This Martha Stewart Chocolate Sponge Cake is a light and rich recipe, which uses Dutch process cocoa and cake flour. It’s a classic, foolproof recipe, ready in about 1 hour and 25 minutes.
Martha Stewart Chocolate Sponge Cake Ingredients
Cake:
- 1 ⅓ cups sugar, divided
- Unsalted butter, for pans
- 8 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup Dutch process cocoa
- ½ cup cake flour
Milk Chocolate Frosting:
- 1 pound milk chocolate, finely chopped
- 4 sticks unsalted butter, softened
- 1 cup confectioners’ sugar
- Pinch of coarse salt
- 1 cup sour cream
How To Make Martha Stewart Chocolate Sponge Cake
- Make the simple syrup: Combine 1/3 cup sugar and 1/3 cup water in a saucepan over medium-high heat, stirring until the sugar dissolves. Remove from heat and let cool.
- Prep the pans and oven: Preheat oven to 425°F. Butter two 8-by-2-inch round cake pans, line with parchment rounds, and butter the parchment.
- Whip the eggs and sugar: In a stand mixer with whisk attachment, beat eggs and remaining 1 cup sugar on medium speed until the mixture quadruples in volume and holds a 3-second ribbon, about 10 minutes. Mix in vanilla.
- Fold in dry ingredients: Sift cocoa and cake flour together. Gently fold into egg mixture using a rubber spatula.
- Bake the cakes: Divide batter between prepared pans. Bake for 15–17 minutes until the cake is springy and pulls away from the sides. Cool on racks.
- Level and layer: Trim the tops of cakes to level. Slice each cake horizontally to create 2 layers.
- Make frosting: Melt the chocolate over a double boiler. Let cool slightly.
- Cream butter and sugar: Beat butter, confectioners’ sugar, and salt until pale and fluffy, about 5 minutes.
- Finish frosting: Beat in melted chocolate, then sour cream until fully incorporated. Chill if needed to thicken.
- Assemble the cake: Place one layer on a platter, brush with simple syrup, and spread 3/4 cup frosting. Repeat with remaining layers. Frost top and sides.
- Chill the cake: Refrigerate until set, about 1 hour.
Recipe Tips
- How to keep sponge cake from deflating: Gently fold the flour and cocoa mixture into the whipped eggs to preserve the air.
- Why use simple syrup on cake layers?: It keeps the sponge moist and adds a subtle sweetness.
- Can I make this ahead of time?: Yes, assemble and refrigerate up to 24 hours in advance.
- What kind of cocoa should I use?: Dutch process cocoa gives the cake a rich, deep flavor.
- How to make even layers: Use a serrated knife and rotate the cake slowly as you slice horizontally.
What To Serve With Chocolate Sponge Cake
This chocolate sponge cake pairs perfectly with:
- Fresh berries or berry compote
- Whipped cream
- A scoop of vanilla or coffee ice cream
- Espresso or strong brewed coffee
- A glass of red wine or dessert wine
How To Store Chocolate Sponge Cake
Refrigerate: Store in an airtight container in the fridge for up to 4 days.
Freeze: Wrap individual slices in plastic and foil, then freeze for up to 1 month. Thaw overnight in the fridge.
Chocolate Sponge Cake Nutrition Facts
- Calories: 630 per slice
- Fat: 45g
- Saturated Fat: 27g
- Carbohydrates: 50g
- Sugar: 40g
- Protein: 6g
- Fiber: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use all-purpose flour instead of cake flour?
Cake flour creates a lighter texture. All-purpose flour will make the cake denser but can be used in a pinch.
Why is my sponge cake flat?
Overmixing the batter or under-whipping the eggs can deflate the air needed for rise.
Can I use dark chocolate instead of milk chocolate for frosting?
Yes, but the flavor will be more intense and less sweet.
How long should I chill the cake before serving?
At least 1 hour to set the frosting, but it’s even better after a few hours in the fridge.
Is this cake suitable for layering and decorating?
Yes, it’s sturdy yet light enough for layered cakes and decorative finishes.
Try More Recipes:
- Martha Stewart Chocolate Sheet Cake
- Martha Stewart Chocolate Raspberry Cake
- Martha Stewart Chocolate Pudding Cake
Martha Stewart Chocolate Sponge Cake
Description
A rich and fluffy chocolate sponge cake layered with creamy milk chocolate frosting.
Ingredients
Cake:
Milk Chocolate Frosting:
Instructions
- Combine 1/3 cup sugar and 1/3 cup water in a saucepan and stir until sugar dissolves. Let cool.
- Preheat oven to 425°F. Butter and line two 8-inch cake pans.
- Beat eggs and remaining sugar in a stand mixer for 10 minutes until thick. Mix in vanilla.
- Sift cocoa and flour over the mixture and gently fold in.
- Divide batter into pans and bake for 15–17 minutes. Cool completely.
- Slice each cake into 2 layers. Brush first layer with syrup and spread frosting. Repeat for all layers.
- Frost the top and sides. Chill for 1 hour before serving.
- For frosting, melt chocolate and cool slightly. Beat butter, sugar, and salt until fluffy. Add chocolate and sour cream. Chill if needed to thicken.