Homemade Moist Chocolate Sponge Cake Recipe | Granny's Kitchen Recipes

This is such a versatile easy and moist chocolate sponge cake recipe. You can use it in so many different ways, it's just amazing.

#chocolatecakerecipe #moistcakerecipe

All the recipes I made using this cake:

Birthday cake cake: https://youtu.be/1YQNZJdT7DM
Basic chocolate sponge recipe: https://youtu.be/cIM9u9AXW0k
Homemade uniquely flavoured syrup: https://youtu.be/y88RnLNmjE8
Chocolate filling/frosting/piping recipe: https://youtu.be/qnCa1_XZbw8

Homemade Chocolate Sponge Cake Recipe:

INGREDIENTS:

For the sponge:

8 eggs
Pinch of salt
150g sugar
100ml oil
200g flour
2tbsp cocoa powder
1tsp baking powder

For the syrup:

500ml water
200g sugar
4tbsp rum flavouring

For the cream/filling:

4 eggs
200g icing sugar
200g dark chocolate
300g butter

DIRECTIONS:

For the sponge:

Separate the whites from the yolks. Mix the egg whites with a pinch of salt until they become
firm. Add the sugar and mix until you get a meringue.Fold the yolks with the oil and add them
on top of the whites. Incorporate them by gently folding from bottom to top. Add the flour,
cocoa and baking powder and incorporate them, using the same technique. Pour the mixture into
a baking dish, lined with baking paper. Bake in the preheated oven, at 180C degrees, for
around 30 minutes. When the sponge is ready, put it aside to cool. You can check if it's
ready with the toothpick test. If the toothpick comes out clean from the sponge, then it's
ready.

For the syrup:

Caramelize the sugar, but be careful not to burn it, because it will become bitter.
Add the water and boil until all the sugar is completely melted, set aside
and add the rum. Let it cool down. When you use this syrup for a cake, after pouring
the syrup over the sponge of the cake, make sure you keep it in the fridge overnight,
as the sponge will soak the syrup and become moist. I used this syrup for my homemade
basic chocolate sponge recipe, for a Romanian cake recipe and also for a car cake we made.

You can make variations of this with any flavouring you want, for any future recipes.

For the cream/filling:

Mix the eggs and icing sugar until the composition becomes creamy and begins to whiten.
Place the filling in a deep pot, on low heat and stir continuously until it starts to thicken.
If the filling leaves a trace on the bottom of the pot, then it is ready and you need to set
it aside.
Melt the chocolate in the microwave and add it to the filling. Mix and set aside to cool.
When it's cooled, add the butter, kept at room temperature.
Mix well to incorporate the butter and get a smooth consistency.

You can also use this as filling for any cake of your choice or you can use this for
frosting and piping! If you use it as filling, after you filled the cake, place it overnight
in the fridge. It will harden, thanks to the butter.
If you use it for cake decorating, as a frosting, then you need to cover your cake with it
and set in the fridge overnight before you decorate any further. The butter will harden in
the fridge and it will make it easier to handle.

Assemble the cake:

Divide the sponge into 2 layers and on the bottom layer spread the filling, adding the other
layer on top and spread filling on the top. Keep around 1 glass of filling for the piping.
After you finished with the sponge and filling, syrup the cake and chill overnight in the
fridge.
Pipe swirls on each square and it's ready!

Bon Appétit!

You can find ingredients and kitchenware in my shop list here (including Romanian and Hungarian ingredients and Romanian and Hungarian food) : https://amzn.to/3AWb3TC

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