Chocolate Sponge Cake. Chocolate Sponge Cake - Fluffy, moist and perfectly leveled - this sponge cake recipe is the one to have. Find out my tips and tricks to perfect sponge cake every time. Chocolate Sponge Cake Recipe & Video.
Italian sponge cake (Pan di Spagna) is used in desserts like cassata.
Good Food reader Eve Scott shares this easy, foolproof recipe for chocolate sponge cake, perfect for a birthday, afternoon tea or.
This chocolate sponge cake is ridiculously easy to make once you have the technique down and it's almost impossible to mess it up!
You can have Chocolate Sponge Cake using 16 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Chocolate Sponge Cake
- You need of For the pastry.
- You need 460 g of self raising flour.
- Prepare 115 g of butter.
- Prepare 115 g of cookeen.
- Prepare 2 tbsp of caster sugar.
- You need 200 ml of cold water (approx).
- Prepare of For the sponge mixture.
- Prepare 340 g of Stork (margarine).
- Prepare 340 g of self raising flour.
- You need 340 g of caster sugar.
- You need 3 of eggs.
- Prepare Drop of milk (if needed).
- It's of Jam layer.
- It's 300 g of seedless Raspberry jam.
- You need of Topping.
- It's 200 g of milk chocolate.
Want to get new recipe updates? See more ideas about recipes, food, chocolate sponge cake. A simple yet festive chocolate cake you can use for birthdays or just serve as a luxurious after-dinner A luscious and versatile chocolate sponge — although just another variation on the Victoria. Chocolate sponge cake - Light, fluffy & soft chocolate sponge cake that makes a good base for decorated or frosted cakes.
Chocolate Sponge Cake instructions
- Preheat oven to 180C/160C fan assisted. Grease large baking tray with butter and start pastry by adding flour and caster sugar to a big bowl and rubbing the butter and cooking fat into the mixture until its like a breadcrumb texture..
- Create a well in the middle and add cold water gradually until pastry looks and feels right. Bring together in a ball then flour surface and hands. Using rolling pin, roll out thinly to cover baking tray then roll back on rolling pin to lift and unload into baking tray. Patch up any holes. You will not need all the pastry for this depending on your baking tray..
- Break jam up in a bowl then spread evenly on top of pastry then move onto your sponge cake mixture..
- Mix the butter and sugar together well before gradually adding eggs and flour until all combined. Add a little milk to loosen the mixture to allow for easier spreading. Then spread evenly on top of the jam..
- Put cake in oven for 45-50 minutes or until fully cooked. Allow to cool. Then melt chocolate in ovenproof bowl over boiling water (don’t allow bowl to touch water) and spread evenly on top of cake. Thank me later..
Sponge cakes are usually made of eggs, fats, flour & sugar. Mary Berry's moist chocolate sponge cake with rich ganache icing is super easy and deliciously naughty. Make a birthday special with Mary Berry's chocolatiest of chocolate sponge cakes. Eggless Chocolate Sponge Cake in Pressure Cooker Turn the chocolate sponge cake upside down so the top becomes the bottom.
