Easy chocolate sponge cake. Chocolate Sponge Cake - Fluffy, moist and perfectly leveled - this sponge cake recipe is the one to have as it works every time. Learn how to make chocolate sponge cake at home with step by step easy recipe video. Trust me this video will be so helpful for Beginners. A simple yet festive chocolate cake you can use for birthdays or just serve as a luxurious after-dinner dessert. A luscious and versatile chocolate sponge — although just another variation on the Victoria sponge - will more often than not be the vehicle for our flights of festive fancy.

This chocolate Italian sponge cake is quite fast and easy to prepare, once you understand exactly what you have to do. Italian sponge cake (Pan di Spagna) is used in desserts like cassata, zuppa inglese and tiramisù. It can be soaked with your favorite mixture and layered with cream fillings or jam. You can have Easy chocolate sponge cake using 9 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Easy chocolate sponge cake

You need 175 grams of margarine.
Prepare 115 grams of caster sugar.
Prepare 50 grams of golden syrup.
You need 175 grams of self-raising flour - sifted.
Prepare 3 tbsp of cocoa powder - sifted.
It's 3 medium of free range eggs.
You need 2 tbsp of raspbery jam/orange marmalade.
Prepare 150 ml of whipping cream.
It's of icing sugar for dusting.

This chocolate sponge cake is ridiculously easy to make once you have the technique down and it's almost impossible to mess it up! What sets a sponge cake apart from other cakes is the method of preparation and ingredients. Recipes like this one call for more eggs than usual, six to be exact! Check out our quick and easy chocolate sponge recipe, using a super simple, all-in-one method.

Easy chocolate sponge cake instructions

Grease and line two 18cm round cake tins..
Preheat oven to 180°c..
Place margarine, sugar, golden syrup, flour, cocoa and eggs into a large bowl and cream together until well blended..
Divide the mixture evenly between the prepared cake tins and bake in the middle of the oven for about 20 minutes until tops are just firm and the cakes are springy to the touch..
Leave the cakes to cool in the tins for 5 minutes then remove from the tins and leave to go completely cold on a wire rack..
Spread one cake with the jam/marmalade..
Whip the cream until thick and spread evenly over the jam/marmalade..
Place the other cake on top and dust with icing sugar..

Serve this moist chocolate cake with an extra dollop of cream for ultra indulgence. This classic chocolate sponge cake recipe is so easy to make and just perfect for sharing. Turn the chocolate sponge cake upside down so the top becomes the bottom. Slice it horizontally and fill with whipped cream and fruit - raspberries or strawberries work well. Chocolate sponge cake is very easy to cook.