Fluffy Chocolate Sponge Cake

Rich, light and full of flavour. A classic chocolate cake where eggs help create a soft, airy texture.

Ingredients — Serves 8

• 4 eggs

• 180 g plain flour

• 180 g sugar

• 150 g dark baking chocolate

• 120 g butter

• 100 ml milk

• 30 g unsweetened cocoa powder

• 10 g baking powder

• A pinch of salt

Method

1. Preheat the oven to 180°C and prepare a 20–22 cm cake tin.

2. Melt the chocolate and butter together over a low heat or in the microwave in short intervals. Stir until smooth and allow to cool slightly.

3. Beat the eggs and sugar together for a few minutes until the mixture becomes pale, light and airy.

4. Gradually add the melted chocolate and milk, mixing gently.

5. Sift together the flour, cocoa powder, baking powder and a pinch of salt.

6. Gently fold the dry ingredients into the mixture until you have a smooth, even batter.

7. Pour the batter into the prepared cake tin and bake for approximately 30–35 minutes.

8. Check that the cake is cooked by inserting a skewer into the centre. Remove from the oven and allow to cool before taking it out of the tin.

💡 Tip

Beat the eggs and sugar thoroughly before adding the remaining ingredients. The air incorporated during whisking helps create a lighter, fluffier sponge cake.

Time: 50 min · Difficulty: Easy · Servings: 8