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Homemade Chocolate Sponge Cake Recipes: 6-Egg Chocolate Cake
My homemade 6-egg chocolate cake recipe is one of the most delicious chocolate sponge cake recipes you’ve ever baked at home. View the recipe and video below!
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Homemade Chocolate Sponge Cake with 6 Eggs
- 6 eggs
- a pinch of salt
- 6 tbsp granulated sugar
- 3 tbsp cocoa powder
- 5 tbsp cake flour
- break the eggs, separate the yolks and egg whites, then place the egg whites into a bowl, add a pinch of salt, and whip the ingredients into a mixer or kitchen robot.
- when the egg whites start hardening, add gradually the sugar while continuing to whip the ingredients.
- add the egg yolks one by one while combining the ingredients gently by hand with slow circular movements from bottom to top (VERY IMPORTANT FOR AN AERATED TEXTURE!)
- add the cocoa powder and flour, then mix again the ingredients gently by hand.
- line a mold with baking paper and pour the dough inside.
- bake the dough in the preheated oven at 180C/360F until is no more sticky inside (about 20-30 minutes, depending on your oven.)
- remove the mold from the oven and wait to cool the cake to room temperature before preparing the cake further with buttercream or other ingredients.
Baking Tips for the Best Results:1. Precise Measuring: Accurate measurement of ingredients is crucial for baking. Use a kitchen scale to measure ingredients like cocoa powder, granulated sugar, and cake flour. Even a slight variation can affect the cake’s texture and taste. 2. Room Temperature Eggs: To achieve the best volume when whipping egg whites, make sure your eggs are at room temperature. Cold egg whites don’t whip as well. Separate the eggs while they are cold, and then allow the egg whites to come to room temperature before whipping. 3. Gentle Folding Technique: When combining the dry ingredients with the whipped egg mixture, use a gentle folding technique. Avoid overmixing, as it can deflate the whipped eggs, leading to a less airy and lighter texture in the final cake. 4. Sift the Dry Ingredients: Sift the cocoa powder and cake flour before adding them to the batter. This not only helps to remove any lumps but also aerates the dry ingredients, resulting in a smoother and lighter cake texture. 5. Bake and Cool Properly: Bake the cake in a preheated oven at the recommended temperature and duration. Overbaking can make the cake dry. Once done, let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely. This prevents it from becoming overly dense.
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FAQs about the Chocolate Sponge Cake Recipe
Can I use cocoa powder interchangeably with cocoa mix for this cake?
It’s best to use unsweetened cocoa powder for this cake. Cocoa mix often contains sugar and other additives, which can affect the texture and taste of the cake. Stick to unsweetened cocoa powder for the best results.
How can I prevent my cake from sticking to the pan?
To prevent sticking, grease the cake pan with a thin layer of butter or vegetable oil and dust it with a light coating of cocoa powder or flour. This creates a non-stick surface that helps the cake release easily after baking.
Can I substitute all-purpose flour for cake flour?
While you can use all-purpose flour in a pinch, cake flour is preferred because it has a lower protein content, resulting in a softer and lighter texture. If you do use all-purpose flour, consider using slightly less to avoid over-developing gluten, which can make the cake denser.
Why is my cake sinking in the middle?
Several factors can cause a cake to sink in the middle, including underbaking, overmixing, or opening the oven door too soon. Make sure to follow the recommended baking time and avoid opening the oven door prematurely to maintain the cake’s structure.
Can I add extra cocoa powder for a more intense chocolate flavor?
While it’s tempting to intensify the chocolate flavor, adding too much cocoa powder can make the cake dry and alter the texture. Stick to the recommended amount in the recipe for the perfect balance of flavor and texture.
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