Chocolate Sponge Cake
Hello everybody, it is Brad, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Chocolate Sponge Cake. One of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.
Chocolate Sponge Cake is one of the most popular of recent trending meals in the world. It's easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Chocolate Sponge Cake is something that I've loved my whole life. They are fine and they look wonderful.
Many things affect the quality of taste from Chocolate Sponge Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chocolate Sponge Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
Just in addition, the time it takes to cook Chocolate Sponge Cake estimated approx 40 mins.
To begin with this particular recipe, we have to prepare a few components. You can cook Chocolate Sponge Cake using 10 ingredients and 6 steps. Here is how you can achieve it.
Prep time: 10 mins. Cook time: 30 mins.
Ingredients and spices that need to be Get to make Chocolate Sponge Cake:
- cake
- 175 g self raising flour
- 225 g white caster sugar
- 225 g butter
- 50 g dark cocoa powder
- 2 tsp baking powder
- 4 eggs
- mousse
- 200 g dark chocolate (or whatever chocolate you prefer)
- 300 ml double cream - whipped
Instructions to make to make Chocolate Sponge Cake
- Preheat oven to 180c/160c Fan/Gas Mark 4.
Line the bottom of two (20cm) sandwich/cake tins with greaseproof paper or oil them. - In a large bowl, whisk together butter and sugar until light and fluffy.
Gradually whisk in the eggs.
Gradually whisk in the baking powder, flour and the cocoa powder with a spoon and then give it a quick whisk. - Divide the mixture evenly between the tins (first time I made this I transferred the mixture into a measuring jug and scooped half the measurement into each tin).
Level and smooth the mixture in each tin with a palette knife.
Bake for 25-30 mins until firm to the touch.
Set aside to cool for 5 mins.
Run a palette knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack. - MOUSSE:
Place the chocolate in a bowl and melt over a pan of gently simmering water (do not allow the base of the bowl to touch the water).
Stir continuously, taking care not to let the chocolate get too hot or split.
Whip the double cream, carefully fold in the melted chocolate until smooth and not streaky.
To learn how to make whipped cream using double cream, check out my double cream recipe. - When the cake is cool (approx 1-2 hours), you can put your desired filling (cream, mousse, jam, etc) on the flat side of of the cakes.
Put the two sides of the cake together and decorate on top as desired.
I personally either:
Put mousse in the middle and on top
or
Put jam and cream in the middle and mousse on top.
You can level the mousse on top with a palette knife.
Chocolate orange mousse is good. - Fan oven tip.
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So that is going to wrap it up for this exceptional food Recipe of Perfect Chocolate Sponge Cake. Thank you very much for your time. I'm confident you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!