Chocolate Sponge Cake

bowl 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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  • 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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