Chocolate sponge is one of my favourites, but it needs to be light, moist and really chocolaty. So to combine all these things I’ve created the perfect recipe to make the perfect sponge.
The dark chocolate chips add richness and gooeyness to the cake, the coffee and the pinch of salt enhance the chocolate flavour and the addition of bicarb lifts the cake and gives it a light texture.
Delicious paired with a silky chocolate ganache, or just as nice with a light vanilla buttercream and some fresh raspberries.
Ingredients: (makes a three layer 8″ cake)
- 350g plain flour
- 370g caster sugar
- 60g cocoa powder
- 1tsp bicarb
- 1/2tsp salt
- 200g dark chocolate chips
- 50ml espresso coffee
- 210ml vegetable oil
- 225ml whole milk
- 3 free range eggs
- 1tsp vanilla paste
- First off grease and line your three 8″ cake tins, if you’d rather do cupcakes it’ll make 24. Pre heat your oven to 170 degrees.
- Sieve the flour, sugar, cocoa, bicarb and salt into a big mixing bowl. Sieving will help keep the cake light once baked and prevent any lumps of flour throughout the cake. Then stir through the chocolate chips.
- In a large jug whisk together the coffee, oil, milk, eggs and vanilla.
- Make a well in the centre of your dry ingredients and add in the wet ingredients a bit at a time, making sure you whisk until smooth after each time.
- Once it’s all mixed together and is silky smooth you can pour it into your cake tins. It splits into about 420g of mix per tin but don’t worry too much about making them exactly the same, just make sure it’s more or less evenly spread.
- Then bake in your preheated oven for 35-40 minutes. To test that it’s baked it should spring back when you press it.
- Leave to cool, then ice with your favourite topping and enjoy!