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Easy Chocolate sponge cake recipe please..

18 replies

zmandaz · 24/08/2007 18:56

Can anyone give me an easy but tasty recipe for a Chocolate sponge cake. I decided to be brave and try to make me DD's 1st birthday cake but realised I've never actually made a chocolate cake! Thanks.

OP posts:
cece · 24/08/2007 19:10

4 eggs
7 0z self raising flour
1 oz cocoa
8 oz caster sugar
8 oz butter/marg (I use Stork marg)

Put all ingredients into a largish bowl. Sift flour/cocoa in to it. Use an electric mixer to mix it all up. Tip equally into 2 baking tins. 20/25 mins at about 190 c.

UCM · 24/08/2007 19:15

I second yours Cece, but for a really dark colour I would use 6 oz flour and 2 of cocoa - coz I iz a ponce.

zmandaz · 24/08/2007 19:24

Thanks very much

OP posts:
cece · 24/08/2007 19:28

I should have added the bit about adjusting cocoa/flour ratio to suit tastes

Slubberdegullion · 24/08/2007 19:32

If you're doing an all in one (ie lob the lot in and mix together) you need a bit of baking powder in there too to make it rise. Not sure of quantities with a 8/8/8/4, check on the BBC web site. (prob a tbsp)

Alternatively you can use the ingredients that cece has given you, but cream the butter and sugar together first until pale, slowly add the eggs, then fold in the flour & cocoa together.

Slubberdegullion · 24/08/2007 19:36

OK just checked with Delia, with a 6/6/6/3 ckake you need a rounded teaspoon of baking powder, so with 8oz maybe 1 and a half teaspoons.

Oh with that quantity of cake mix zmandaz make sure you are using 8 inch sandwich tins

UCM · 24/08/2007 19:40

Oh Cece, don't blush, I was being up my own arse

cece · 24/08/2007 20:27

I always get a good result with this all in one recipe and never add baking powder Perhaps I should...

zmandaz · 24/08/2007 21:15

Thanks for all the messages. I have no idea what size tins we have. All I know is it's going to be a circular cake! I think I need to do a bit of research and hope for the best that it works. Otherwise there'll be a mad dash to Sainsburys on the day! Thanks again.

OP posts:
Ceolas · 27/08/2007 09:29

How did you get on?

Any ideas for icing the chocolate cake apart from chocolate buttercream. That's my usual...

zmandaz · 27/08/2007 20:04

I haven't made it yet. I probably should do a trial run but as time seems to be flying, I'll probably just hope for the best the night before the party! My idea is to do a round chocolate sponge, use choc swiss roll for the ears and nose then cover the whole lot in chocolate buttercream for icing as I don't know of anything better. I've got some tiny chocolate teddy-shaped sprinkles to go on top and I'll use chocolate buttons for eyes/nose. It'll be very chocolaty and very messy!

OP posts:
cece · 27/08/2007 20:05

Sounds yummy

jetgirl · 27/08/2007 22:46

Chocolate recipe sounds much like the one I've always done, but I never bother with making icing. I melt a 200g bar of Cadbury's dairy milk and put that on, then decorate liberally with smarties. Now have the urge to go and make chocolate cake...

SlightlyMadShockwave · 27/08/2007 22:57

The best rich dark choc cake I have made (can use as a gatueaux base) is as foillows:

2teaspoons sunflower oil
250g (9oz) SR flour (McDougalls supremem sponge flour v good)
6 tablespoons cocoa powder
2teaspoons baking powder
300g (10oz) sunflower marg
300g soft brown sugar
2 teaspoons vanilla essence
6 lrg eggs

Frosting
150g dark choc
150ml double cream

2 8" tins

  1. Grease tins with sunflower oil and line with greasproof
  2. Beat butter and sugar until creamy. Add vanilla
  3. sieve flour and cocoa & baking poweder into a clean bowl
  4. Add eggs one at a time, each with a tblspoon of the flour mix. Beat well with each addition. Gently stir in rest of flour
  5. Into cake tins and bake for 40-45 mins (170C GM 3) turn out etc. and allow to cool.

The best choc frosting ever and dead easy:

Break choc into a bowl and add cream. Heat over a pan of boiling water until choc melted. Mix thoroughly and transfer to firdge. Stir frequently (every 5 mins) until you get the consistency of butter at which point it is read to sprean on cake. This should be enough to do top, middle & sides but I normaly just do top and middle. You could decorate top with grated choc/white choc.

Should ideally be eaten same day as it has fresh cream in - but I have left it in a cool kitchen for 3-4 days with no probs.

Appologies for typos it is lat and I am tired.

SlightlyMadShockwave · 27/08/2007 22:58

Choc frosting is sooo much better than choc buttercream

jetgirl · 27/08/2007 23:00

Ooh, might have to try that frosting though!

SlightlyMadShockwave · 27/08/2007 23:04

Tis devine.........

And actually teh cake is very rich. I think the bron sugar makes a difference along with the great big pile of coco powder...

jetgirl · 27/08/2007 23:07

I could never eat a cake that big. Oh who am I kidding?!

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