CHOCOLATE SPONGE CAKE
In this lesson we will teach you how to make chocolate sponge cake. The theory behind this lesson applies also to other sponge cake recipes. The difference in vanilla sponge cake and chocolate sponge cake recipe is the cocoa powder. If you have a good vanilla sponge cake recipe you can omit some flour and simply replace that flour with cocoa powder to get a chocolate sponge cake.
Since all our recipes are homemade and chemical-free (we do use any chemicals that are used in pastry shops), you must follow correct procedure in order to achieve a product with a similar end result. By chemically-free recipes, we mean that we only use butter, flour, sugar and eggs to achieve the end result. Notice the increase in volume (see photo below) from using the correct procedure. The volume of the bottom sponge cake is almost twice as much using the same recipe but different procedures.
The success of this recipe is the result of perfect air incorporation into the batter, which you will learn by watching our pastry training video. It's the little things that you do that will make a big difference to the end result. For example, sifting the dry ingredients incorporates some air into the mixture. Having the eggs at room temperature will maximize the volume of the egg whites when whisked in a mixer.
This chocolate sponge cake recipe is excellent for Black forest cake.
The first thing you must do is to butter and flour your pans. Also use parchment paper to cover the bottom of the pan.
Please follow this link in order to view our recipe and step-by-step video instructions on how to make chocolate sponge cake.
Technique used to make chocolate rolled sponge