Chocolate cake is a timeless dessert that has been cherished around the world for centuries. Whether it’s for a birthday, holiday, or a simple family gathering, a rich and fluffy chocolate cake is always a crowd favorite. This sponge chocolate cake recipe is easy to make, yielding a light and moist cake topped with a creamy chocolate ganache and crunchy walnuts. In this article, we’ll guide you through the ingredients, preparation, and baking process to make a delightful sponge chocolate cake that’s sure to impress.
Ingredients for Sponge Chocolate Cake
To make this sponge chocolate cake, gather the following ingredients. These simple yet essential components will contribute to the cake’s rich flavor and light texture.
- 2 Eggs – Eggs provide the structure and moisture for the cake. They also help bind the ingredients together.
- 130 g Sugar – Sugar sweetens the cake and helps it rise while contributing to the texture.
- 70 g Vegetable Oil – This ingredient adds moisture to the cake, making it tender and soft.
- 170 g Flour – The flour acts as the foundation of the cake and helps it rise during baking.
- 40 g Cocoa Powder – Cocoa powder imparts the rich chocolate flavor that defines the cake.
- 3 g Baking Soda – A leavening agent that helps the cake rise by producing gas when it reacts with acid.
- 3 g Baking Powder – Helps the cake rise and become light and fluffy.
- 130 ml Boiling Water – The boiling water helps the cocoa powder dissolve and intensifies the chocolate flavor.
- 30 g Walnuts – Ground walnuts add a nutty crunch to the chocolate ganache topping.
- 85 g Dark Chocolate – The main ingredient for the ganache, dark chocolate gives the cake a rich, velvety finish.
- 85 g Hot Cream – Cream helps to make the ganache smooth and creamy when combined with the dark chocolate.
Step-by-Step Instructions
Making a sponge chocolate cake is simple with the following easy-to-follow instructions. Each step is designed to ensure a light, fluffy, and delicious cake that will delight anyone who tastes it.
Step 1: Prepare the Cake Batter
Start by preparing the wet ingredients. In a large bowl, beat the eggs, sugar, and vegetable oil using a whisk or an electric mixer. Beat the mixture until it becomes light and fluffy. This process incorporates air into the batter, which is key to achieving a light and airy cake texture.
Next, sift the flour, cocoa powder, baking soda, and baking powder into a separate bowl. Sifting ensures that the dry ingredients are well combined and removes any lumps from the flour or cocoa powder. Sifting also helps to incorporate air into the flour, promoting a light and fluffy texture.
Gradually add the sifted dry ingredients into the egg mixture. Use a spatula or whisk to gently fold the ingredients together until they are well incorporated. Be careful not to overmix, as this could result in a dense cake. Once the dry ingredients are fully incorporated, add the boiling water to the batter. This helps activate the cocoa powder and creates a smoother, slightly runnier batter. Mix until everything is well combined.
Step 2: Bake the Cake
Before you pour the batter into the pan, preheat your oven to 170°C (340°F). This will ensure that the oven reaches the correct temperature before baking. Grease a round cake pan with butter or cooking spray, or line it with parchment paper to prevent sticking.
Carefully pour the cake batter into the prepared cake pan. Use a spatula to smooth the top of the batter and ensure it is evenly distributed. Place the cake pan in the oven and bake for 40-50 minutes, depending on your oven. At the 40-minute mark, check the cake by inserting a toothpick into the center. If it comes out clean, the cake is done. If there’s wet batter on the toothpick, bake for a few more minutes.
Once the cake is done, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely. It’s important to let the cake cool completely before frosting to ensure the ganache doesn’t melt.
Step 3: Prepare the Ganache
While the cake is cooling, prepare the ganache. Start by melting the dark chocolate in a heatproof bowl. You can melt it using a double boiler method or in the microwave. If using the microwave, heat the chocolate in short intervals of 20-30 seconds, stirring between each interval to prevent burning.
Once the chocolate is melted, pour in the hot cream and stir until the ganache is smooth and glossy. The hot cream helps create a rich, velvety texture in the ganache, making it perfect for frosting. If you want a thicker ganache, allow the mixture to cool slightly before applying it to the cake.
After the ganache is prepared, grind the walnuts using a food processor or chop them finely with a knife. Add the ground walnuts to the ganache and stir them in. The walnuts add a nutty flavor and texture that pairs wonderfully with the rich chocolate.
Step 4: Frost the Cake
Once the cake has completely cooled, it’s time to frost it. Pour the chocolate ganache over the cooled cake, allowing it to drip down the sides. Use a spatula to spread the ganache evenly across the top and sides of the cake. The ganache will set as it cools, creating a smooth, shiny finish.
For added decoration, you can sprinkle the top of the cake with additional chopped walnuts or drizzle more ganache over the top. Let the ganache set for a few minutes before slicing and serving.
Serving Suggestions
This sponge chocolate cake is delicious on its own, but there are several ways you can elevate its presentation and flavor:
- Serve the cake with a scoop of vanilla ice cream for a decadent dessert.
- Pair it with a cup of coffee or tea for a delightful afternoon treat.
- For an extra touch of elegance, dust the top of the cake with a little powdered sugar before serving.
- Top with fresh berries such as raspberries or strawberries to add a burst of freshness and color.
Tips for Making the Perfect Sponge Chocolate Cake
- Use room temperature ingredients: Allow your eggs, oil, and cream to come to room temperature before using them in the batter. This helps them combine more easily and ensures a smoother batter.
- Don’t overmix the batter: When folding the dry ingredients into the wet, mix just until combined. Overmixing can result in a dense cake.
- Check the cake early: Ovens vary, so start checking the cake around the 40-minute mark to avoid overbaking. The cake is done when a toothpick inserted into the center comes out clean.
- Chill the ganache: If the ganache is too runny when you first make it, let it cool for a few minutes to thicken before applying it to the cake.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, store it in the fridge for up to a week.
Variations
- Add fruits: Add fresh fruit, such as sliced bananas or berries, to the batter for a fruity twist. The sweetness of the fruit pairs well with the chocolate.
- Chocolate chips: Add chocolate chips to the batter for extra chocolatey goodness.
- Nuts: If you prefer a different type of nut, try substituting walnuts with pecans or hazelnuts for a slightly different flavor.
- Coffee flavor: For a deeper flavor, add a tablespoon of instant coffee granules to the boiling water. This enhances the chocolate flavor and gives the cake a subtle mocha taste.
Frequently Asked Questions (FAQs)
Can I use a different type of oil instead of vegetable oil?
Yes, you can substitute vegetable oil with canola oil or olive oil if you prefer. However, keep in mind that olive oil may impart a slight flavor to the cake, so choose a mild-tasting olive oil if you decide to use it.
Can I make this cake gluten-free?
Yes, you can make a gluten-free version of this cake by using gluten-free flour instead of regular flour. Be sure to check the label to ensure the flour is suitable for baking.
How can I make this cake dairy-free?
To make the cake dairy-free, you can substitute the cream in the ganache with coconut cream or a non-dairy heavy cream alternative. You can also use a dairy-free chocolate for the ganache.
Can I make this cake ahead of time?
Yes, this cake can be made ahead of time. Once baked and cooled, you can store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. The ganache can also be made ahead and stored in the fridge, then gently reheated before frosting the cake.
Conclusion
This sponge chocolate cake is a simple yet elegant dessert that combines the richness of chocolate with the lightness of a sponge cake. With just a few basic ingredients and easy-to-follow steps, you can create a delicious treat that will impress any guest. Whether served as a standalone dessert or paired with a scoop of ice cream, this cake is sure to be a hit. Enjoy baking and indulging in this mouthwatering chocolate cake!