room temperature) kefir and baking soda. Leave it alone until the neutralization reaction begins and carbon dioxide bubbles appear.
Without separating the whites from the yolks, beat the eggs with a mixer together with sugar. Pour in kefir and soda and mix thoroughly.
After this, all that remains is to add flour, after passing it through a fine sieve, and cocoa powder.

To bake chiffon sponge cake you need to take:

200 g flour;
225 g sugar (including 45 g in proteins);
14 g baking powder;
4 g soda;
4 g salt;
5 eggs;
50 g cocoa powder;
18 g instant coffee;
170 ml water;
120 ml odorless vegetable oil.

Kneading and baking process:

Dissolve coffee and cocoa powder in hot water. Allow the mixture to cool to room temperature.
Mix all bulk ingredients: soda, salt, flour, baking powder and sugar. Be sure to sift the flour.
Beat the yolks into a fluffy mass, pour in the cocoa and coffee mixture, then add vegetable oil in a thin stream.
After all the liquid components are combined, a mixture of bulk components is sent to them. Set the dough aside for a while.
Beat the whites with the remaining sugar until stable, strong peaks form. Divide the resulting mass into equal parts and mix into the chocolate dough with a spatula in four additions.
Bake the sponge cake in a preheated oven until the toothpick is dry at 160 degrees. Cool in the mold, then carefully remove.

Cocoa gives baked goods a rich taste and aroma. In some cases, this ingredient is replaced with grated chocolate or coffee drink. The dough is prepared from wheat flour, sugar, soda or baking powder. The dry mixture is diluted with milk, cream, kefir, and boiling water. Eggs and butter are also added to the dough.

The five most commonly used ingredients in chocolate sponge cake recipes are:

To give baked goods new taste, add to the dough almond flour, chopped nuts, dried fruits, zest, vanilla.

How to make chocolate sponge cake

The base for the dessert is prepared cold and hot. In the first case, chilled products are used, and in the second, the ingredients are heated in a water bath. The finished sponge cake is difficult to cut and does not absorb syrup well. Therefore, it is wrapped in cling film and sent to ripen in the refrigerator for 6-8 hours.

Five of the fastest chocolate sponge cake recipes:

To make the baked goods fluffy, sift the dry ingredients through a fine sieve.
Mix the yolks with milk or water and then beat with a mixer for 5 minutes. The mixture should double in size.
Cooled proteins are combined with sugar or powdered sugar, and then also beat with a mixer into a strong foam.
Melt the butter in a microwave oven or in a water bath. After this, the product is cooled to room temperature.
When all the ingredients are prepared, mix them with a spatula. Do not use a mixer to prevent the protein mass from falling off.
With the hot cooking method, the dough is placed on water bath and beat the products with a mixer. The temperature of the mass should not exceed 38 °C.
It is convenient to bake the sponge cake in a baking dish with removable walls.
In a multicooker, prepare the base for the cake in the “Baking” mode for 1 hour, and in the oven for about 30 minutes at a temperature of 180-200 °C.
You can check the readiness of the biscuit using a match or wooden skewer. To do this, you need to pierce the base and see if the stick remains dry. If not, then return the biscuit to the oven for another 10-15 minutes.
The baked goods are cooled in the mold and only then removed.

The biscuit is cut with a hot knife or culinary thread. The cakes can be soaked in syrup, cream or condensed milk.

The finished cake is decorated with nuts, icing and fresh berries.

I will tell you a very simple recipe for a classic chocolate sponge cake, which requires the most simple products. This is a classic sponge cake with cocoa. All it requires is eggs, flour, sugar and cocoa. This sponge cake turns out fluffy, tasty, one sponge cake can be cut into three layers at once and chocolate cake ready. And if you reduce the amount of ingredients, you can use it, for example, as a base for a cake

How to make chocolate sponge cake

1 tbsp. flour,

1 tbsp. Sahara,

2-3 tbsp. l. cocoa

The classic recipe is made from six eggs. Don’t look at the photo I’m baking with 4 eggs, I do it on purpose small biscuit for the cake. You do the same, only with six eggs. You can increase or decrease the amount of products yourself, the main thing is that it is proportional. For a mold with a diameter of 24 cm, I usually take 7-8 eggs.

1. Turn on the oven at 190 degrees or the temperature at which you usually bake. It will heat up while you make the dough. Separate the yolks and whites. So that the yolk does not get into the whites.

2. We begin to beat the whites, gradually increasing the speed, and then at the highest speed of the mixer. you need to beat for quite a long time, about 15 minutes, this determines how tall the biscuit will be, since we do not use soda or baking powder. Don't add sugar yet! The whites must be beaten to “hard peaks,” that is, so that the patterns left by the mixer do not flow, but are motionless. A test to see if the whites are well whipped - you can turn the cup over and the whipped mass will remain in place. In the photo: to what state to beat the whites. Don't be afraid, it's impossible to kill them! Photo with an inverted cup:

3. Now we continue to beat the whites, adding sugar little by little. Add all the sugar.

4. Now beat the yolks with the same whisks. Not so long - but purely symbolically - about a minute or two, so that they increase slightly in volume.

5. Now sift the flour onto the whipped whites, then pour the yolks there and sift 2-3 tbsp. spoons of cocoa.

6. Then carefully mix all the ingredients, never with a mixer, otherwise the whites may fall off. Stir with a spoon or silicone spatula. Movements should be from bottom to top, from the edges to the center. There is also no need to stir for a long time. Because cocoa affects proteins and they can settle. If this happens, still add a little baking powder (1 tsp). But usually everything works out just fine.

Making the right chocolate cake at home is not that easy. It is important to use foods at room temperature or warm when preparing the dough. This will dissolve grains of sugar and salt faster. The dough will turn out better. WITH step by step recipes You can make your own chocolate biscuits for the cake. All that remains is to choose the filling and cream for the dessert. And now you are already an advanced pastry chef. Get ready delicious cakes at home. Surprise your loved ones and friends with stunning delicacies.

Classic sponge cake on egg whites – very fluffy. Once baked and cooled, wrap the cake cling film. Leave for 6-8 hours at room temperature. Then unfold and cut into pieces horizontally. It will turn out unusual tender cakes for the cake.

Ingredients

For the recipe, take a chocolate bar with a cocoa content of 70-82%. For lovers of rich chocolate flavor We suggest taking 99% dark chocolate. More details in the ingredient list:

100 gr. wheat flour;
1 tsp. baking powder;
1-2 pinches of baking soda;
100 gr. margarine (or butter);
2 pinches of vanillin (or 1 tsp vanilla sugar);
100-120 gr. dark chocolate;
4 selected eggs.

Step-by-step preparation

Kneading the dough will not take much time. Therefore, immediately turn on the oven to preheat to 180˚C. Chocolate sponge cake recipe step by step:

Combine flour with baking powder. Add a pinch of soda. It is advisable to sift the mass.
Combine soft margarine with vanilla.
Egg whites separate from the yolks. Place them in different bowls.
Melt the chocolate in a steam bath. Mix with fat mass. Add the yolks. Mix thoroughly with a spatula. Add flour to the chocolate mixture in several additions. Stir until the dough is smooth.
Beat the egg whites with a mixer at medium speed. Gradually add sugar. Then turn up the speed. Beat until stable, smooth foam. Pour the foam into the dough. Mix with upward movements.
Round shape For baking, grease with a piece of margarine. Lay out all the dough. You should bake the biscuit at 180˚C in the oven. It will take 30-35 minutes.

Has baking time passed? Check the readiness of the crumb. Pierce with a wooden skewer. If the skewer is dry, you're done. Leave the chocolate cake in the pan until it cools. Go along the edge with a silicone knife. Pull it out. Leave to cool at normal temperature on a wire rack.

Recipe with cocoa

Chocolate biscuit recipes are simplified by using cocoa. There is no need to melt the chocolate or whip the whites into foam. Just mix the ingredients with cocoa. Perfect dough ready.

Biscuit ingredients

The most delicious biscuit comes from minimum composition products:

4 selected eggs;
3 tbsp. l. cocoa powder;
160 gr. Sahara;
200 gr. premium flour;
0.5 tsp. fine salt;
1 tsp. baking powder.

How to cook

Before starting cooking, turn on the oven at 180-190˚C. Grease an ovenproof dish with oil. So, how to make a chocolate sponge cake:

Break the eggs into a bowl. Turn the mixer on to first speed. It is better to use a stand mixer with a removable bowl. This will keep your hands free.
Add sugar to the eggs. Then salt, cocoa. At the end of the flour, baking powder. Make sure the mixture is well mixed.
Place the dough into the mold.
Bake in the oven. After 30 minutes, check the readiness of the crumb. If the center is still raw, bake a little more. 8-12 minutes will be enough.

This recipe is for a quick fix. Are guests rushing to see you? Take advantage step by step guide. When guests arrive, there will be a delicious biscuit on the table. All that remains is to pour jam on the delicacy and quick cake ready.

In a slow cooker with chocolate

How to cook chocolate sponge cake in a slow cooker? Almost the same as in the oven. Knead the dough. To cook, select the “Baking” program for 60 minutes. After baking, leave the biscuit in the turned off multicooker for 15 minutes. Only then pull it out.

Ingredient proportions

For the chocolate sponge cake, take the following ingredients:

160 gr. flour;
180 gr. margarine (you can use butter);
2.5-3 tbsp. l. cocoa powder;
70 gr. chocolates;
3 eggs;
2 tbsp. l. sour cream;
180 gr. Sahara;
0.5 tsp. soda;
the same amount of baking powder;
a little salt.

Sequencing

It will take no more than 4-5 minutes to knead the dough. The rest of the time is baking. Detailed description how to make chocolate sponge cake in a slow cooker:

Combine dry ingredients in one cup. This is flour (necessarily of the highest grade), cocoa, soda, salt, ripper. Sift from lumps and excess impurities.
Build steam bath. Melt the chocolate and margarine mixture. Do not overheat the chocolate, otherwise the mixture will curdle.
Separately, beat eggs with sour cream and sugar. Take regular or Brown sugar. WITH cane sugar The crumb of the pie will be sickly sweet.
Mix sweet eggs with chocolate ganache. Add dry mixture. Mix until you get a homogeneous dough.
Grease the multicooker bowl with fat. Lay out the dough. Close the lid tightly. Cook in bake mode for 60 minutes.

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On boiling water

Is different in a special way kneading the dough. The mass seems to be brewed with boiling water. For the filling, take pieces of milk chocolate. The end result is a sponge cake with chocolate inside.

Required ingredients and proportions

Prepare the following products:

120 gr. milk chocolate;
300 gr. flour;
3 eggs;
120 ml boiling water;
200 ml milk;
1 tbsp. l. wine vinegar;
100 gr. margarine;
350 gr. Sahara;
20 gr. baking ripper;
1 tsp. salt.

Expert opinion

Anastasia Titova

Confectioner

Do you want to replace the chocolate bar with cocoa powder? Take 10% of the mass of eggs. For 3 eggs you will need 10-15 grams of cocoa.

Work algorithm

Repeat cooking steps. Yours will be perfect sponge cake with chocolate. Recipe:

Combine eggs, milk, soft margarine, sugar, salt in one bowl. Mix with a whisk.
Add flour. Stir.
Pour in hot water. Mix again until a homogeneous mixture is obtained. Add the ripening agent and vinegar mixture. Stir.
Grind the chocolate through a coarse grater or break it into pieces. Add to the dough. Stir.
Place the dough equally into 2 molds. Bake at 190˚C in the oven.

Confectioner

Cut each pie into 2 layers. You will get 4 cakes for lush cake. Layer the cakes with confiture and brush with cream. Put the dessert together.

On kefir

A classic sponge cake made with kefir, which always turns out airy and tasty. It is impossible to spoil this pie. Just 2 recipe steps to combine ingredients. The oven will do the rest.

Product Set

For delicious biscuit take the following products:

2 small eggs;
2 tbsp. l. freeze-dried coffee;
1 tsp. baking powder;
160 gr. flour;
80 ml sunflower oil;
140 ml kefir;
160 gr. Sahara;
salt on the tip of a knife.

Cooking process

For cooking chocolate dough follow the instructions:

Beat eggs with sugar and coffee. Add kefir and oil. Stir.
Add salt, flour, baking powder. Mix until consistency is free of lumps.

Confectioner

If desired, replace freeze-dried coffee with 80 ml of freshly brewed Turkish coffee or 6 tablespoons of cocoa. You will have the most chocolatey sponge cake. Ready dough put it in the form. Select the mold diameter from 18 to 22 cm. Bake in the oven at 180-190˚C for 35-40 minutes.

Chocolate chiffon sponge cake

Chocolate sponge cake called chiffon because of its consistency. The crumb of this pie is tender and slightly moist. This is a classic of the culinary genre. No special equipment is required for preparation. Everything is fast and simple. Easy to make at home.

To bake chiffon sponge cake you need to take

1 tbsp. Sahara;
2 tbsp. flour (250 ml glass);
1 tbsp. warm milk;
2 eggs;
120 ml sunflower oil;
a large pinch of salt;
the same amount of vanilla;
1.5 tsp. baking soda;
the same amount of baking powder;
6 tbsp. l. cocoa powder;
50 ml sour cream.

The process of kneading dough and baking

A simple chocolate sponge cake recipe starts with kneading the dough. In a bowl, combine sugar, vanilla and eggs. Add butter and milk. Add salt, sour cream. Beat with a hand whisk until smooth.
Sift flour, baking soda, cocoa, and baking powder directly into a bowl. Stir.
Pour in 250 ml of boiling water. Gradually stir into the dough.
Line the semi-finished form with thin paper. Grease with oil. Lay out the dough. Level the top. In an 18 cm pan, the cake turns out high – 6-7 cm.
Place the semi-finished product in a preheated oven (180˚C) for 35 minutes. Does your oven have a top-bottom heating function? Turn it on. Baking will go faster.

Confectioner

A light cake will become the basis for a gorgeous sponge cake. Layer the cakes with cream, decorate with fruits and berries. A cake with chocolate sponge cake will delight guests at any occasion. family holiday. Enjoy your meal.