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Chocolate Sponge Cake

Chocolate Sponge Cake is a traditional American recipe for a classic chocolate sponge cake made with real chocolate and which is iced (frosted ) with a chocolate and coffee cream thickened with an egg. The full recipe is presented here and I hope you enjoy this classic American version of: Chocolate Sponge Cake.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

8

Rating: 4.5 star rating

Tags : Baking RecipesCake RecipesUSA Recipes


Ingredients:

For the Cake:
30g sweetened chocolate
45g plain chocolate (at least 65% cocoa solids)
3 eggs
135g caster sugar
45g flour

For the Chocolate Cream:
60g sweetened chocolate
60ml freshly-brewed coffee
15g butter
1 egg, beaten
1 dessert spoon rum or brandy

Method:

Heat the chocolate in a bain-marie (double boiler) until melted then set aside to cool slightly. Meanwhile, whisk the eggs with the sugar until the mixture is thick and drops off the whisk in ribbons. Stir the flour and chocolate into the egg mix until thoroughly combined then turn into a shallow tin that's been greased and floured. Transfer to an oven pre-heated to 190°C and bake for about 25 minutes, or until a skewer inserted into the centre of the cake emerges cleanly. Turn out onto a wire rack and set aside to cool.

In the meantime, prepare the chocolate cream. Combine the chocolate and coffee in a small pan. Heat gently, stirring frequently, until the chocolate melts and the mixture comes together as a thick cream. Take off the heat and cool to lukewarm. Now beat in the egg and the butter until smooth then flavour with the rum or brandy. Spread over the top of the cake and set aside to cool and harden before cutting into squares and serving.

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