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Easy Chocolate Sponge Cake
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4.56 from 9 votes

Chocolate Cream Cake

Every baker needs an easy chocolate sponge cake recipe they can depend on. This cake is reliably delicious however it is presented. Serve it simply, as a chocolate cream cake, or dress it up to mark special occasions.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Baking, Dessert
Cuisine: Worldwide
Servings: 6
Calories: 504kcal


For the Cake

  • 120 g (½ cup/ 4 ¼ oz) Baking margarine or butter
  • 120 g (⅝ cup/ 4 ¼ oz) Caster sugar
  • 2 Eggs Large, free-range
  • 3 tablespoon Milk
  • 100 g (¾ cup/ 3 ½ oz) Plain (all-purpose) flour
  • 30 g (¼ cup/ 1 oz) Cocoa powder
  • 1 teaspoon Baking powder

For the Filling

  • 3 tablespoon Jam
  • 250  ml (1 cup)  Double (heavy) cream
  • 1 tablespoon Chocolate flakes


Make the Cake

  • Preheat the oven to 180C/ 350F/ GM4 and grease & line 2 x 6-inch cake tins
  • Using electric beaters, cream the butter and sugar together until light & fluffy
  • Separate the egg white and yolks. Put the whites aside. Add the yolks to the creamed ingredients along with the milk. Beat until just combined
  • Sift the flour, baking powder and cocoa powder into the bowl and gently stir in, using a large metal spoon until thoroughly combined. Take care not to overwork the batter though
  • Whisk the egg whites to stiff peaks. Take a spoonful and mix it into the cake batter to loosen it, then fold the rest in. Continue to mix until just combined and no obvious patches of egg white are visible
  • Divide the batter between the cake tins and bake for approx 20 minutes until well risen. A cocktail stick poked into the centre of the cake should come out clean
  • Remove from the oven when sufficiently baked. Let cool in the tin for 2 minutes, before unmolding. Remove the parchment and allow the cakes to cool completely on a wire rack

Fill the Cake

  • Put the cream into a medium mixing bowl and whip until the cream holds it’s shaped nicely
  • Place 1 layer of cake on a plate/ stand and spread with 2-3 tablespoon jam
  • Top with ⅔ of the cream – either pipe it on or smooth it out with a knife - then top with the second layer of cake
  • Spread a thin layer of cream across the top and scatter chocolate flakes over, leaving a 2cm border around the cake edge
  • Pipe the rest of the cream around the edge of the cake (I used a Wilton 8b nozzle)
  • Best served immediately but this cake can be covered and stored in the fridge for up to 2 days (let sit at room temperature for 1 hour prior to serving)


Please note that the recipe presented is for a 2 layer cake made in 6-inch pans. It’s a relatively small cake, designed to serve 6 people. The recipe works on the following basis:
per egg add the following:
  • 60g butter/ sugar /
  • 50g flour
  • 15g cocoa powder
  • ½ teaspoon baking powder
  • 1 ½ tablespoon milk
These measures are sufficient to make 1 layer of the cake in a 6-inch pan. So for the 2 layer cake presented, I have simply doubled these quantities. Similarly, I could turn it into a 3 layer cake by tripling these measurements.
But from these measurements, it is also easy to scale up this recipe for a 2-layer cake for several different tin sizes. Here are the measures needed for some common cake tin sizes:
  • two layers in 6-inch tins (2 eggs + 120g butter/ sugar + 100g flour + 30g cocoa powder + 1 teaspoon baking powder + 3 tablespoon milk)
  • two layers in 7-inch tins (3 eggs + 180g butter/ sugar + 150g flour + 45g cocoa powder 1 ½ teaspoon baking powder + 4 ½ tablespoon milk)
  • two layers in 8-inch tins (4 eggs + 240g butter/ sugar + 200g flour + 60g cocoa powder + 2 teaspoon baking powder + 6 tablespoon milk)


Calories: 504kcal | Carbohydrates: 46g | Protein: 6g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 155mg | Sodium: 187mg | Potassium: 258mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1192IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 2mg