This easy chocolate sponge recipe is a great teat time pleaser. Keep it simple with a little buttercream or even a chocolate fudge filling.
This recipe is for an 8″ cake, but I have included charts below to help you bake this sponge in any size. You can bake this recipe in one tin and slice after baking, but I prefer to bake in two sandwich tins.
I have used our Natural Flavoured Cocoa powder in this recipe, have a look at our flavours here!
Ingredients
- 225g butter/baking spread
- 225g caster sugar
- 4 large eggs
- 170g SR Flour
- 55g S&C Cocoa powder
Method
Pre-heat your oven to 140c fan
- Add the butter and sugar to the bowl of a stand mixer with the paddle attachment.
- Beat until pale, light and fluffy.
- Now add the eggs one at a time, beating until incorporated before adding the next.
- Sift in the flour and cocoa powder, then fold in to retain the air in the mixture.
- Divide the mixture between two tins and bake for approximately 30-40 minutes.
- Test the cakes with a wooden skewer, and remove from the oven if fully baked.
- Allow the sponges to cool inside the tins for 10 minutes before turning out onto a cooling rack.
- Once completely cooled, fill your easy chocolate sponge with a filling of your choice.
Easy chocolate sponge scaling
Use the guides below to bake in different shapes and sizes!
Simply find the size and shape you want to bake and follow that line to find the quantities of ingredients you need. Remember that when baking different sizes, the bake time will differ. The larger the cake, the longer the bake time. Always bake low and slow.
