Chocolate Sponge Cake
20m prep 45m cook 1h 5m ready
A rich chocolate sponge cake made with cocoa and espresso, perfect for layering or serving with whipped cream.
Ingredients
- ⅔ cup sifted (65g) cake flour
- ½ cup (40g) unsweetened Dutch-process cocoa powder
- ¼ teaspoon salt
- 6 large eggs
- 2 teaspoons vanilla
- 2 teaspoons instant espresso powder
- 1 cup (200g) sugar
- 1 Whipped Cream (opens in new tab)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- ⅔ cup sifted (65g) cake flour
- ½ cup (40g) unsweetened Dutch-process cocoa powder
- ¼ teaspoon salt
- 6 large eggs
- 2 teaspoons vanilla
- 2 teaspoons instant espresso powder
- 1 cup (200g) sugar
- 1 Whipped Cream
Let's Cook
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Step 1.
Sift together 2 times, then return to the sifter: ⅔ cup sifted (65g) cake flour; ½ cup (40g) unsweetened Dutch-process cocoa powder; ¼ teaspoon salt
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Step 2.
Combine in a stand mixer with the whisk attachment: 6 large eggs; 2 teaspoons vanilla; 2 teaspoons instant espresso powder
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Step 3.
Beat on high speed until the consistency of softly whipped cream, about 10 minutes. Gradually beat in 1 tablespoon at a time, beating for about 3 minutes in all: 1 cup (200g) sugar
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Step 4.
Sift about one-third of the cocoa mixture over the top and fold in. Sift and fold in the remaining cocoa mixture in 2 more additions. Scrape the batter into the tube pan and spread evenly. Bake until the top springs back when lightly pressed and a cake tester inserted into the center comes out clean, about 45 minutes.
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Step 5.
To cool and unmold, see Angel Food Cake. Serve plain or with: Whipped Cream
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