Chocolate sponge cake....Urgent help needed.....pleeeease

[LadyTophamHatt]

I'm quite a whizz at making normal sponge but DH asked me to make chocolate one.

If I'm using 6oz on flour how much Cocoa should I use?

The only time I've ever make a chocolate sponge it was an utter disaster and looked like a frizbe at the end!!

Thankyou ladies

I would substitute 2 oz flour for 2 oz cocoa.

My choc cake recipe is simple and never fails

2 oz cocoa
6oz of SR Flour
8oz caster sugar
8oz flora
4 eggs
1 tsp baking powder
drop of milk

whizz it all together, 180 degrees for about half an hour.

lovely kbear, thanks.

you are a star.

Ignore me if you know this BUT you know the thing about pressing the sponge in the middle when you think it's cooked and if it springs back it is, if it stays pressed in it isn't - right? IYSWIM!!!

What I mean is, if you take it out of the oven before it's cooked in the middle you will get a flat cake. It's trial and error with recipes and ovens but once you've cracked it you will always be able to make the cake for any occasion.

I fill it with fresh cream and melt a bar of chocolate on the top and decorate with chocolate leaves. Perfect for parties.

sorry, just read your original post and you're already a whizz at sponges so ignore me!

this is my first attempt at a full sponge, in a proper cake tin IYKWIM.
It's not 2 halves but 1 big deep sponge.
I expect it will be flat and burnt or undercooked in side.

I'll be decorating it with cotton cream and mini chocolate button to disguise the actual cake

this is my first attempt at a full sponge, in a proper cake tin IYKWIM.
It's not 2 halves but 1 big deep sponge.
I expect it will be flat and burnt or undercooked in side.

I'll be decorating it with cotton cream and mini chocolate button to disguise the actual cake

this is my first attempt at a full sponge, in a proper cake tin IYKWIM.
It's not 2 halves but 1 big deep sponge.
I expect it will be flat and burnt or undercooked in side.

I'll be decorating it with cotton cream and mini chocolate button to disguise the actual cake

ahem - don't tell everyone this - family secret ingrediant with choccy cakes.

(let me whisper it to u).............. on top of the coco add 1 tsp of coffee - any u have is fine. brings out the richness of the choccy - not don't tell anyone I told u!

I don't know how it will rise all in one tin, perhaps you would be better with a madeira style cake than a sponge. Worth a try though, let us know how it comes out.

I'm not a coffe drinker and can taste it in my tea even if it's been stirred with the same spoon.
It would be against every grain in my body to put coffee with chocolate cake.

Coffe and Chocolate?? you're mad woman...mad I tell you, MAD!!

no i'm serious I'm like u hate coffee literally won't have DH's coffee spoon dipped in my tea! but u honestly can't taste it just a teaspoon full (flat one at that) and I use the black pot of cocco forget whta they call it.

I didn't know till mum told me how they kept it to rich! working on keeping it moist thou as our recipe doesn't always keep moist.

it's risen well so far, still alittle bit soft in the middle so will give it another 5 minutes.

It's out of the oven.

Risen bloody fantasically if you ask me.

I'll wait for it to cool, decorate and I'm then going to put it on member profiles.

I'm a very proud chocolate cake maker

send me a slice

i'll have a chunk as well!

lol

I've just put my chocolate cake in the oven.

I tend to make LARGE ones.

But I see that all is well here, so will put my recipe down! lol

i know you've already made this one - congrats - hope dh appreciates.
just thought i'd add the tip - my friend always adds a chocolate yoghurt & her cake is always really yummy & moist

Forgot to take a photo before it got attacked!

Quite yummy, but rather crispy on the outside. would your yoghurt trick solve that ernest?

The inside it fluffy enough for a first attempt, quite impressed with my culinary skills actually

LadyT - crispiness due to temp too high - those last five mins when you were waiting for the middle to cook you could perhaps turn the temp down. Sounds like you all enjoyed it though. Trial and error with cakes innit! Delicious hobby though, practising.

glad it worked out for you. I tend to put more than a drop of milk in. Makes it lovely and moist. Mine was gorgeous and will be demolished within a few short days.