Chocolate Sponge Cake (Airy and Light)

This chocolate sponge cake comes out airy and light, yet decadently rich. It is tall enough to slice into three layers, making it perfect for your favorite frostings and fillings. The cake recipe is very easy to follow, even for beginners.

Basic sponge cake is usually made with only eggs, sugar, flour, and sometimes cocoa powder, cornstarch, and a few other ingredients (depending on the flavors of the cake you plan to make). 

This type of cake is usually on the dryer side, and it is supposed to absorb any liquids (just like a sponge), or fillings you add between the layers. I always use a simple syrup soak and the frosting to make the spongy layers moist.

Just like in this apple sponge cake recipe, the secret to the perfect sponge cake is properly whipping the eggs and sugar. They need to become pale, triple in volume and when the mixture falls back into the bowl in thick ribbons that slowly dissolve.

And for the perfect chocolate sponge cake, it is also important to sift the dry ingredients as the cocoa powder tends to have clumps.

Note: this cake works for a 6 or 7-inch springform pan. I have included the quantities of the ingredients for different-sized cake pans in the recipe card notes.

Basic chocolate sponge cake ingredients

You can find the quantities for the cake and also for the suggested frosting in the recipe card at the end of this post. 

• Eggs: preferably room temperature. Cold eggs usually take longer to beat properly, so I suggest taking them out 30 minutes before making the recipe.
• Sugar: I used granulated cane sugar. 
• Flour: I used all-purpose flour. 
• Corn starch: it will make the cake soft and airy.
• Cocoa powder: Unsweetened quality cocoa powder.
• Salt: for balancing the taste

30 minutes before making this cake, take out the eggs from the fridge to bring them to room temperature. 

Beat eggs and sugar. In a large mixing bowl, add all the eggs, granulated sugar, and a pinch of salt. Beat them with an electric mixer on medium-high speed for about 12-15 minutes. It might take you even longer, depending on the temperature of the egg and the mixer. The process is done when the mixture triples in volume and becomes pale, and thick. When you lift the beaters, the mixture should fall back into the bowl leaving thick ribbons that dissolve slowly. 

Combine dry ingredients. In a separate bowl, whisk flour, cocoa powder, and cornstarch. 

Sift the dry ingredients in to wet ingredients. Using a sifter, add half of the flour mixture into the egg mixture. Mix it all with a silicone spatula. Sift the remaining dry ingredients into the bowl and mix it again until well combined and no lumps remain. 

Pour the cake batter into pan: Line the bottom of the 6-inch round cake pan (spring-form) with some parchment paper or foil. Pour the cake batter into the prepared pan. 

Bake the sponge cake. Place the cake in the middle rack of the preheated oven to 350 degrees F. Bake it for about 30-35 minutes or until the toothpick comes out clear. 

Let it cool down: let the cake cool down in a pan for 5 minutes. Remove it from the pan, use the knife to do so if needed. Place it on a cooling rack and let it cool down for about 15 minutes. While it is still warm, wrap the cake in plastic wrap and place it in the fridge for about one hour.

How to assemble the cake

Note: I have included the recipe for the cake soak syrup and the frosting in the recipe card below.

• Slice into 3 layers: Once the cake cools down completely, you can slice it into three layers. You can easily for it with a serrated knife. First, slowly saw off the domed top to create a flat surface. Use toothpicks to divide the cake into three layers, so they are even. Slowly, using the knife saw through the first layer, turning the cake as you go. Do the same with the second layer.
• Prepare the cake soak. Boil an equal amount of water and sugar. Let it cool down before using. 
• Make the frosting: In a chilled large bowl, beat whipping cream, powdered sugar, cocoa powder, and vanilla extract until stiff. 
• Assemble the cake: Place the first cake layer on a cake stand or a large plate. Using a pastry brush, apply a small amount of cake soak on the whole surface of the cake. After the soak, apply a generous amount of the frosting. Place the second layer and repeat the process. Place the third layer, and apply the soak on top. Now, apply a thin layer of the frosting over the entire cake. You can also decorate the top of the cake with sprinkles, fresh fruit, berries, etc. Chill the cake for at least 1 hour before serving. 

Expert tips

• Room-temperature eggs take about 12-15 minutes to beat, while cold ones may take up to 20 minutes.
• It is very important to beat the eggs and sugar until the mixture leaves thick ribbons that slowly dissolve when falling back into the bowl.
• Do not skip the step of sifting the flour, cornstarch, and cocoa powder.
• If you do not line the bottom of the baking pan with parchment paper, you will have to use a knife to remove it. It works well, just easier to use parchment paper if you have it.
• Do not over bake it as the cake will be too dry.

Variations

You can use this basic chocolate sponge cake for making a variety of cakes by using different liquids, frostings, and fruits. This sponge cake will beautifully absorb any flavors and ingredients you decide to use.

• Frostings ideas: chocolate whipped cream frosting, vanilla cream cheese frosting, chocolate ganache.
• Cake soaks ideas: simple sugar syrup, coffee syrup, fruit juice syrup, chocolate syrup.

Frequently asked questions

More delicious cake recipes

• Chocolate pear cake
• Strawberry pound cake
• Easy apricot cake
• One layer zebra cake