Chocolate Sponge cake (cooked dough method)

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Have a yummy slice:D
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After ganached, not so smooth:P
Latest bake, using melted white chocolate for the top decoration
Latest bake, using melted white chocolate for the top decoration
Before all the makeup...
Before all the makeup…
The crumbs, not bad huh, taste delicious!
The crumbs, not bad huh, taste delicious!

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Chocolate Sponge cake
Recipe adapted from Neo Sook Bee who adapts from xingfuzhiwei
Ingredients:-

6 eggs yolks – I used grade B eggs which is about 60g
70g corn oil
80g plain flour
20g cocoa powder
Pinch of salt
100g milk or water

6 eggs whites
100g sugar

Line the base of an 8″ round pan. Do not grease the sides.

Method:

1. Put oil in a saucepan and heat on low fire until just simmering. If you have a thermometer it should read 70C. Remove and immediately add the flour and cocoa powder (sift both together before adding) and stir with a whisk until smooth.
2. Add in the milk or water and stir to combine. At this stage the batter will becomes thick and lumpy.
3. Add in egg yolks and whisk with hand whisk until batter is smooth and runny again. Set aside.
4. Beat the egg whites until foamy then gradually add sugar to beat until firm peaks form.
5. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop the batter from bottom and fold up on to the batter to make sure all are combined and no more yolk batter can be seen.
6. Pour into prepared pan and bake in water bath at 190C for 15 minutes before lowering to 145C for another hour or until the cake bounces back when you lightly press the top.
7. Remove from oven and leave it for a couple of minutes before unmoulding. You can invert it like you would a chiffon cake to cool completely before unmoulding if you wish.
8. Cool completely before you proceed to frost the cake.

I unmould onto a non-stick pan and then invert back onto rack to cool
I unmould onto a non-stick pan and then invert back onto rack to cool
Frosting is not easy for me, need lots of practice!
Frosting is not easy for me, need lots of practice!
Completed! Not very smooth, need to improve on frosting
Completed! Not very smooth but I lost patience already!
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Super delicious! so soft and moist!

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The following is the chocolate ganache that I used:

Heat up 100ml of whipping cream and then add into the hot cream, 200g of semi sweet chocolate chips. Let it seat for a while before stirring until the chocolate is fully melted. Add about 20g of butter and mix until the ganache is smooth and shinning.

or you can do a 1:1 ratio for a runnier ganache.

The following is gula melaka variation: – Replace 50g sugar with gula melaka and milk with coconut milk. Melt the gula melaka with the coconut milk by heating both and stir until fully dissolved. Cool completely before using.

Replace cocoa powder with plain flour to make total of 100g.
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203 thoughts on “Chocolate Sponge cake (cooked dough method)

  1. Jessy

    Jeannie, may I know when you add in the water/milk and thereafter the egg yolk. do you wait the be cool down first? I read from somewhere if we add in the egg when the batter is still very hot, the egg will be cooked. Can you advice

    Like

  2. Sharon

    Hi Jeannie, can I make this into a rainbow cake ? If possible, at what stage should I add in the colour? Thank you πŸ™‚

    Sharon

    Like

    • jeannietay

      I would say add in after you have added the meringue and gently fold in the color. Or you can be hard working and divided the yolk batter and the meringue, add color to each portion and then only mix in the meringue:D

      Like

  3. Lilyguan

    Hi Jennie, it’s great looking at your cake and I’ve tried making it.
    After I incorporated the egg yolks, it didn’t return to smooth and runny state. Could it be I over heated my oil + flour batter?

    Like

    • jeannietay

      Hi Lily, When you add in the flour mixture, is the batter smooth? If it’s lumpy, your oil is too hot. It’s only when milk is added that the batter turns lumpy.

      Like

      • Lilyguan

        When flour mixture is added into oil, it was still smooth. It is only when I added the milk, it lumped (curdled) together. It maintained the same even after I add the eggs.

        Like

      • Lilyguan

        Ya. The batter is still hot when I added the egg. Could that be the cause that it’s still lumpy? I will try again tonight. Thanks!!

        Like

  4. Celeste

    Hi Jennie,

    I wanted to try baking the chocolate cake. I read through the recipe on how to make the chocolate ganache. Here you mentioned, “Heat up 100ml of whipping cream and then add into the hot cream”, may I know what hot cream is this and how much is required? Thank you.

    Celeste

    Like

  5. cas

    Hi Jeannie,
    I am trying to bake the chocolate sponge cake but after abt 25 mins , it started to crack a little. May I know what’s the cause of it?
    Thank you.

    Cas

    Like

    • jeannietay

      Hi Cas, I would say your oven is too hot. Try lowering the temperature after 20 minutes and put another baking sheet on the highest level to block excess heat.

      Like

  6. calin

    Hi jeannie…can u help me ?? i want to baked Kit Kat chocolate cake but i want to know which one is more suitable for this cake? Chocolate Ogura cake or Chocolate Sponge cake ? πŸ™‚ thx

    Like

  7. Jessica

    Hi Jeannie
    Sorry to ask silly question. Do you slice the cake in half to put in the filling Choc Ganache?
    And how did you did it for the Gula Melaka portion?

    Thanks.

    Like

    • jeannietay

      Hi, you can slice into half or into 3 slices as you can see that I had done it both ways. As for the gula melaka method, it’s already written in the blog, please read.

      Like

  8. Ramela

    Hi Jeannie, are you using an 8″ x 3″ round, if so may I know the brand so I can look for it. Another question, did you use Dutch processed chocolate cocoa for the cake or regular unsweetened cocoa? Thanks.

    Like

    • jeannietay

      Hi Ramela, no brand pan, just a regular aluminium round pan. Am using varlhona 60% chocolate for the ganache. For the cake it’s natural organic cocoa powder but any type is fine.

      Like

  9. arisabekti

    Hey Jeanni..
    May I know the reason why you heat up the corn oil first, on the chocolate sponge cake making? But on thet Ogura cake you directly beat the corn oil together with other ingredients. Is there any differences will make to the cake? Thank you so much😊

    Like

  10. Jan

    Hi Jeannie,
    After i took The cake out from the oven, it started to sink a little after half an hour. I can see the sides are a bit higher then centre. Do you know the reason?
    Thanks.

    Like

  11. Esther

    Hi Jeannie,
    Thank you for sharing your recipe. I notice plain flour is used and not self raising flour. Wondering what makes the cake rise?.Do I melt the butter first and let it cool before I use it ?

    Thank you

    Like

  12. Serene

    Hi, Jeannie. Love your cakes. You have made simple look so good. May I ask if you have a guide to the water bath method. And any difference between this to the steamed bath? Thank you.

    Like

    • jeannietay

      Yes, very different, one is submerged into water, the other place on a level above the water. Water bath is also known as bain marie.

      Like

  13. Janet

    Hi Jeannie, as I have only 9″ pan on hand, so I do adjust the ingredients portion. I have grease the side and bottom, it’s come out pretty but not as tall as yours. I have invert the cake like the chiffon cake method, however, the cake was drop out from the pan (what a disaster), is it because of I grease the side so the cake cannot stick on?
    And the cake is not tall enough and more moist, could it be I using too much eggs (64-67 g per egg, I used 6) and the meringue is not beat firm enough? Or 9” pan is not recommend to use if wants a tall fluffy cake?
    Please help.

    Liked by 1 person

  14. Valerie

    Hi Jeannie,my pandan sponge cake today cracked and texture was a bit custard like.Baked at 190 deg for 15 min then 150 deg for 1hr 10 mins.Pls help me to trouble shoot.Will really like to try again.Thanks

    Like

  15. May

    “Heat up 100ml of whipping cream and then add into the hot cream, 200g of semi sweet chocolate chips.”

    Question:
    1) can i replace whipping cream with whipped topping?
    2) What do you mean by add into the hot cream? What hot cream is that?

    Like

    • jeannietay

      Let me rephrase it….Heat up the 100ml of whipping cream and pour it on to the 200g of semi sweet chocolate chips.

      No you cannot add whipped topping.

      Like

  16. May

    Sorry, question about the ganache again, after the choc chips are stired until smooth, do we need cool it and to whisk it ? How long? High speed? Or just wait until room temp and spread it on cake?

    Like

    • jeannietay

      if u are using it for filling, wait until cooled then whip it up. If need to use to ganache the top, no need to whip, just cool it and then spread on

      Like

  17. Elise

    Hi Jeannie, I do not have a thermometer. How do I know when to turn off the heat? I tried 1 time and it ended up like dough after I added egg yolks

    Like

    • jeannietay

      before adding the yolk, the dough should be smooth and flowy. After mixing in the yolk, it’s natural for the batter to curdle but will be smooth again once milk is added.

      Like

      • Elise

        Hi Jeannie, thanks for the advise. give it a second try… it bounces back when press a little but still have a bit of “meringue” sounds. The texture a little bit moist. Is this normal and safe to eat? πŸ™‚

        Liked by 1 person

      • jeannietay

        safe to eat, it’s cooked just still moist. I would suggest you increase baking time or temperature for next bake.

        Like

  18. Audrey

    Hello Jeannie, I tried your cake but it sink terribly when it start to cool, any idea why ? When it was the the oven it rose high like yours although it start to crack within the first 15 mins of bake.

    Like

  19. Jessica

    Hi jeannie,

    With reference to one of your picture aboved with caption – ‘Have a yummy slice’, whichkind of ganache did you use:

    Layer cake filling and thick glaze: 1:1, equal parts chocolate and cream

    OR

    Soft icing and pourable glaze: 1:2, one part chocolate to two parts cream.

    Thanks!

    Like

  20. Jessica

    Sorry Jeannie. Another question. I will need the cake on Wednesday morning for a birthday party in the morning. If i were to bake and decorate the cake on Monday and refridgerate it, will the cake turn hard and dry? Do i need to brush sugar syrup on the sponge before frosting it?

    Thanks

    Like

  21. Bybyq

    Hi Jeannie. I always wanted to try this recipe, but a little bit wary of the water bath thing…
    Would it make a lot of difference in the result if I use steam instead of water bath? I only have pans wit removable bottom and i don’t want to submerge them to the water. TIA.

    Like

  22. Tracy

    Like to ask, for your recipes with plain flour, can it be done with cake flour as well? or it must be strictly plain flour for this recipe? Plain flour would be AP flour right? Thank you!

    Like

  23. Peiling

    Hi, by whisking the meringue into the cake batter, would it deflate the meringue? As I tried making chiffon cake and i always end up deflating the meringue causing the cake to be dense and not rise as much.

    Like

  24. Jessy

    For the ganache, can I just pour it over the cake instead of spread it on the cake with spatula?
    If pour over the cake, do I need to wait it cool down first only pour over the cake?

    Like

  25. Olivia

    Hi Jeannie,
    If I want to make a vanilla sponge cake using this chocolate sponge cake recipe, do I just replace the cocoa powder with plain flour? I intend to make a checker cake for my son’s birthday. πŸ™‚

    Like

  26. CT

    hi jeannie
    I made this Cake a couple of days ago into a black forest cake and it was simply amazing. I would like to make a bigger chocolate sponge cake but do I increase all the ingredients proportionately? Thanks in advance.

    Liked by 1 person

  27. Lily

    Hi Jeannie

    I tried some of your sponge cake recipes, they are really good, soft and moist even though they cracked and at times under cooked. FYI, this only happens with round pan but with square pans I do not have any problem. For choc sponge cake I baked at 150C water bath method for 1hr 40mins still it is slightly wet on the top and bottom and cracked at 50mins. However with square pans somehow it turn out all ok. I suspect it is either my eggs are slightly bigger about 63 – 65gms (B size) or my meringue is the culprit. Can you please advise how this happens?

    Like

  28. Adeline

    Hi Jenny,

    The cake is absolutely delicious. Very soft n moist! My Husband said this is the nicest cake I have ever baked!
    But I have 1 problem. Step 3 no matter how Long I whisk the mixture was still a whole big lump of dough. So after baking I have a lot of bits of chewy dough in the cake…
    May I know where could I have gone wrong?

    Thanks so much for your help…

    Cheers,
    Adeline

    Liked by 1 person

      • Adeline

        Hi Jenny,

        Oh no wonder! My family absolutely love this cake! Esp my 2 dotters.. I will try the gula melaka version on thur!! Thanks so much for your help 😊

        Cheers,
        Adeline

        Like

  29. Dilek

    Hi Jeannie, you’re cake is amazing πŸ˜€ My daughter would like to make this for her assignment but cover it in buttercream. Is thys possible? They are making buttercream based cakes in class and would like to try this cake with buttercream. Any suggestions would help. Thanks πŸ˜€

    Like

  30. pinky

    hello Jeannie,
    you are a wonderful baker..and even more wonderful to share.

    have you baked any sponge or chiffon in a BUNDT pan especially where the recipe says DO NOT GREASE the sides ?
    also, have you tried baking other cakes where you could grease the pans and still they will not unmould from the BUNDT pans?

    i reached out to the makers of BUNDT PANs as i have difficulty unmoulding from their pans, even if i grease really well.
    Their reply is that you can bake any type of cake with their pans if done “properly and handled well”.

    appreciate if you could share from your vast experience

    Liked by 1 person

    • jeannietay

      Hi Pinky, Always grease and floured bundt pans well no matter what the recipes said or you are going to have a hard time unmoulding. Do not grease only when you are using removable based pans or tube pans. If using seamless non-removable pans, always line the bottom. Greasing the sides is optional as you can run a knife around the sides and invert the cake to unmould.

      Like

  31. SarahAng

    Hi, I have tried many times water bath the steam cake. But it will always collapsed. I sat near the oven to take care the temperature but it raise n towards the 10 mins it started to collapse. When I tiled over the middle compressed very badly.

    What is wrong? I have no problem baking chiffon but when it come to water bath it really a challenged. Can u give me your advise. Thankbu.

    Like

    • jeannietay

      If the cake is rising too fast and too high it will collapse. Try to take notes on the temperature used and adjust at every bake until you get the perfect one.

      Like

  32. Olivia

    Hi Jeannie, I inverted the cake for cooling after baked. When I unmould the cake, the bottom part became dented. What’s the reason and how to prevent? Tks.

    Like

    • Olivia

      Hi Jeannie, I inverted the cake for cooling after baked. When I unmould the cake, the bottom part became dented. What’s the reason and how to prevent? Im using removable pan and I lined the bottom. Could this be the reason?Tks.

      Like

  33. Ling

    Hi, i noticed that the initial temperature is 190 for first 10 min than reduced to lower temperature. But will the high temp at the beginning will cause the cake to cook too fast on outside and cause the cake to crack later on?

    Like

  34. Jann

    Hi Jeannie
    I have tried to make this. Cake is moist and soft but my cake dun rise tall.
    N when I inverted the cake tin to cool, the cake fell out of the tin.
    Appreciate if you could advise how I can improve on it.
    Thanks.

    Like

  35. GiGi

    What altitude are you at? I am wondering what changes I will need to make.. I am at 7500+ above sea level. I really want to find a good moist choc recipe.

    Like

  36. Jacqui

    Hi Jeannie.
    Really love this cake recipe. Texture was perfect!
    I would prefer it to be more chocolatey.
    How can I do that?
    I use Valhorna Cocoa powder and added 1 tsp Coffee essence.
    Can I add more cocoa powder and lesser Cake flours? How much?

    Thank you so much.

    Like

    • jeannietay

      you can use steam bake to get better texture and less shrinking. Baking time should be shorter. I did mine steam baked at 40 mins 160C.

      Like

  37. Nadiya

    Hi, I tried this recipe a few days ago, Re batter looked so light and fluffy I definitely thought that this cook would turn out fantastic. But after the required time of baking that you had mentioned my cake didn’t seem to cook. In fact only the top was cooked and the rest of the cake was quite raw. I was so disappointed. I want to try making it again. You think I should increase the baking time or what do you think could be the problem. Please help. Thank you:))

    Like

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