The Ultimate foolproof Chocolate Sponge Cake Recipe : Genoise

Soft and fluffy chocolate sponge cake

Having a reliable sponge cake recipe is a must in baking, and this chocolate sponge cake is one you can always count on.

Personally, I stick to my tried-and-true recipe unless I come across something equally simple and quick that delivers a soft and delicious result.

This chocolate sponge cake is my go-to favorite. It’s easy to make, uses basic pantry staples, and consistently turns out perfectly.

Whether you’re making a classic vanilla sponge cake or a chocolate version, the technique is the same, ensuring a high, soft, and fluffy cake every time.

Quick and simple, this recipe guarantees a light and fluffy texture, making it perfect for any creation you want to fill and decorate for a delightful treat.

Ingredients You Need for Chocolate Sponge Cake (21 cm Mold – 5 cm High)

Here are the essential ingredients to make a light and airy chocolate sponge cake, perfect for layered desserts like Black Forest cake or birthday treats:

• 4 large eggs : These provide structure and volume. Make sure they’re at room temperature for better aeration when whisked.
• 120 g caster sugar : Finer than regular granulated sugar, it dissolves easily into the eggs, helping achieve that fluffy, mousse-like texture in the batter.
• 90 g all-purpose flour : A neutral, versatile flour that keeps the sponge light without becoming too dense.
• 30 g unsweetened cocoa powder : Adds rich chocolate flavour and gives the cake its deep color. Sift it to avoid lumps.
• 1/2 tsp baking powder : Optional but helps the cake rise evenly, giving you that perfect, soft crumb.

Essential Tools for Making a Perfect Sponge Cake

If you love baking, these small but essential tools are a must-have in your kitchen for a stress-free and successful sponge cake every time:

1 – Electric hand mixer: Ideal for whipping eggs to a light, airy foam.
2 – Large mixing bowl: Preferably made of glass, stainless steel, or the bowl of a stand mixer.
3 – Springform or removable-base cake pan: Makes unmolding easy without damaging the cake.
4 – Spatula: Perfect for gently folding in the flour and scraping every bit of batter into the pan.
5 – Parchment paper: Prevents the cake from sticking and ensures a clean, professional finish.

how to make the perfect chocolate (cocoa) sponge cake ?

– Prepare the Sugar and Egg Mixture

1. Whisk the sugar and eggs together until they form a creamy, firm foam.
2. Whisk for 10 to 12 minutes, using an electric mixer or a stand mixer with a whisk attachment.
3. The fluffier the mixture, the lighter and taller your sponge cake will be.

– Incorporate the Dry Ingredients

4. Sift the flour, cocoa powder, and baking powder together.
5. Add the dry mixture gradually in three batches.
6. Switch to a spatula or hand whisk for this step; avoid using an electric mixer to prevent deflating the batter.
7. Fold the ingredients gently using upward motions, not circular stirring, to keep the batter airy.

– Transfer to the Baking Mold

If prepared correctly, the batter should flow into the mold like a ribbon, not a thin liquid stream.

Pour the batter into a 20 cm springform pan lined with baking paper.

– Bake the Cake

10. Bake at 180°C (350°F) for 20 minutes in a fan-assisted or static oven.
11. Monitor the baking time; adjust if necessary based on your oven’s heat.
12. If the top browns too quickly, reduce the temperature to 170°C or 160°C.
13. Be cautious with overly hot ovens, as they can create a crust that prevents the cake from rising properly.

– Cool the Cake

14. Once baked, remove the cake from the mold and let it cool on a wire rack.

Chocolate Genoise in vidéo

You can watch the chocolate sponge cake recipe in this video :

How to Adjust the Ingredients for a Larger Chocolate Sponge Cake?

Chocolate sponge cake, just like the plain version, is a basic recipe that’s very easy to make — and the formula is simple to remember:

For each egg, multiply by 30 to get the amount of sugar and flour needed.

For a chocolate version, simply replace part of the flour with cocoa powder, depending on how rich you want the chocolate flavor to be.

Choosing the Right Pan Size and Sponge Cake Height for a Perfect Chocolate Genoise

Selecting the right pan size is key to achieving a successful chocolate sponge cake.

Since sponge cake batter is very light and bakes quickly, it’s important to use a high-quality cake pan.

The final height of your sponge cake depends on both the size of your pan and the quantity of ingredients used.

The most important thing: your cake pan must have straight sides. This helps the sponge bake evenly and rise with a clean, uniform shape.

Baking Tip When Changing Pan Size:

If you’re using a smaller pan or want a taller sponge, lower the oven temperature to 160°C (320°F) and increase the baking time. This ensures the center bakes through without burning the edges.

You can also double the quantities for an extra-tall sponge, but remember:

• Lower the temperature
• Extend the baking time

Here’s a quick guide:

By adjusting your ingredients and baking conditions, you’ll get the perfect, fluffy genoise every time!

Expert Tips

– Preparation Tips :

• Use Room-Temperature Ingredients: Ensure eggs and other ingredients are at room temperature. This helps achieve maximum volume when whisking.
• Sift Dry Ingredients: Always sift flour, cocoa powder, and baking powder together to remove lumps and evenly distribute leavening agents.

– Whisking Eggs and Sugar :

• Invest Time in Whisking: Whisk eggs and sugar for at least 10-12 minutes until the mixture is pale, thick, and triples in volume. This creates the necessary airiness.
• Test the Ribbon Stage: The mixture should form a ribbon that sits on the surface momentarily before disappearing when the whisk is lifted.

– Folding the Batter :

• Be Gentle: Use a spatula or a large metal spoon to fold in dry ingredients. Avoid overmixing, as this can knock out the air and result in a dense cake.
• Add in Batches: Incorporate dry ingredients in three parts for even mixing and to maintain the batter’s fluffiness.

– Choosing the Right Pan :

• Line Your Pan: Use baking paper to line your pan, ensuring the cake doesn’t stick and can be easily unmolded.
• Correct Size: Stick to the recommended pan size (e.g., 20 cm). A pan that’s too large or too small can affect the cake’s rise and texture.

– Baking :

• Preheat the Oven: Ensure your oven is fully preheated to 180°C (350°F) before baking.
• Avoid Overbaking: Start checking for doneness a few minutes before the suggested time. Insert a toothpick in the center; it should come out clean or with a few moist crumbs.
• Adjust Heat if Needed: If the top browns too quickly, lower the oven temperature slightly.

– Cooling and Handling :

• Cool on a Rack: Let the cake cool completely on a wire rack before decorating or slicing to prevent it from becoming soggy or crumbly.
• Unmold Carefully: Run a knife around the edges before releasing from a springform pan to ensure smooth edges.

– Enhance Flavor :

• Add Espresso Powder: A small amount of espresso powder enhances the chocolate flavor without being noticeable.
• Use Quality Cocoa: Opt for high-quality cocoa powder for a richer, more intense chocolate taste.

– Customizing for Desserts :

• Perfect for Layering: Slice the cake horizontally for layered desserts like Black Forest.
• Brush with Syrup: For extra moisture, brush layers with simple syrup or flavored syrup before adding fillings.