Chocolate Sponge Cake


by: Baker Guy

In most recipes for chocolate sponge cake, some of the flour is simply replaced with cocoa powder. The result is rather tame and a bit dry. The method shown here is similar, but the resulting cake is moister than a classic genoise and has a deep chocolate flavor. Bittersweet chocolate is melted with water, then the mixture is stirred until smooth and folded with beaten whole eggs, in the same fashion as classic genoise. Fill with creme d'or (page 52), whipped ganache, seven-minute frosting, or chocolate buttercream. Glaze with ganache.


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serves: 1

butter (for the cake pans)

flour (for the cake pans)

8 ounces bittersweet chocolate

1 cup cold water

8 eggs (warmed)

1 cup sugar

1 1/2 cups cake flour

Nutrition Facts
Chocolate Sponge Cake

Servings Per Recipe: 1

Amount per Serving

Calories: 3177

  • Total Fat: 112.8 g
  •     Saturated Fat: 56.8 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 1309.4 mg
  • Sodium: 551.7 mg
  • Total Carbs: 501.4 g
  •     Dietary Fiber: 16 g
  •     Sugars: 319.9 g
  • Protein: 69.9 g

how is this calculated?

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1.  Preheat the oven to 350°F. Butter and flour two 9 by 1 1/2-inch round cake pans.

2.  Combine the chocolate and water in a small saucepan and heat the mixture over low heat while stirring with a wooden spoon for about 5 minutes, or until the mixture thickens to the consistency of smooth pudding. Remove from the heat.

3.  Combine the eggs and sugar and beat on high speed with a stand mixer for about 12 minutes or with a handheld mixer for about 20 minutes, or until quadrupled in volume and the ribbon stage: when the beater is lifted, the mixture falls in a wide band onto the surface, forming a figure eight that stays for 5 seconds before dissolving.

4.  Using a rubber spatula, fold the chocolate mixture with the eggs while sifting the flour over the mixture. Alternate between adding flour-about one-fourth at a time-and folding until the flour is no longer visible.

5.  Pour the batter into the prepared pans. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.

6.  Detach the cakes from the sides of the pans by running a metal spatula or small knife around the edges.

7.  After the cakes have cooled for 10 minutes, turn them out onto a cake rack. Serve, preferably while still warm, passing whipped cream or chantilly cream at the table.

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