Heavy Chocolate Sponge cake recipe is very easy to bake at home. When you purchase from a bakery, you don’t get too much joy as when you bake on your own.
The steps are quite simple; when you follow all these steps, you can easily bake a perfect cake without facing the problems of hardness or dryness.
The perfect technique is to make a fuffy material of eggs and butter. This allows the cake sponge to be lightweight.
The taste of the cake depends upon the butter you are using. If you use salted butter, it tastes normal, but if you use unsalted butter, the cake becomes tasteful. The key ingredient to make your cake heavenly tastiest cake then you should use pure homemade butter in the heavy chocolate sponge cake recipe.
It is highly likely that you will become a master chef in baking professional cakes with a variety of toppings and icings if you become an expert in baking perfect sponge cake.
Nutritional Value of Heavy Chocolate Sponge Cake
Heavy chocolate sponge cake is a tasty treat, but it’s necessary to remember that it’s not the healthiest choice regarding nutrients. This cake contains high fat and sugar content, that’s why it is also considered to be a high-calorie dessert.
A normal heavy chocolate sponge cake slice has approximately 400 calories, 22 grams of fat, 46 grams of carbohydrates, and 4 grams of protein (or about 1/8th of the cake).
It also contains plenty of sugar, which, if consumed excessively, can lead to blood sugar rises and falls. Consuming this cake regularly as part of a healthy diet is not advised, but it can be enjoyed sometimes as a treat.
Icing Varieties That You Can Add To Heavy Chocolate Sponge Cake Recipe
Chocolate ganache: A classic frosting for this type of cake can be chocolate ganache, made by melting chocolate and heavy cream to produce a thick glossy glaze. This topping creates a mind-blowing taste when topped on heavy chocolate sponge cake.
Chocolate buttercream frosting: Butter, powdered sugar, and melted chocolate are creamed to create the rich and creamy frosting known as chocolate buttercream. This frosting can also be used for icing this cake.
Chocolate curls: The top of the cake can be elegantly decorated with chocolate curls and thin, delicate strips of chocolate. It can be sprinkled over the chocolate layer of icing.
Chocolate shavings: Like chocolate curls, chocolate shavings are created using a vegetable peeler or a sharp knife to slice tiny pieces of chocolate from a bigger block. It can also be used to decorate this cake.
Chocolate chips: Chocolate chips are little chunks of chocolate that can be used to decorate a cake in an easy but delectable way. It also looks beautiful besides taste.
You can also check Marble Cake Recipe
The ingredients and complete procedure list is enumerated below:
Ingredients:-
⦁ 2 cups of Granulated sugar
⦁ 1 ¼ cup of all-purpose flour
⦁ ½ cup of Cocoa powder
⦁ 1 – 1/2 tsps of baking powder
⦁ 1 pinch of baking soda
⦁ 1 tsp of salt
⦁ 2 eggs
⦁ 1 cup of milk on room temperature
⦁ Half cup of vegetable oil
⦁ 2 tsps of vanilla extract
⦁ 1 cup of boiled water
How to proceed:
STEP 1:
Take a cake baking pan of 9 inches and grease it with oil or butter. Preheat the baking oven or cooking pot for baking. It can be baked wherever is convenient for you.
STEP 2:
Take a separate bowl and swift flour and baking powder, baking soda and cocoa powder. Set aside all these dry ingredients and move on towards next step.
STEP 3:
Take egg whites and whisk them using an electric beater or hand whisk. Then gradually add egg yolks and whisk them. Then add granulated sugar and whisk for more than 2 minutes. Then add vegetable oil and mix well. The mixture will be prepared as a fluffy foam.
STEP 4:
Now add all the sifted dry ingredients (including flour, baking powder, baking soda) gradually by folding the mixture with the help of the spatula. Add milk and hot water to it and mix it very well.
STEP 5:
Pour the prepared cake batter into the pan and place it in the preheated oven for 30 to 35 minutes or until it’s completely done. Insert a toothpick to check whether the cake has been made complete. If the toothpick comes out clean, it means the cake is made. Allow it to bake for a few more minutes if it’s not clean on the outside.
STEP 6:
Let it cool down completely. Remove the sides of cake from the cake pan and then turn it over. Moist it with milk, sugar syrup or any juice with the help of a brush or you can also serve it without moistening it.
You can also visit my special Kitkat Cake Recipe as it is also a variation of this cake.
NOTE: All the cakes are prepared very delicious if you bake the sponge (fundamental part) of the cake very well.
FAQS:
Can I substitute the butter in the recipe with a different type of fat, such as oil or margarine?
Various kinds of oil can be used in place of butter, but the cake’s flavor and texture might change. Sticking to the original recipe’s use of butter would be best for the best results.
Can I use a different type of flour, such as whole wheat flour or almond flour, instead of all-purpose flour?
It is possible to use several types of flour, but doing so may also change the cake’s flavor and texture. It is advised to follow the original recipe’s instructions and use all-purpose flour for the best results.
Can I use a non-dairy milk, such as almond milk or soy milk, instead of regular milk?
Yes, you can replace the usual milk in the recipe with non-dairy milk. But it can additionally affect the cake’s flavor and consistency. For optimum results, it is advised to use non-dairy milk that is unflavored and unsweetened.
How long does it take to bake the cake?
The size and type of cake pan used, the particular oven utilized, and the baking time can all affect the final product. The cake should be checked frequently towards the end of baking by poking a toothpick through the center of the cake. If it comes out clean, take out your cake from the oven or pot.
Can I make the cake ahead of time and store it in the refrigerator?
Yes, the cake can be prepared in advance and kept in the fridge for up to two or three days. It is suggested that you cover it in aluminum foil or plastic wrap to protect it from drying.
Can I freeze the cake for later use?
You can freeze the cake for up to two to three months. Before freezing, it is suggested to wrap the cake tightly in plastic wrap or aluminum foil. The cake must be taken out of the freezer and left to defrost for a few hours before serving.
