This is an everyday chocolate sponge cake that I make whenever I feel the need for something chocolatey, but not too rich. I've often used it as the base for a chocolate birthday cake as it's quick and easy to make.
This chocolate sponge cake recipe is a variation on a Victoria Sandwich cake, using the all-in-one method, so it's a nice easy cake to make. Essentially, you just substitute cocoa powder for some of the flour and make it in the usual way.
This isn't a rich chocolate cake but it tastes very good. It's one of the best cakes I know, because what makes a good cake isn't how elaborate it is but, rather, the quality of the ingredients.
It's a simple chocolate cake with buttercream filling, vanilla in this case, but you could easily make it chocolate or coffee instead.
Key Ingredients in Chocolate Sponge Cake
Cocoa
It's worth using good quality cocoa in chocolate cakes. It's tempting to buy a cheaper brand for cooking with but you're paying for the quantity of cocoa solids. The more you have, the better the cake will taste, making this easy chocolate cake into a really tasty chocolate cake.
The main thing though is not to use drinking chocolate because it is largely sugar and milk powder.
Butter
I take a different approach to butter and sometimes use a cheaper brand than I would eat, but I do always use butter because it tastes better and you know what's in it.
What if you don't have large eggs?
The only thing to say about eggs is you need large ones to get the ratio of ingredients right.
If you don't have large eggs, you can revert to the gold standard for this type of cake. Weigh the eggs in their shells then use the same weight of butter, sugar and flour+cocoa (i.e. the flour and cocoa together equals the weight of the eggs).
Ring the changes
Make a smaller or larger cake
This recipe is for an 18cm (7-inch) chocolate cake. To make it bigger or smaller use these quantities, which work for all cakes based on a Victoria Sandwich recipe, including Coffee Cake and Lemon Drizzle Cake.
- 15cm (6-inch) cake - 2 large eggs, 125g butter and sugar, 20g cocoa, 105g flour, 1 teaspoon baking powder.
- 20cm (8-inch) cake - 4 large eggs, 250g butter and sugar, 35g cocoa, 215g flour, 2 teaspoons baking powder.
If you want a square cake, use this formula:
- 18cm (7-inch) square cake = 20cm (8-inch) round cake
- 15cm (6-inch) square cake = 18cm (7-inch) round cake
Change the filling
You can make a chocolate cake with a fresh cream filling or, as in this recipe, buttercream.
For coffee buttercream icing, add 2 teaspoons of instant coffee dissolved in as little hot water as it takes.
For chocolate buttercream, use 20g cocoa instead of 20g of icing sugar.
I tend to make a lot of buttercream for this classic chocolate cake because we like it. You could get away with less, or you could spread a layer over the top as well and run a fork through to get a pattern.
Secrets of Success
Like most of my baking, this is an all-in-one recipe for chocolate cake, making it almost foolproof. The key is to mix the ingredients well enough so that they are completely combined, but not to over-mix them by leaving the processor or mixer on for too long.
You need soft butter
All-in-one recipes need soft butter. Room temperature is fine unless you have a cold kitchen. Some brands of butter soften at a higher temperature than others, so it may need a little help.
Why is my cake dry?
If your cakes turn out dry, check out my article Why Is My Cake Dry? for some of the most common reasons and the solutions.
How long will it keep?
The cake keeps well for up to a week in an airtight box – preferably in the fridge.
Does a chocolate sponge cake freeze?
The un-iced cakes can be frozen for up to a month. Wrap and store in an airtight plastic box.
What equipment do you need?
- Baking parchment circles – Such a simple idea. Gone are the days when you had to draw round the base of the cake tin and cut out your own parchment circles. A pack in mixed sizes lasts for years.
- Splatter lid – This saves your kitchen surfaces from being covered in icing sugar. Cover your mixing bowl with the lid, poke the beaters through the hole and keep the ingredients safely in the bowl and your worktops clean.
- Magimix Food Processor – Of course, any processor will do, but I can recommend the Magimix, having had the same one for 25 years. It’s needed a couple of new bowls and lids in that time, but the motor is still going strong.
If you like this...
...Why don't you try:
Coffee Cake
Easy Chocolate Fudge Cake
Victoria Sandwich
Stockists
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Recipe
Everyday Chocolate Cake
Ingredients
For an 18cm (7 inch) cake:
- 3 large eggs
- 175 g caster sugar
- 175 g butter
- 25 g cocoa powder, the darker the better
- 150 g self-raising flour
- 1 ½ teaspoons baking powder (7.5ml)
- 1 teaspoon vanilla extract (5ml)
- Pinch salt
For the vanilla buttercream:
- 75 g butter, at room temperature
- 1 teaspoon vanilla extract (5ml)
- 150 g icing sugar
Instructions
Preparation:
- Preheat the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
- Line the tins with a paper liner
- Grease the tins (if they need it) with butter paper (or a little butter on kitchen paper)
For the Everyday Chocolate Cake:
- Beat the cake ingredients together thoroughly3 large eggs, 175 g caster sugar, 175 g butter, 25 g cocoa powder,, 150 g self-raising flour, 1 ½ teaspoons baking powder, 1 teaspoon vanilla extract, Pinch salt
- Evenly divide the mixture between the tins. Smooth the top with a palette knife and make a slight dip in the centre
- Cook for 25-30 minutes until the cake surface springs back when you touch it lightly with your fingertip
- Remove from the tin and leave to cool on a cooling rack. Leave the paper in place if you don’t intend to fill the cake immediately.
For the buttercream filling:
- Beat the softened butter and vanilla extract with an electric whisk. Add in the icing sugar (and optionally cocoa) gradually, beating well as you go
To assemble:
- Decide which cake looks better (e.g. flatter or less cracked) and put it aside
- Put the other cake upside down on your plate. Spread the buttercream over the cake
- Put the better-looking cake on top, the right way up. Sprinkle the top with sieved icing sugar
Notes
Everyday Cooks tips:
- Use a splatter guard over your mixing bowl to keep mess to a minimum
- If you prefer a chocolate buttercream, use 20g cocoa powder and reduce the icing sugar to 130g
- Different size tin:
- For a 15cm cake use 2 eggs (e.g. see Victoria Sandwich cake recipe)
- For a 20cm cake use 4 eggs (e.g. see Coffee Cake recipe)
-
Storage:
- The cakes keep well for up to a week in an airtight box – preferably in the fridge.
- The un-iced cakes can be frozen for up to a month
Geraldine Short says
Hi Susie,
Can I use a dark chocolate bar instead of cocoa powder, if so how much please.
Thanks,
Geraldine
Susie Collings says
Hi Geraldine, This cake isn't easy to convert but you could try Easy Chocolate Fudge Cake instead, which uses chocolate. It uses 25g cocoa too but if you don't have any, add an extra 25g flour and also an extra 25g chocolate. Cheers - Susie
fiona says
My first time making a chocolate cake, glad I used this recipe. I do have a question though, why did my cake stick to the cooling rack? I did manage to complete but a bit messy. What did I do wrong?
I am a new baker so learning each time I bake.
Many thanks
Fiona
Susie Collings says
Hi Fiona. Glad you liked the cake. Often the cake will stick a little, so not to worry. You could leave it to cool a bit longer in the tin before turning it out, which will help. Cheers - Susie
Helen Matthews says
Is this sturdy enough to be stacked and have fondant added?
Susie Collings says
Hi Helen, To be sure about stacking, you need to use dowels or straws and a cake board to support the top layer. Ideally I would use a slightly denser cake on the bottom. Cheers - Susie
rosy says
hi, how would i alter the recipe for 22cm cake tin? also, how could i make the cake more moist? thanks!
Susie Collings says
Hi Rosy, If you want a moister cake I would look at Chocolate Fudge Cake.
You could use the 4-egg quantity for a 22cm chocolate sponge cake, which will be a little shallower, or you could use 5 eggs and 300g butter and sugar, 40g cocoa, 260g flour, 2.5 tsp baking powder.
Melissa says
Hi, I’m confused by the 2 heaped table spoons and I measure this at 30ml ob my scales? Please help
Thankyou
Susie Collings says
Hi Melissa. The weight of the cocoa will be about 25g, but 30g is fine. If you use measuring spoons the volume will be 60ml. I will update the recipe to make it clearer. Cheer - Susie
Alice says
Hi, sorry if I am misunderstanding. I am trying to bake a 6 inch cake and I understand the 2 eggs and 125g of everything else but what about the cocoa powder, baking powder etc.
Thank you
Susie Collings says
Hi Alice, Thanks for your question. I'll make the post clearer.
For a 6-inch cake use 1 1/2 tbsp cocoa powder and make up the weight to 175g with flour. 1 tsp baking powder. 1 tsp vanilla is still fine. Cheers - Susie
Cally White says
I have 4x shallow 6 inch silicone cake moulds. I am planning to make my husband a 4 tier chocolate cake. What would I need and do I need to get anything to stabilise it i.e. dowels??
Thank you!
Susie Collings says
Hi Cally, For a four-tier 6-inch cake I would use a 3-egg quantity and make slightly shallower cakes. They won't take so long to cook, so test earlier. If they spring back when you touch them lightly with your finger, they're done.
You shouldn't need any extra support for this type of cake.
Cheers - Susie
Helen Matthews says
Hi I am wondering is this a moist cake and will it hold up to being frosted please?
Susie Collings says
Hi Helen, This cake is neither moist nor dry. It can definitely be frosted.
Cheers - Susie
sabah says
Hi can I use the batter in a single 7 inch pan. The dimensions are 18×5. Please reply asap.
Susie Collings says
Hi Sabah, If you only have a single deep pan, you will need to cook the cake for longer and at a slightly lower temperature to ensure it cooks in the middle without burning the edges.
Susie Collings says
Hi Linda, So pleased you like the cake - and thanks for lettingme know! Cheers Susie
Linda says
Made this cake today, lovely and light, excellent for chocolate lovers