Chocolate Sponge Cake – Our Moist Basic Recipe
Moist, airy and sturdy – the base for any chocolate cake
The basic recipe for a moist chocolate sponge cake really shouldn't be missing from any household – that's an unwritten law. So that you have the perfect chocolate sponge cake in your kitchen, we're sharing our basic recipe with you. This moist chocolate sponge is quick to make, foolproof and truly a dream. We use it as the base for all our cake creations where a chocolate sponge simply can't be missing.
Ingredients
CHOCOLATE SPONGE BATTER
Step by step
Making the chocolate sponge cake
Whisk whole egg and sugar over a water bath. Almost double the volume
Preheat the oven to 200 °C fan. Whisk whole egg and sugar together in a bowl with the whisk over a water bath — the mixture will turn lighter and foamier. Then dip a finger in and check whether you can still feel any sugar crystals.
Once no more sugar crystals can be felt, take the bowl off the water bath and beat the mixture with the hand mixer until it is really light and voluminous. The volume should almost double — depending on the quantity, this takes 10 to 15 minutes.
Stainless steel mixing bowl 2000 ml
Whisk 25 cm
Hand mixer Styline
Fold in flour, starch and cocoa in three batches
Mix starch, White flour and Cocoa powder together in a bowl and sift them into the egg foam in three batches: sift, fold in, sift again, fold in — and a third time. Fold in with the Rubber scraper until no lumps of flour remain. After that, don't mix further, or the batter will become tough.
One-hand flour sieve
Rubber scraper black, large
Cocoa powder black, 1 kg
White flour, 1 kg
Fill into the cake ring and bake for 26 minutes
Prepare a baking tray with baking paper and place a cake ring on top. Fill in the batter — the ring does not need to be greased — and bake at 200 °C fan. For a 24 cm sponge that's about 26 minutes. It's done as soon as you can gently press it down in the middle and it no longer "crackles".
Cake ring Ø 20 cm x 6 cm
Cake ring Ø 22 cm x 6 cm
Cake ring Ø 24 cm x 6 cm
Cake ring Ø 26 cm x 6 cm
Turn over and let cool overnight
Take the sponge out of the oven, lay another sheet of baking paper and a baking tray on the surface and turn the whole thing 180 degrees — the top now faces down. Let it cool completely at room temperature like this, ideally overnight. Thanks to the baking paper on both sides, it won't dry out.
Baking paper 42 x 33 cm, 25 pieces
Release and slice the next day
The next day, carefully release the sponge from the ring with a cake ring knife or a Spatula. Now you can use it right away or wrap it well in cling film and freeze it. For slicing we recommend a Biscuit cutter: with it you divide the sponge into exactly as many bases as you need. Because it has cooled overnight, it now also slices much better.
Biscuit cutter / Cake cutter
Chocolate Sponge Cake
Ingredients
CHOCOLATE SPONGE BATTER
Preparation
- Warm: Whisk 200 g sugar and 350 g whole egg over a water bath.
- Whip: Take off the water bath, 10–15 min. until almost double the volume.
- Fold in: Sift in 145 g flour, 30 g starch, 30 g cocoa in three batches.
- Bake: In the cake ring Ø 24 cm, approx. 26 min. at 200 °C fan.
- Turn over: Turn over between two sheets of baking paper, cool overnight.
- Slice: The next day, release from the ring and divide into bases.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe was tested with.
Ingredients
Cocoa powder, 1 kg
Cocoa powder black, 1 kg
White flour, 1 kg
Equipment
Cake ring Ø 24 cm x 6 cm
Biscuit cutter / Cake cutter
Stainless steel mixing bowl 2000 ml
One-hand flour sieve
Flour sieve with frame Ø 16 cm
Whisk 25 cm
Baking paper 42 x 33 cm, 25 pieces
Rubber scraper black, large
Hand mixer Clever Mix
Delivery in 1–2 working days · Free shipping from CHF 100
Nice alongside
Not needed for the recipe — but it goes well with it.
Cake ring Ø 14 cm x 6 cm
Cake ring Ø 16 cm x 6 cm
Cake ring Ø 18 cm x 6 cm
Cake ring Ø 20 cm x 6 cm
Cake ring Ø 22 cm x 6 cm
Cake ring Ø 26 cm x 6 cm
Cake ring Ø 28 cm x 6 cm
Whisk 30 cm
Hand mixer Styline
To make sure it works every time
The cocoa makes the flour mixture heavier than in a white sponge. If you sift everything into the egg foam at once, you push out the air you just spent 15 minutes beating in. In three batches the foam stays up — and stop mixing as soon as no more lumps are visible.
Don't have a round tin in Ø 24 cm or need a different size? Then use our cake converter: you enter all the ingredients with their quantities, and it converts them to the size you specify.
It's tempting to divide the warm sponge straight away — but fresh it is too soft and the bases turn out unevenly thick. Turn it over between two sheets of baking paper and let it cool overnight: it stays moist, becomes flat and slices cleanly the next day.
Frequently asked questions
30 g Cocoa powder replaces part of the starch — and because cocoa makes the mixture heavier, more egg is added (350 instead of 295 g) so the sponge still stays airy. You'll find the white basic recipe separately on the blog; it is a bit quicker because it doesn't have to cool overnight.
Almost always because the flour-cocoa mixture was folded in all at once or mixed for too long. Both push the air out of the egg foam. Sift in three batches and stop as soon as no more lumps are visible — the mixture may sink a little, that's normal.
Yes, for up to 3 months. Wrap it well in cling film, ideally already sliced into bases — then you can defrost individual layers. Let it defrost wrapped at room temperature so it doesn't draw condensation.
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Related products
Cake ring Ø 14 cm x 6 cm
Cake ring Ø 16 cm x 6 cm
Cake ring Ø 18 cm x 6 cm
Cake ring Ø 20 cm x 6 cm
Cake ring Ø 22 cm x 6 cm
Cake ring Ø 24 cm x 6 cm
Cake ring Ø 26 cm x 6 cm
Cake ring Ø 28 cm x 6 cm
Sponge cake/cake cutter
Mixing bowl stainless steel 2000 ml
Single Hand Flour Sifter
Flour sieve with frame Ø 16 cm
White flour, 1 kg
Whisk 30 cm
Whisk 25 cm
Cocoa powder, 1 kg
Baking paper 42 x 33 cm, 25 pieces
Rubber scraper Black, large
Hand mixer Styline
Hand mixer Clever Mix
Black cocoa powder, 1 kg
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