Prepare to embark on a culinary journey that will transform your kitchen into a French patisserie! This Black Chocolate Sponge Cake is not just a dessert—it's a luxurious experience that promises to melt in your mouth and captivate your senses. With its rich, velvety texture and deep chocolate flavor, this cake is the secret weapon in every home baker's repertoire. Whether you're looking to impress guests or treat yourself to a moment of pure indulgence, this recipe will elevate your baking skills from amateur to artisan.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 4 eggs
- 1/2 cup butter, melted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper to prevent sticking.
- Sift together the all-purpose flour, cocoa powder, baking powder, and salt in a medium bowl. This ensures no lumps and evenly distributes the dry ingredients.
- In a large mixing bowl, crack the eggs and add sugar. Using an electric mixer, beat the eggs and sugar on high speed for about 5-7 minutes until the mixture becomes pale, thick, and forms ribbons when the beater is lifted.
- Gently fold the melted butter into the egg mixture using a spatula, being careful not to deflate the air incorporated during beating.
- Gradually fold the sifted dry ingredients into the wet mixture, using a gentle folding technique to maintain the cake's airiness. Mix until just combined, avoiding overmixing.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Place the pan in the preheated oven and bake for 25-30 minutes. To check doneness, insert a toothpick into the center - it should come out clean with a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, turn out onto a wire rack to cool completely.
- Once cooled, the cake can be served as is, dusted with powdered sugar, or decorated with chocolate ganache or whipped cream.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature for the most consistent and fluffy texture.
- Egg Beating Technique: When beating eggs and sugar, don't rush! The 5-7 minute whipping time is crucial for creating that signature light and airy sponge.
- Gentle Folding is Key: Use a spatula and fold ingredients with a light hand to preserve the air bubbles that give the cake its delicate structure.
- Avoid Overmixing: Stop mixing as soon as dry ingredients are incorporated to prevent a dense, tough cake.
- Accurate Oven Temperature: Use an oven thermometer to ensure precise 350°F (175°C) for even baking.
- Cooling Technique: Let the cake cool completely before serving or decorating to maintain its perfect texture and prevent crumbling.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 6g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 120mg
