My Amazingly Soft Moist Chocolate Sponge Cake Recipes

Steps:

• Heat oven to 190C/170C fan/gas 5. Butter and line two 20cm sandwich tins with baking parchment.
• Use a handheld electric whisk or a freestanding mixer to beat 175g softened unsalted butter and 175g golden caster sugar together in a bowl until creamy and light in colour. Then add 1 large egg, still mixing.
• Sieve 50g cocoa powder, 100g self-raising flour and a pinch of salt into another bowl and add a third of that to your wet ingredients.
• Once combined, add 1 more large egg and another third of the flour mixture and work that in.
• Then add 1 more large egg and the remaining flour and beat until you have a smooth thick batter. If the batter is stiff, stir in a splash of milk to loosen it.
• Divide the mixture between the tins and smooth the top with the back of a spoon.
• Bake for 20-25 mins until springy to the touch. Take out of the oven and leave in the tins for 10 mins before turning out onto a wire rack to cool completely.
• Meanwhile, make the buttercream by melting 50g dark or milk chocolate in the microwave, or in a bowl over just simmering water, making sure the base doesn't touch the water. Leave to cool.
• Beat 85g softened unsalted butter and half of the 175g sieved icing sugar together until light and fluffy. Add the remaining icing sugar and melted chocolate and mix together. If the icing is runny, chill in the fridge until it is firm but still spreadable.
• To assemble the cake, put a small dollop of icing onto a plate and put one of the cakes on top. Spread the top of the cake with half the icing, leaving a 1cm border around the edge.
• Put the second cake on top and push down very gently. Spread the remaining icing over the top.

Steps:

• Pre-heat oven to 200°F.
• Add flour, cocoa powder, sugar, and salt into a bowl and mix well.
• Then slowly fold in the oil and butter. Once combined, crack the egg into a separate bowl and add a little bit at a time.
• Now, add enough milk to turn it into a batter-like consistency and mix well.
• Butter a square pan and pour in the batter. Bake for 12-15 minutes.
• Let cool, then serve.

Steps:

• Preheat your oven to 180c & grease a 10" round springform cake tin.
• Warm the margarine up in the microwave for about 20-30 seconds, it needs to be extremely soft but not liquid.
• In a fairly large bowl, beat the sugar & the warmed margarine together. Unlike a regular sponge, you don't need to do this for more than a couple of minutes - creaming to get it fluffy is not required here!
• Next beat in the eggs, once they are fully incorporated add the baking powder & cocoa powder. Carefully mix them in then quickly beat the mix for a minute.
• Mix in the flour, being sure to get it well mixed & break up any lumps that may be lurking.
• Finally, mix in the water little by little.
• Pour the cake batter into the tin, level off & place in the centre of the oven to bake for 40 minutes.
• As soon as 40 minutes have passed, turn the oven off & leave the cake in there for 10-15 minutes before removing.
• Leave the cake in it's tin for 10 mins then pop out & leave to cool on the serving plate.
• Once the cake has cooled, give it a generous dusting of confectioners sugar.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir butter, white sugar, and brown sugar together in a bowl; add vanilla extract and mix well. Stir eggs, 1 at a time, into butter mixture until smooth.
• Sift flour, cocoa powder, and salt together in a separate bowl. Stir flour mixture, alternating with buttermilk, into butter mixture until batter is smooth, adding more buttermilk if needed to thin out batter. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

Steps:

• Mix together dry ingredients.
• Combine wet ingredients in a separate bowl.
• Combine dry and wet ingredients together (I gently whisk them together with a fork).
• Transfer mixture to a greased cake pan or cupcake tins. (Mixture usually fits one 13" x 9" pan or two 8" or 9" round pans.).
• Bake at 350 degrees F for approximately 30 minutes. (Bake for approximately 15 minutes if making cupcakes).
• Set aside to cool before frosting.
• To begin the Chocolate Cocoa Frosting beat powdered sugar and butter until blended. (If using an electric mixer, use low speed).
• Stir in vanilla extract and cocoa powder.
• Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting becomes too thin, add more powdered sugar.

Steps:

• mix flour, cocoa, baking powder, sugar and vanilla in a bowl.
• Add milk, oil and eggs.
• Mix everything until smooth at a slow speed with a mixer.
• Bake at 180°C for 35 to 45 minutes.
• Cool in pan for 10 minutes, then invert and cool on rack.
• For frosting heat cream in a saucepan don't let it boil add chopped chocolate mix until smooth let cool until it thickens (can be put in fridge).
• Use1/3 icing between the layers 1/3 frosting on top and rest around the cake .
• Refrigerate the cake to harden the frosting but serve it at room temperature.