Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, easy chocolate sponge cake. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Chocolate Sponge Cake - Fluffy, moist and perfectly leveled - this sponge cake recipe is the one to have as it works every time. Check out our quick and easy chocolate sponge recipe, using a super simple, all-in-one method. Serve this moist chocolate cake with an extra dollop of cream for ultra indulgence.
Easy chocolate sponge cake is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Easy chocolate sponge cake is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have easy chocolate sponge cake using 9 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Easy chocolate sponge cake:
- Get 175 grams margarine
- Take 115 grams caster sugar
- Make ready 50 grams golden syrup
- Make ready 175 grams self-raising flour - sifted
- Take 3 tbsp cocoa powder - sifted
- Take 3 medium free range eggs
- Get 2 tbsp raspbery jam/orange marmalade
- Take 150 ml whipping cream
- Take icing sugar for dusting
Recipes like this one call for more eggs than usual, six to be exact! This classic chocolate sponge cake recipe is so easy to make and just perfect for sharing. Decorate with a quick, rich chocolate buttercream and top with. This chocolate Italian sponge cake is quite fast and easy to prepare, once you understand exactly what you have to do.
Steps to make Easy chocolate sponge cake:
- Grease and line two 18cm round cake tins.
- Preheat oven to 180°c.
- Place margarine, sugar, golden syrup, flour, cocoa and eggs into a large bowl and cream together until well blended.
- Divide the mixture evenly between the prepared cake tins and bake in the middle of the oven for about 20 minutes until tops are just firm and the cakes are springy to the touch.
- Leave the cakes to cool in the tins for 5 minutes then remove from the tins and leave to go completely cold on a wire rack.
- Spread one cake with the jam/marmalade.
- Whip the cream until thick and spread evenly over the jam/marmalade.
- Place the other cake on top and dust with icing sugar.
Italian sponge cake (Pan di Spagna) is used in desserts like cassata, zuppa inglese and tiramisù. It can be soaked with your favorite mixture and layered with cream fillings or jam. A simple yet festive chocolate cake you can use for birthdays or just serve as a luxurious after-dinner dessert. A luscious and versatile chocolate sponge — although just another variation on the Victoria sponge - will more often than not be the vehicle for our flights of festive fancy. This Eggless Chocolate Sponge Cake is a super moist eggless chocolate cake recipe.
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