Supreme Flour

Decadent Chocolate Sponge Cake

A chocolate lover’s delight, this cake will be gone before you know it.





Approximate nutritional analysis per serving


Sponge Cake

115 g       semi-sweet chocolate
250 ml     milk
300 ml     cake flour
    2 ml     salt
  12 ml     baking powder
    2 ml     baking soda
    4          large egg yolks, beaten
500 ml     icing sugar, sifted
    7 ml     vanilla extract
    4          large egg whites


  • Preheat oven to 350◦F (175◦C).
  • Grease and flour two 22cm (9-inch) round baking pans.
  • In a small sauce pan, heat chocolate and milk over low heat until chocolate melts. Remove from heat.
  • In a medium bowl, sift together flour, salt, baking powder and baking soda.
  • In a large bowl, beat egg yolks, icing sugar and vanilla with and electric mixer until light and fluffy.
  • Add chocolate to icing sugar mixture.
  • Stir in flour mixture.
  • In a clean, medium bowl, beat egg whites until stiff.
  • Gently fold beaten egg whites into chocolate mixture in thirds.
  • Spoon batter into prepared baking pans.
  • Baker for 45-50 minutes, until a wooden pick inserted into the center of cake comes out clean.
  • Cool cake for 5 minutes in pans.
  • Invert onto a wire rack and cool.

Chocolate Frosting

225 g      semi-sweet chocolate
 90 ml     butter
  4 litre   icing sugar, sifted
 10 ml     vanilla extract
175 ml     light cream


  • In a double boiler, melt chocolate and butter.
  • In a medium bowl, mix icing sugar, vanilla and cream with an electric mixer until combined.
  • Add to chocolate in double boiler. Cook for 5 minutes. If mixture becomes too stiff, add a little more cream.
  • Remove from heat.
  • Use to frost cooled chocolate sponge cake.

    12 servings

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