Chocolate Sponge Cake Using Eggs, Indian Style
by Tarla Dalal
Added to 75 cookbooks
This recipe has been viewed 211702 times
chocolate sponge cake with eggs recipe | Indian style chocolate sponge cake | basic chocolate cake | with amazing 27 images.
Who can resist the temptation of sinking their teeth into a soft, rich and gooey chocolate sponge cake? An all-time favourite, the chocolate sponge cake fits perfectly into any occasion, and is a must-add to everybody’s cooking folders. A perfect cake presentation relies on a perfect sponge, and here is how you can achieve such an ideal rich chocolate sponge cake with eggs.
This chocolate sponge cake recipe is super moist and delicious. We have used eggs which make the cake super spongy and soft.
This Indian style chocolate sponge cake recipe is made with the most basic baking ingredients that are easily available in every well maintained Indian household pantry and this recipe uses minimum of ingredients. The recipe is so easy that even a amateur would not go wrong with it as it is hassle free.
To make chocolate sponge cake with eggs, sieve the plain flour, baking powder and cocoa powder in a deep bowl and keep aside. Sieving is important as it makes the sponge light and airy. Cream the butter and sugar in a bowl, mix well using a spatula till smooth. Keep aside. Add the eggs, one at a time and mix gently with help of a spatula. Finally, add the plain flour-cocoa powder mixture, vanilla essence and milk and fold gently using a spatula.
Grease and dust a175 mm. (7") diameter cake tin and transfer the batter into it. Bake in a pre-heated oven at 200°c (400°f) for 30 minutes. Keep aside to cool slightly. Demould and use as required. Make sure to use good quality dark cocoa powder to get maximum flavors in your chocolate sponge cake. Also, see to that all the ingredients to be at room temperature ingredients so they emulsify better.
Make this perfect dessert recipe, chocolate sponge cake with eggs recipe for your kiddos birthday or planning for a high tea party at home.
Enjoy chocolate sponge cake with eggs recipe | Indian style chocolate sponge cake | basic chocolate cake | with detailed step by step recipe photos below.
For chocolate sponge cake using eggs- Sieve the plain flour, baking powder and cocoa powder in a deep bowl and keep aside.
- Cream the butter and sugar in a bowl, mix well using a spatula till smooth. Keep aside.
- Add the eggs, one at a time and mix gently with help of a spatula.
- Finally, add the plain flour- cocoa powder mixture, vanilla essence and milk and fold gently using a spatula.
- Grease and dust a 175 mm. (7") diameter cake tin and transfer the batter into it.
- Bake in a pre-heated oven at 200°c (400°f) for 30 minutes.
- Keep the chocolate sponge cake aside to cool slightly. Demould and use as required.
Chocolate Sponge Cake Using Eggs, Indian Style recipe with step by step photos
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Make sure you sift the flour well. This step is very important as it makes the cake light and airy.
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Beating of the butter with an electric beater and then adding the sugar is important to make the cake fluffy.
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After adding the eggs make sure you add a tbsp of flour, as said in the recipe, as this prevents curdling of the batter.
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While adding the remaining flour to the batter, use the cut and fold method to retain the airation.
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After pouring the batter in the greased and dusted tin, put it to bake immediately in a pre-heated oven.
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Allow the chocolate sponge cake with eggs recipe | Indian style chocolate sponge cake | to cool completely and then serve then in wedges.
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To make the batter for chocolate sponge cake with eggs recipe | Indian style chocolate sponge cake | place a sieve on the bowl. Measure out all the other ingredients and have them ready to use. Preheat the oven at 200°C (400°F).
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Place the plain flour on the sieve.
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Add baking powder. It is a leavening agent used to give the sponge cake rise.
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Add cocoa powder. Using good quality dark cocoa powder to get maximum flavors in your chocolate sponge cake.
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Sift the maida, baking powder, and cocoa powder together in the deep bowl and keep aside. This will remove any lumps and impurities from the flour before it incorporates into the batter.
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In another deep bowl, add butter at room temperature. It is important for all the ingredients to be at room temperature ingredients so they emulsify better.
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Cream the butter in a bowl with an electric beater for 1 minute. If you do not have an electric beater then make use of a wire whisk but it would be a tedious task.
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Add sugar.
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Cream it with an electric beater for 2 to 3 minutes till it is light and fluffy.
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Add an egg. Eggs are a leavening agent as they incorporate air into the batter, which will expand in the oven and cause the cake to rise.
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Also, add 1 tbsp of the sifted flour mixture.
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Beat with an electric beater till the egg is just mixed. You can also use a stand mixer fitted with the paddle attachment.
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Repeat steps 10 and 11 2 more times.
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Beat with an electric beater till the egg is just mixed. It's important not to beat the batter too much, mix just long enough to make it smooth.
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Add the remaining flour. Add vanilla essence. It helps in removing the egg smell from cakes. You can use anything like rose water, lemon or orange peel, coffee water.
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Add milk.
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Fold gently using a spatula. Ensure you do not over mix at any stage or else the air will escape and result in a deflated cake.
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Beat with an electric beater for 30 seconds to mix uniformly. If you feel like the beater is going to be too damaging to the cake mixture, please by all means fold it in by hand. Our batter for chocolate sponge cake with eggs | Indian style chocolate sponge cake | is ready!
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Mix lightly with a spatula till no lumps remain and our rich chocolate cake batter with eggs is ready.
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To bake chocolate sponge cake with eggs | Indian style chocolate sponge cake | grease a 175 mm. (7") diameter cake tin with butter or oil.
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Line it with parchment paper or dust it with flour, knocking out the excess to make the surface non-stick.
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Pour the chocolate sponge cake batter into it and smoothen the top by tapping the cake tin on your worktop.
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Bake chocolate sponge cake with eggs in a preheated oven at 200°C (400°F) for 30 minutes. Remove from the oven and keep aside to cool slightly. The cake is cooked when it looks well risen and fluffy.
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Check if the chocolate sponge cake has cooked well or no is to insert a skewer into the center of the cake - it should come out clean.
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Invert the tin over a rack
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Tap sharply to unmold the chocolate sponge cake with eggs | Indian style chocolate sponge cake |
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Gently run a knife around the edge and turn the basic chocolate sponge cake out of the mould and use as required. Listing down some popular chocolate cake variants from our website: No Flour Chocolate Cake, Chocolate Nut Cake, Chocolate Fudge Cake, Chocolate Coconut Cake, Gluten- Free Chocolate Sponge Cake are.
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Nutrient values (Abbrv) per slice
| Energy | 418 cal |
| Protein | 7.8 g |
| Carbohydrates | 47.8 g |
| Fiber | 1.5 g |
| Fat | 22.4 g |
| Cholesterol | 55.7 mg |
| Sodium | 288.4 mg |
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