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Sponge Chocolate Cake

This light yet rich Sponge Chocolate Cake is a delightful journey into chocolate paradise, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Baking, Dessert
Cuisine: Austrian, European
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 pieces eggs Fresh and at room temperature
  • 130 g sugar
  • 70 g vegetable oil
  • 170 g flour All-purpose flour can be used
  • 40 g cocoa powder
  • 3 g baking soda
  • 3 g baking powder
  • 130 ml boiling water Added at the final mixing stage
  • 30 g walnuts To grind
For the chocolate glaze
  • 85 g dark chocolate Can substitute with semi-sweet or milk chocolate
  • 85 g hot cream Used to melt the chocolate

Method
 

Preparation
  1. Preheat oven to 170-180°C (340-350°F).
  2. In a bowl, beat the eggs with the sugar and vegetable oil until frothy.
  3. In another bowl, mix the flour, cocoa powder, baking soda, and baking powder.
  4. Gradually combine the dry ingredients into the egg mixture, then slowly add the boiling water until smooth.
Baking
  1. Pour the batter into a mold and bake for 40-50 minutes, checking periodically.
Chocolate Glaze
  1. While the cake cools, melt the dark chocolate with the hot cream and mix until well combined.
  2. Grind the walnuts and combine them with the chocolate mixture.
Assembly
  1. Decorate the cooled cake with the chocolate glaze and sprinkle walnuts on top.

Notes

Serve with whipped cream or powdered sugar. For best flavor, consume within 3 days.