Warm Fig And Chocolate Sponge Cake Recipes

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BEST EVER CHOCOLATE SPONGE CAKE



Best Ever Chocolate Sponge Cake image

This recipe was created after I miscalculated a recipe for brownies. The brownies were horrible but the result was a perfect chocolaty sponge cake. I make it ever since and it's perfect for a layer cake, frosting or on it's own.

Provided by dutchgirl

Categories     Desserts     Cakes     Sponge Cake Recipes

Time 55m

Yield 24

Number Of Ingredients 9

1 cup butter, melted
1 cup white sugar
½ cup brown sugar
1 tablespoon vanilla extract
4 eggs
¾ cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon salt
½ cup buttermilk, or as needed

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.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 17.2 g, Cholesterol 51.5 mg, Fat 8.8 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 5.3 g, Sodium 170.2 mg, Sugar 13.2 g

CHOCOLATE SPONGE CAKE



Chocolate sponge cake image

Good Food reader Eve Scott shares this easy, foolproof recipe for chocolate sponge cake, perfect for a birthday, afternoon tea or weekend treat

Provided by Eve Scott

Categories     Afternoon tea, Dessert, Treat

Time 55m

Number Of Ingredients 9

175g unsalted butter, softened, plus extra for the tin
175g golden caster sugar
3 large eggs
50g cocoa powder
100g self-raising flour (or same quantity plain flour with 1 tsp baking powder)
1-2 tsp milk
50g dark chocolate (or milk chocolate if you prefer)
85g unsalted butter , softened
175g icing sugar, sieved

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.

Nutrition Facts : Calories 435 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

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