Chocolate Sponge Cake

Serves 6


  • 1½ cups Plain Flour
  • 2 Tbsp Cocoa
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • 200g Good Quality Dark Chocolate, chopped
  • 225g Unsalted Butter, softened
  • 1 cup Caster Sugar
  • 1 tsp Vanilla Extract
  • 4 Eggs
  • ½ cup Milk
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How to Cream Butter and Sugar


Preheat the oven to 160°C.

Grease and line a 23cm square or XXcm round cake tin. Sift the flour, cocoa, baking powder and baking soda into a bowl and set aside.

Place the chocolate pieces in a bowl over a saucepan of simmering water until melted. Be careful not to let the chocolate touch the water. Cool slightly.

Beat butter and sugar until light and fluffy. Then add the vanilla followed by the eggs, 1 at a time, beating well after each addition. Pour in the melted chocolate and mix well. Fold in a third of sifted ingredients, followed by a third of the milk.

Repeat until all ingredients are incorporated and the mix is smooth. Pour into the pan and bake for 45 to 55 minutes until risen and a skewer inserted in the centre comes out clean.

Allow the cake to cool in the pan on a rack for 10 minutes, then invert onto a rack, remove the baking paper and let cool completely. Decorate to your liking.

By The Smart Shopper

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