Chocolate Sponge Cake Recipe
I am in need of a really good Chocolate Sponge Cake recipe. I generally use a box mix for my cakes, but really want to branch out and start making them from scratch. I have to make a Groom's cake at the beginning of September and would like to do a chocolate sponge with a chocolate mouse filling on one layer and a nice whipped cream filling in the other.
Does anyone have a recipe I could use? Also, I recently purchased a Kitchen Aid mixer. If you have a recipe, could you please be specific about speed settings and attachments. I still get a bit confused. Thanks.
Replies to This Discussion
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Permalink Reply by Michelle Williams on
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when i hit the lottery or my rich uncle leaves me some cha-ching...then i will get it....LMBO
Jessie Freitas said:Well it is a special bottle, the cap has a bunch of holes looking like a sprinkler for your grass......LOL
It's worth it but I am just stuck on the spray bottle thing.
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Permalink Reply by Kentastic Cakes on
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I am so confused. So I make a simple syrup (which I've never done) and spray the top of each layer? Before or after I take it out of the pan. Then it's ok to frost and fondant? I'm starting to think the box mix will be easier.
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Permalink Reply by Jessie Freitas on
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You bake your cake, let it cool, slice it as many times as you need to (3 layers), spray each layer and then add your filling. Repeat for every layer. I always spray the very last one on the top.
You could go with the boxed cake but it is never the same. Honestly to avoid all this just make the Hershey chocolate cake. Make sure you are using hershey cocoa, and also make sure the baking powder is fresh.
What size of cake are you looking to make?
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I am making a Groom's cake for a friend. It's a Deadliest Catch cake. Pretty ambitious. I am planning on doing 3 layers for the base, then creating a large wave out of rice crispy treats with a Crab Fishing boat made from RC treats sitting on top.
Or, I might not do the wave and make to whole thing out of cake with a base as the ocean and the ship out of cake as well. I have to discuss it with my friend because the cake has to travel from Boston to NYC.
But I would like to make to base roughly 20x20
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If you are making a cake that big then you should look up "sheet cake recipes" there are so many out there. or go with the one that Michelle gave you.
The recipe changes the bigger a cake gets, so even that Hersheys cake would probably not work out to good.
Google "sheet cake recipes" you will be suprised as to what you will find.
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Here's one I found. It makes a 11 x 17" but you can always make 2 and lay them out.
Ingredients
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup butter
1/2 cup vegetable oil
1 cup water
1/2 cup unsweetened cocoa powder
Directions 1.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11x17 inch sheet cake pan. 2.In a large bowl, sift together the flour, sugar and baking soda. Stir in the eggs, vanilla and buttermilk. Set aside. In a saucepan combine butter, oil, cocoa and water. Bring to a boil and stir until smooth. Slowly blend into the flour mixture. Pour into prepared pan. 3.Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Hope it helps
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Thanks. I'd really like to try the sponge. I'm just so new at the baking part that I don't want to screw it up. Especially since it's not for me.
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OK. So, I tried the sponge cake recipe. Not sure it I did it correct. It tastes like I think it should. However, as soon as I took it out of the over, it shrunk to about an inch. Should that have happened? If so, I can't use this recipe. I would need to make 15 sheets for my cake just to be able to have layers. I did use regular flour instead of cake flour. Does that really matter? I'm going to cut it in half to layer it and fill it with some chocolate buttercream that I have left over from a previous cake. Then I'm just throwing store bought frosting over it and bringing it to work. They like anything. Unfortunately, I will need to try a couple more recipes. Hopefully, one works for me.
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Did you use the Hershey's recipe? It too shrinks when you take it out but only like 1/4"
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Not yet. That's my next one to try.
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Let me know how it turns out.
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The Hersey's recipe will do a 9 x 13 cake.
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