The Ultimate foolproof Chocolate Sponge Cake Recipe : Genoise

This chocolate sponge cake genoise stands out for its light, soft and airy texture paired with the deep flavor of chocolate, making it a must to have recipe.

Ideal for crafting birthday cakes or elegant treats like Black Forest, this versatile recipe is a go-to for any occasion.

With simple, budget-friendly ingredients and a straightforward technique, you will achieve a perfectly fluffy and delicate chocolate sponge cake.

Soft and fluffy chocolate sponge cake

Having a reliable sponge cake recipe is a must in baking, and this chocolate sponge cake is one you can always count on.

Personally, I stick to my tried-and-true recipe unless I come across something equally simple and quick that delivers a soft and delicious result.

This chocolate sponge cake is my go-to favorite. It’s easy to make, uses basic pantry staples, and consistently turns out perfectly.

Whether you’re making a classic vanilla sponge cake or a chocolate version, the technique is the same, ensuring a high, soft, and fluffy cake every time.

Quick and simple, this recipe guarantees a light and fluffy texture, making it perfect for any creation you want to fill and decorate for a delightful treat.

Ingredients you need for chocolate sponge cake

For a 21 cm diameter mold and a 5 cm high sponge cake:

• 4 eggs
• 120 g caster sugar
• 90 g all purpose flour
• 30 g cocoa powder
• 1/2 tsp baking powder

how to make the perfect chocolate (cocoa) sponge cake ?

– Prepare the Sugar and Egg Mixture

1. Whisk the sugar and eggs together until they form a creamy, firm foam.
2. Whisk for 10 to 12 minutes, using an electric mixer or a stand mixer with a whisk attachment.
3. The fluffier the mixture, the lighter and taller your sponge cake will be.

– Incorporate the Dry Ingredients

4. Sift the flour, cocoa powder, and baking powder together.
5. Add the dry mixture gradually in three batches.
6. Switch to a spatula or hand whisk for this step; avoid using an electric mixer to prevent deflating the batter.
7. Fold the ingredients gently using upward motions, not circular stirring, to keep the batter airy.

– Transfer to the Baking Mold

8. Pour the batter into a 20 cm springform pan lined with baking paper.
9. If prepared correctly, the batter should flow into the mold like a ribbon, not a thin liquid stream.

– Bake the Cake

10. Bake at 180°C (350°F) for 20 minutes in a fan-assisted or static oven.
11. Monitor the baking time; adjust if necessary based on your oven’s heat.
12. If the top browns too quickly, reduce the temperature to 170°C or 160°C.
13. Be cautious with overly hot ovens, as they can create a crust that prevents the cake from rising properly.

– Cool the Cake

14. Once baked, remove the cake from the mold and let it cool on a wire rack.

Expert Tips

– Preparation Tips :

• Use Room-Temperature Ingredients: Ensure eggs and other ingredients are at room temperature. This helps achieve maximum volume when whisking.
• Sift Dry Ingredients: Always sift flour, cocoa powder, and baking powder together to remove lumps and evenly distribute leavening agents.

– Whisking Eggs and Sugar :

• Invest Time in Whisking: Whisk eggs and sugar for at least 10-12 minutes until the mixture is pale, thick, and triples in volume. This creates the necessary airiness.
• Test the Ribbon Stage: The mixture should form a ribbon that sits on the surface momentarily before disappearing when the whisk is lifted.

– Folding the Batter :

• Be Gentle: Use a spatula or a large metal spoon to fold in dry ingredients. Avoid overmixing, as this can knock out the air and result in a dense cake.
• Add in Batches: Incorporate dry ingredients in three parts for even mixing and to maintain the batter’s fluffiness.

– Choosing the Right Pan :

• Line Your Pan: Use baking paper to line your pan, ensuring the cake doesn’t stick and can be easily unmolded.
• Correct Size: Stick to the recommended pan size (e.g., 20 cm). A pan that’s too large or too small can affect the cake’s rise and texture.

– Baking :

• Preheat the Oven: Ensure your oven is fully preheated to 180°C (350°F) before baking.
• Avoid Overbaking: Start checking for doneness a few minutes before the suggested time. Insert a toothpick in the center; it should come out clean or with a few moist crumbs.
• Adjust Heat if Needed: If the top browns too quickly, lower the oven temperature slightly.

– Cooling and Handling :

• Cool on a Rack: Let the cake cool completely on a wire rack before decorating or slicing to prevent it from becoming soggy or crumbly.
• Unmold Carefully: Run a knife around the edges before releasing from a springform pan to ensure smooth edges.

– Enhance Flavor :

• Add Espresso Powder: A small amount of espresso powder enhances the chocolate flavor without being noticeable.
• Use Quality Cocoa: Opt for high-quality cocoa powder for a richer, more intense chocolate taste.

– Customizing for Desserts :

• Perfect for Layering: Slice the cake horizontally for layered desserts like Black Forest.
• Brush with Syrup: For extra moisture, brush layers with simple syrup or flavored syrup before adding fillings.

desserts to try

• Banoffee pie
• Pecan pie
• Chocolate Crinkle Cookies
• Pumpkin chocolate marble cake