This is a moist chocolate sponge cake recipe and it makes the most delicious and indulgent Easter Chocolate Cake.
The cake is filled with a chocolate buttercream which is rich but not that sweet. It is a standard American buttercream recipe with added cocoa. The chocolate cake is made with oil too giving it that moist spongy texture.
To make this chocolate sponge cake Easter themed you will need some chocolate Easter bunnies and some mini eggs.
FAQ on the chocolate sponge cake recipe
- if you don’t have any 8 inch baking tins or want a different cake style, you can do so. Just ensure you don’t fill the cake tin more than half way
- Can i make half the recipe – yes you can make half the recipe or double it. Just change the cake tins and monitor the cooking times to ensure the cake is done.
- The cake batter is runny – make sure you do not use a spring form cake tin or else this will leak. I use PME cake tins which work perfectly. Just make sure they are lined.
- Do I need a crumb coat: not always. The crumb coat gives the cake a base for the next layer of icing so it is easier to coat again and crumbs don’t form.
- I don’t have time to chill the cake after – is this necessary. In the colder months it is fine but in the summer the icing may melt especially if you have many layers
- Can I use regular buttercream? Yes you can make the cake less chocolatey by using a normal vanilla buttercream.
- Do I have to coat the outside of the cake? No you do not have to coat the outside of the cake. You can just layer it.
Chocolate sponge cake recipe
Moist chocolate cake filled with a chocolate buttercream and covered with more buttercream and mini eggs.
Servings: 12 Slices
Ingredients
Chocolate Cake Ingredients
- 225 g plain flour
- 250 g caster sugar
- 100 g light brown sugar
- 85 g cocoa powder
- 1 ½ tsp baking powder
- 1½ tsp bicarbonate of soda
- 2 eggs
- 250 ml milk
- 125 ml vegetable oil
- 2 tsp vanilla extract
- 150 ml boiling water
- 1 tsp coffee
Chocolate Icing
- 200 grams butter
- 400 grams icing sugar
- 50 grams cocoa powder
- 6-8 tbsps of water
Instructions
- Line 2 8 inch baking tins. Preheat the oven at 180 degrees celcius
- Sieve then mix all the dry ingredients together
- In a separate bowl whisk the eggs, milk, oil and vanilla extract the add this to the dry ingredients and combine
- Mix 1 tsp of coffee with the boiling water then add it to the rest of the mixture until combined. Don’t over mix
- Pour the mixture into your baking tins then bake for 30-35 minutes, until a skewer comes out clean.
- Once the cake is baked, leave it to cool at room temperature then after 10 minutes take the cake out of the tin and let this totally cool.
Chocolate Buttercream
- While the cake is cooling prepare your icing.
- Beat the butter until it’s almost pale white and a light texture. Sift in the icing sugar and gently fold the mixture together with a spoon or spatula. Doing this avoids the cloud of icing sugar.
- If you need to add in a couple of tablespoons of water.
- Once the mixture is combined, beat it until it is light and fluffy. This takes at least 5 minutes. Add in some more water as you go along to loosen it up.
- Once combined, add in the cocoa powder and mix with a spatula before whisking again. The buttercream gets a deeper colour the next day because the cocoa powder is full absorbed into the buttercream.
Assembly of the cake
- Cut the layers of your cake if you want to. This will give it height and also add in more buttercream.
- Place your bottom layer on your cake stand then place some icing on it. Keep repeating until you have covered all your layers. Now ice the outside of the cake. It doesn’t need to be perfect. This is the crumb coat.
- Chill the cake for about 30 minutes then put on your final coat of icing all over the cake. Smooth it over with a warm metal spatula.
- Using a fork draw a design on the cake to give it a bark effect. This also covers any imperfections in the icing.
- You can leave it as is for a plain chocolate cake or top it with what you like.
This Easy Chocolate Sponge Cake recipe is perfect as a birthday cake too. Want more Easter inspiration?What about this Eggcellent Mango & White Chocolate Cheesecake?
[…] Hope you get to try these creamy moreish Easter chocolate pots for Easter. Pimp them up more with your favourite Easter eggs. If you love everything chocolate try out my chocolate everything Easter Cake. […]