This moist chocolate sponge cake will impress you with its texture and flavor. Tender but rather dense sponges with a rich chocolate flavor can be used as a base for a cake or as a standalone treat. The sponge cake is juicy, so it does not require additional soaking.
This recipe is designed for an 18 cm (7-inch) round cake pan and makes a tall sponge cake that can be sliced into 3–4 layers. If using a larger pan, adjust the ingredient amounts proportionally.
Ingredients
- 50 g of dark chocolate
- 50 g of butter
- 250 g of greek yogurt
- 2 eggs
- 150 g of sugar
- a pinch of salt
- 120 g of flour
- 20 g of cocoa powder
- 1 tsp of baking soda
Melt the chocolate and butter in a microwave (in pulses of 15 seconds, stirring each time). Cool down to room temperature.
Turn on the oven to preheat to 180°C (350°F).
Mix the yogurt, eggs, sugar, and salt with a mixer or whisk.
Add the sifted flour, cocoa, and baking soda in three passes. Mix thoroughly with a whisk or silicone spatula.
Add the chocolate-butter mixture and mix with a silicone spatula or whisk.
Pour the dough into a baking dish (parchment on the bottom, the walls do not need to be greased). You can bake in several pans at the same time, which will reduce the baking time and eliminate the need to cut the sponge cake into cake layers.
Bake at 180°C (350°F) until a toothpick comes out dry. It takes about 35 minutes. But! Baking time may vary depending on your oven.
Take the sponge cake out of the oven and leave it in the mold to cool.
If you plan to use the moist chocolate sponge cake for a layered cake, you have to wrap it in cling film and refrigerate overnight. This way, the moisture in the sponge cake will be evenly distributed, and it will be easy to use when assembling the cake. Remove the sponge cake from the refrigerator a few hours before composing the cake.
Enjoy your meal!
What do you think about this recipe? Did you like it? I am happy to share my experience with you and waiting for your feedback!
Moist Chocolate Sponge Cake | YellowMixer.com
Print RecipeIngredients
- 50 g (1.8 oz) dark chocolate
- 50 g (3½ tbsp) unsalted butter
- 250 g (1 cup) plain Greek yogurt
- 2 large eggs
- 150 g (¾ cup) granulated sugar
- A pinch of salt
- 120 g (1 cup) all-purpose flour
- 20 g (¼ cup) unsweetened cocoa powder
- 1 tsp baking soda
Instructions
Melt the chocolate and butter in a microwave (in pulses of 15 seconds, stirring each time). Cool down to room temperature.
Turn on the oven to preheat to 180°C (350°F).
Mix the yogurt, eggs, sugar, and salt with a mixer or whisk.
Add the sifted flour, cocoa, and baking soda in three passes. Mix thoroughly with a whisk or silicone spatula.
Add the chocolate-butter mixture and mix with a silicone spatula or whisk.
Pour the dough into a baking dish (parchment on the bottom, the walls do not need to be greased). You can bake in several pans at the same time, which will reduce the baking time and eliminate the need to cut the sponge cake into cake layers.
Bake at 180°C (350°F) until a toothpick comes out dry. It takes about 35 minutes. But! Baking time may vary depending on your oven.
Take the sponge cake out of the oven and leave it in the mold to cool.
2 comments
Jayne
23.10.2026 at 17:06What size of cake tin do you use for this cake, please.
Maryna Kalashnyk
23.10.2026 at 21:47Hi, 18 cm (7-inch) round cake tin