Always perfect chocolate sponge cake

    50 min

    A classic sponge cake made into a chocolate sponge cake. This is completely fail-safe. Use a good quality cocoa powder (not drinking chocolate) for best results!

    2912 people made this

    Serves: 10 

    • 3 eggs
    • caster sugar
    • margarine or unsalted butter
    • self raising flour
    • 55g cocoa powder

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Weigh your three eggs with their shells. Take that weight and measure the same amount each for the sugar, margarine and flour. Weigh the flour last. (For example, if the eggs weigh 200g, then the flour should weigh 200g, the sugar 200g and the same for the margarine.)
    2. For the flour, remove 55g from the weight you measured to match the weight of the eggs. Add 55g of cocoa powder. Combine the flour and cocoa.
    3. Preheat the oven to 170 C / Gas 3. Grease two 23cm sandwich tins and line with baking parchment.
    4. Put all of the margarine and sugar into a large mixing bowl. Cream together with an electric mixer until pale, creamy and fluffy.
    5. Crack ONE egg into a small bowl (incase something is wrong with the egg) then add it to the margarine/sugar mixture. It is important that you do not over whisk at this point, just use the mixer on its lowest setting until the egg has become a part of the mixture. Repeat this process with the second egg and, after that, the third egg.
    6. Sieve a couple of tablespoons of flour-cocoa mixture at a time into the mixing bowl with the other ingredients. Keeping the electric mixer turned off, give the mixture a quick stir (this will help prevent any of the flour flying out when you turn the mixer on!). Turn the mixer on now and mix everything together very well. Try to get air into the mixture as well as this will make the sponge lighter.
    7. Divide the mixture evenly between the two tins. Bake in the preheated oven for 20 minutes. To make sure it has finished baking, use your fingers to very lightly press on the top of the sponge. It should feel spongey and spring back up.
    8. Let the sponge cool on a cooling rack. (Don't forget to remove the parchment!) When cool, add jam, whipped cream, icing, butter icing or anything you want to fill and decorate your cake.

    Cook's note

    This same basic recipe can be used to make butterfly cakes, fairy cakes, birthday cakes and any other kind of sponge recipe. Try different things to adapt it and make your own cakes. If you find a good way to use this recipe, please make suggestions by commenting!

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    Reviews in English (136)


    Excellent quick no nonsense recipe. Turned out perfectly as promised. This will become a favourite from now.  -  22 Apr 2012


    Made one big cake and baked it for 53 mins, lovely.  -  24 Oct 2012


    This has got to be the best chocolate cake ever and I have tried loads, I added some chocolate chips, please try this cake you can't go wrong, I love it x  -  05 Apr 2013