Prepare to embark on a decadent chocolate journey that will transform your ordinary baking experience into an extraordinary culinary adventure! This rich, velvety chocolate sponge cake isn't just a dessert—it's a slice of pure indulgence that promises to tantalize your taste buds and impress even the most discerning chocolate enthusiasts. With its moist, tender crumb and luxurious chocolate buttercream filling, this cake is about to become your new go-to recipe for special occasions or when you simply need a moment of sweet escape.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup butter, softened
- 4 large eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup chocolate buttercream frosting
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper, ensuring the sides are also lightly buttered.
- In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Whisk to combine and set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Gradually fold the dry ingredient mixture into the wet ingredients, mixing gently until just combined. Be careful not to overmix the batter.
- Divide the cake batter evenly between the two prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Once completely cool, spread chocolate buttercream frosting between the layers and over the top and sides of the cake.
- Refrigerate for 30 minutes to set the buttercream, then slice and serve at room temperature.
Tips
- Room Temperature Matters: Ensure all ingredients, especially eggs and butter, are at room temperature for smoother mixing and better cake texture.
- Sifting is Key: Always sift dry ingredients to remove lumps and create a more uniform cake batter.
- Don't Overmix: Gently fold ingredients to maintain the cake's light and airy texture. Overmixing can lead to a dense, tough cake.
- Check Doneness Carefully: Use the toothpick test—if it comes out clean or with just a few moist crumbs, your cake is perfectly baked.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent the buttercream from melting.
- Buttercream Tip: For a smoother frosting application, use an offset spatula and consider chilling the cake between frosting layers.
- Storage Hack: Store the cake in an airtight container in the refrigerator for up to 4-5 days to maintain its freshness.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 7g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 135mg
