Chocolate sponge cake recipes
Our top 3 of 54 Chocolate sponge cake recipes
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Semi Liquid Chocolate Cake
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Chocolate Sponge
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Sticky Chocolate Cake
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Ingredients
- 200g Dark chocolate
- 180g Butter
- 100g Flour
- 4 Eggs
- 200g Sugar
Method
- 1. Preheat your oven at 225°C.
- 2. Melt the butter in your microwave in a bowl.
- 3. In a big bowl mix the sugar, the eggs, and the butter together. The mixture must be creamy.
- 4. Break the chocolate into pieces and melt it in the microwave with 3 teaspoons of water.
- 5. Now, pour the melted chocolate and the sifted flour into the mixture, stirring just until everything is well blended and you have a smooth consistency.
- 6. Pour the mixture into a tin and bake it for 20 minutes.
Ingredients
- 100g butter
- 100g caster sugar
- 100g self raising flour (sifted)
- ½ tsp baking powder
- 2 eggs
- ½ tsp Vanilla essence
- ½ tsp golden syrup
- 4 tbl spn milk
- 2 Tbl spn cocoa powder. sieved
Method
- 1. cream the butter and sugar until light and fluffy
- 2. gradually add the flour and eggs
- 3. add the other ingredients and mix well
- 4. spoon in to a large cake tin that is lined with grease proof paper.
- 5. cook in oven for 40 - 45 mins ant 180 degrees, use a cocktail stick to check if any mixture sticks to it ( if not then it is cooked)
Nils Fearons has contributed to these popular cooking recipes:
5 Comments
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Manisha Patel Sat Nov 15 2008 • Reply
i did it
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Manisha Patel Sat Nov 1 2008 • Reply
PLEASE PLEASE COMMENT
Ingredients
- 200g Self-raising flower
- ½ a teaspoon Baking Powder
- 4 Tablespoons of cocoa powder
- 4 Medium eggs
- 225g Soft margarine
- 225g Light soft brown sugar
- 1 Tablespoon of milk
- 150g Plain chocolate
- 150ml Double cream
Method
- 1. Break the chocolate into piecesand put them into a bowl with the cream.Fill a saucepan a quarter full of water.
- 2. Heat the water until it bubbles,thentake the pan off the heat.Put the bowl into it,then stir the chocolate and cream.
- 3. Let the icing cool for a few minutes,then put it into a fridge for at least an hour.Stir it everynow and then,as it thickens.
- 4. While the icing thickens, preheat your oven to 180°C,350°F ,gas mark 4.Wipe cooking oilover the inside of each tin,then lay the tins on greaseproof paper.
- 5. Draw around the tins,cut out the circles and lay them in tins.Sift the flour.baking powder and cocoa into a large bowl.
- 6. Break the eggs into a mug.Add them to a large bowl,then add the margarine,sugar and milk.Stir everything well.
- 7. Spoon the mixture into the tins and smooth the tops.Bake the cakes for about 25 minutes,then carefully lift them out.
- 8. Leave the cakes in the tin for 5 minutes.Turn them out onto a wire rack.Peel off the paper and leave them to cool.
- 9. Spread some icing on top of the cake,then lay the other cake on top.Spread the rest of the icing all over the outside.
Manisha Patel has contributed to these popular cooking recipes:
14 Comments
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Add commentChina Sat Oct 23 2010 • Reply
I made this last night for family....soooooo nice !. Tried to leave some in the fridge for today, it got snaffled !. Will have to make more,(such hardship).Great recipe,thank you.
emmaszc Mon Feb 8 2010 • Reply
WOW, if there is anyone who is terrible at making cakes, it's me, but this was so easy and after eating way too much because it was so yummy, I now feel quite sick!!! I made little fairy cakes, baked for 12 minutes and ate hot. Only problem was when they cooled they caved in. Is that normal? Thanks for this great recipe, it is truly scrumptious and I can't wait to try it out on friends and family...
vieira4 Thu Feb 4 2010 • Reply
Wow, I have most of that stuff and might make it soon! Looks great!
Amanda Thu Oct 8 2009 • Reply
I made this for a dinner party in 6 small ramekins and served with local hand made ice cream and everyone was dead impressed! My tip would be to keep a close eye on them in the oven though as a minute over and you'll lose the lovely 'goo' inside!
NikkiLovegrove Tue Sep 8 2009 • Reply
DanDare... A lot of thought and love has obviously gone into this recipe and although I believe in the right to freedom of speech you still need to have respect for others. All recipes need to be followed with some common sense as cooking equipment and ingrdients' properties vary, especially with baking. Maybe you should refer to your microwave's manufacturers' instructions and do a bit of testing with cheaper ingredients. I made this with budget chocolate and used a lower setting on the microwave - I also made it in individual rammekins as I knew it'd be messy to dish up - I looked in the oven after 10 minutes and they were done. As a learner I'd advise you to start off with some basic sponge recipes and give each recipe a metaphorical 'pinch of salt'. Good luck! Served it with Ben&Jerry's Baked Alaska - really fantastic.
dandare Sun Sep 6 2009 • Reply
not enough information grammes should have Oz as well as this makes a big difference doing the chocolate in the microwave for three minuetes burns the chocolate and this should be done over simmering water.is the tin lined? so not enough detail for a learner second attempt so very costley
claireev Fri Aug 28 2009 • Reply
Hi this looks lovely - do you vere it warm or cold?
Simpso Mon Aug 24 2009 • Reply
9 inch - ah this is where i went wrong.
FAYE BABYCAKES Mon Apr 27 2009 • Reply
fantastic babycake:)
Charlottev Mon Feb 23 2009 • Reply
Hi Juju,
I use plain flour for this recipe.
Yiou need a 9inch cake pan. It is better to have a small pan because this cake must be thich to be semi liquid.
juju Fri Feb 20 2009 • Reply
hi charlottev i would like to make your
Semi Luquid Chocolate Cake .do you use Plain flour or self raising flour and also what size container do you use to cook it in.
thank you
Judith Douglas
Charlottev Mon Feb 16 2009 • Reply
Thank you! I am happy to hear you like it!
Jade Sun Feb 15 2009 • Reply
Delicious,made it today the family came for Sunday Roast everyone enjoyed it so much so they have taken the recipe and my grandson whose 15 is going to make it at home.Thanks
Vicki B Sat Feb 7 2009 • Reply
I made this for friends last night. It needed a few more minutes in the oven but was still gorgeous served with the "sauce" - the runny bit in the middle - and icecream. It easily served 9 of us and every plate was clean, even after a massive roast dinner!