Eggless Chocolate Sponge Recipe
Basic chocolate sponge cake is a one bowl chocolate cake recipe that is quick, easy and delicious. It is an eggless chocolate cake recipe which is perfect to use as a sponge base for your frosting and icing projects. Basic chocolate cake is a simple and no fuss recipe which even a novice can nail it at first attempt.
The recipe that I am sharing today, is a chocolate cake recipe that I have been making for years now and it is one of my favourite. It comes out perfect every time I make. This chocolate cake is perfect to be used as a base cake (sponge) for any chocolate layered cake.
Baking a perfect sponge cake is every bakers and chocolate lovers dream or goal. A perfect sponge which is soft and spongy plays an important role of base in a well decorated cake. If you’re one of them then this recipe is for you.
Everyone would love to have a perfect chocolate cake recipe which they can blindly follow and bake to devour as tea cake or for frosting and icing to celebrate some special occasion. A lot of people have a hard time baking a simple chocolate cake which is easy but delicious, a basic chocolate cake that is part of so many decadent and elegant cake recipes.
If you are looking for a perfect chocolate cake recipe then you are at the right place. This chocolate base cake is made with easily available ingredients and one of the easiest chocolate cake recipe. No doubt it turned out to be one of the best chocolate cake. You must make this basic chocolate cake – it is so good and so easy to make that you’ll make it over and over again!
WHY YOU WILL LOVE THIS RECIPE
– it is quick and easy
– it is a one bowl recipe
– it is eggless
– it has basic ingredients
– no fancy technique and equipment required
– It is moist
– It is fluffy
– It is soft
– it is delicious
– it is a great tea time cake
– it is a perfect base (sponge) for frosting and icing cakes.
LET’S TALK INGREDIENTS
● Flour – The recipe uses all purpose flour (maida). For more healthier version you may use whole wheat flour (atta).
● Cocoa Powder – The recipe uses Hershey’s cocoa powder. Cocoa powder is the most important ingredient in chocolate cake and dessert recipe. The overall taste and texture of the chocolate cake and dessert depends upon the quality of cocoa powder used.
● Sugar – Regular refined sugar is used here. You may used brown sugar. If you don’t want to use sugar you many use jaggery or cane sugar.
● Leavening Agents – Both baking powder and baking soda is used in this recipe to give a perfect amount of lift to the cake.
● Salt – A dash of salt is used to help balance out the sweetness.
● Vinegar – Vinegar is mixed with milk to curdle the milk and form buttermilk. Lemon juice can be used inplace of vinegar. This buttermilk is the substitute ti egg. It allows the cake a perfect rise and turn out a soft, spongy and moist cake.
● Oil – This recipe uses sunflower oil. You can use any neutral flavor oil. You can also use butter or 50-50 ratio of oil and butter. I most of the time uses sunflower oil for my cakes. Oil cakes turns out more soft, light and moist.
● Milk – Whole milk is used here. Recommend to use whole milk for extra richness and taste.
● Flavor – I have used Ossoro brand french vanilla flavor. This flavor is amazing and does the work with just few drops of it. You can use 1 teaspoon vanilla essence instead of this one.
HOW TO MAKE BASIC CHOCOLATE SPONGE CAKE
This basic chocolate cake recipe is very simple and easy to make. It is prepared with very basic ingredients and required no fancy technique and equipment. This basic chocolate sponge is the best chocolate cake recipe.
I made a simple recipe video of super easy and delicious basic chocolate sponge cake recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!
Here’s a step by step pictorial instructions to make basic chocolate sponge cake:
Grease the cake pan lightly wih oil or butter and dust with flour or line the cake with parchment paper.
Preheat oven at 180° C for 10 minutes with both filaments on.
In a mixing bowl add in the milk and vinegar. Mix well and keep aside for 10-15 minutes for the milk to curdle.
In a mixing bowl sieve the flour, cocoa powder, baking powder, baking soda and salt. Mix well to combine.
In the curd mixture add in the sugar, oil and vanilla essence. Mix well to combine together and allow sugar to dissolve.
Add in the flour mixture and gently fold them to make a smooth and lumps free batter.
Pour the batter into the prepared pan. Tap the cake pan on the surface for 3-4 times to release any air bubbles.
Bake the cake at preheated oven @180° C (350° F) with both rods on for 30-35 minutes. A toothpick or skewer inserted should come out clean.
Remove from oven and let the cake stand in the pan for 5 minutes and demould it.
Allow the cake to cool down completely in a cooling rack.
Slice and serve as a tea cake or slice the cake into layers for frosting and icing.
PRO TIPS, TRICKS AND SUBSTITUTION
I have noted down some pro tips and tricks to prepare a perfect chocolate cake recipe all from scratch. I am sure you will love this one as much as we do.
■ Do not over-mix the batter. Mix only until everything is well combined. If you over-mix, you will end up knocking out all the air, resulting in a dense cake.
■ To make this cake vegan you can use non-dairy milk or just water with 1 tablespoon vinegar or lemon juice.
■ For the flour, you may substitute all purpose flour with whole wheat flour or 50-50 % of both.
■ For the oil, I’ve used sunflower oil. You can use any flavorless or neutral tasting oil instead of sunflower oil.
■ You may substitute the oil with 100 gms butter.
■ You may substitute the sugar with brown sugar or any other healthier sweeteners like cane sugar, jaggery etc.
■ Use good quality cocoa powder. I’ve used Hershey’s brand cocoa powder. They’re easily available at grocery stores or online.
■ All ingredients should be at room temperature.
■ Sieve the flour or dry ingredients, this helps in getting a nice texture to the cake.
■ Each oven reacts differently so baking time may differ since the temperature varries from oven to oven.
■ Do not open the oven atleast before 25 minutes of baking and frequently opening oven to check the cake while baking is in process is not advisable.
■ To make this cake with egg, you can use 2 eggs. Plus you need to reduce the milk a little bit.
■ For the flavor, I have used Ossoro’s french vanilla flavor. Just few drops is sufficient. You can use 1 teaspoon vanilla essence inplace of it.
■ You can pour the cake batter into cupcake tin and prepare delicious cupcakes or muffins.
■ If you’re making this cake for simple tea cake or simply for snacking, you can add nuts of your choice or even chocolate chips in the batter and topping.
RECIPE CARD
Basic Chocolate Sponge Cake (Eggless Chocolate Sponge Recipe)
Equipment
- OTG
- Mixing bowl
- 6 inches × 3 inches round cake pan
- 240 ml measuring cup set
- weighing scale
- Wired hand whisk
Ingredients
- 1 cup all purpose flour (128 grams)
- 3 tablespoon cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 200 ml whole milk
- 1 tablespoon vinegar or lemon juice
- ½ cup sugar (100 grams)
- ¼ cup oil (60 ml)
- few drops ossoro french vanilla flavor (or 1 teaspoon vanilla essence )
Instructions
- Grease the cake pan lightly wih oil or butter and dust with flour or line the cake with parchment paper.
- Preheat oven at 180° C for 10 minutes with both filaments on.
- In a mixing bowl add in the milk and vinegar. Mix well and keep aside for 10-15 minutes for the milk to curdle.
- In a mixing bowl sieve the flour, cocoa powder, baking powder, baking soda and salt. Mix well to combine.
- In the curd mixture add in the sugar, oil and vanilla essence. Mix well to combine together and allow sugar to dissolve.
- Add in the flour mixture and gently fold them to make a smooth and lumps free batter.
- Pour the batter into the prepared pan. Tap the cake pan on the surface for 3-4 times to release any air bubbles.
- Bake the cake at preheated oven @180° C (350° F) with both rods on for 30-35 minutes. A toothpick or skewer inserted should come out clean.
- Remove from oven and let the cake stand in the pan for 5 minutes and demould it.
- Allow the cake to cool down completely in a cooling rack.
- Slice and serve as a tea cake or slice the cake into layers for frosting and icing.
Video
Notes
- Do not over-mix the batter. Mix only until everything is well combined. If you over-mix, you will end up knocking out all the air, resulting in a dense cake.
- To make this cake vegan you can use non-dairy milk or just water with 1 tablespoon vinegar or lemon juice.
- For the flour, you may substitute all purpose flour with whole wheat flour or 50-50 % of both.
- For the oil, I’ve used sunflower oil. You can use any flavorless or neutral tasting oil instead of sunflower oil.
- You may substitute the oil with 100 gms butter.
- You may substitute the sugar with brown sugar or any other healthier sweeteners like cane sugar, jaggery etc.
- Use good quality cocoa powder. I’ve used Hershey’s brand cocoa powder. They’re easily available at grocery stores or online.
- All ingredients should be at room temperature.
- Sieve the flour or dry ingredients, this helps in getting a nice texture to the cake.
- Each oven reacts differently so baking time may differ since the temperature varries from oven to oven.
- Do not open the oven atleast before 25 minutes of baking and frequently opening oven to check the cake while baking is in process is not advisable.
- To make this cake with egg, you can use 2 eggs. Plus you need to reduce the milk a little bit.
- For the flavor, I have used Ossoro’s french vanilla flavor. Just few drops is sufficient. You can use 1 teaspoon vanilla essence inplace of it.
- You can pour the cake batter into cupcake tin and prepare delicious cupcakes or muffins.
- If you’re making this cake for simple tea cake or simply for snacking, you can add nuts of your choice or even chocolate chips in the batter and topping.
WAYS TO USE THIS BASIC CHOCOLATE SPONGE CAKE
● Simply slice it and have it with your tea or coffee.
● Slice it into layers, fill and frost it into a decadent and elegant layer cake. You can use fillings like whipped cream, cream cheese, ganache, chocolate mousse, nutella, fruit crush, fruit jam, compote, fresh fruit pieces etc. You can frost it or do icing of whipped cream, chocolate whipped cream, buttercream, ganache etc.
● Simply dust the top with some icing sugar, slice and serve.
● You can use the cake as base and apply your favourite frosting and prepare an eye catchy cake for any occasion.
● You can drizzle chocolate sauce or caramel sauce over the cake and enjoy. It taste amazing.
● You can use this cake base to prepare different desserts like trifles, truffle or pudding.
HOW TO STORE BASIC CHOCOLATE SPONGE CAKE?
This basic chocolate sponge cake stays good at the counter for atleast 3 days. The shelf life depends upon the climatic conditions.
Cling wrap the cake and store in an airtight container in the refrigerator for upto a week. Make sure you bring back to room temperature before using the cake.
You can also freeze this chocolate cake for upto 3 months in the freezer. Cling wrap and place it onto an airtight container and freeze it. Thaw the cake before using.
FEW CHOCOLATE CAKE RECIPES YOU MIGHT LIKE TO TRY
Dutch Truffle Cake
5 Minutes Chocolate Cake
Eggless Chocolate Chip Bundt Cake
Chocolate Lava Mug Cake
Eggless Chocolate Cake
Double Chocolate Coffee Cake
Double Chocolate Muffins
Eggless Banana Chocolate Cake
Chocolate Wine Fruit Cake
Chocolate Ganache Cake
Kidney Beans Brownies
Cranberry Brownies
Chocolate Strawberry Chilly Whisky Cake
Whole Wheat Chocolate Cake
Well, if you make this basic chocolate sponge cake, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy Cooking!
Love Akum
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Lovely sponge cake
This is great! I was searching for this recipe, for a really long time. Can’t wait to try it.
Thank you! Hope you will like it