Chocolate Sponge Cake Loaf
A delightful chocolate sponge cake loaf that's soft, moist, and perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups 1 + 1/2 cups flour
- 0.5 cups 1/2 cup cocoa powder
- 1 cups 1 cup sugar
- 1 teaspoon 1 teaspoon baking powder
- 0.5 teaspoon 1/2 teaspoon baking soda
- 0.25 teaspoon 1/4 teaspoon salt
Wet Ingredients
- 0.75 cups 3/4 cup vegetable oil
- 0.75 cups 3/4 cup warm milk Warm milk helps with mixing.
- 3 pieces 3 eggs Make sure they are at room temperature.
- 1 teaspoon 1 teaspoon vanilla extract
- 2 tablespoons 2 tablespoons warm water Optional.
Instructions
Preparation
- Preheat your oven to 340°F (170°C). Grease a loaf pan and line the bottom with parchment paper.
- In a large bowl, mix together the flour, cocoa powder, baking powder, baking soda, salt, and sugar until well combined.
- In another bowl, whisk together the eggs, vegetable oil, warm milk, vanilla extract, and warm water until smooth.
- Pour the wet mixture into the dry mixture and gently whisk until just combined—be careful not to overmix!
- Pour the batter into your prepared loaf pan. Tap the pan lightly on the counter to release any air bubbles.
Baking
- Bake in your preheated oven for 35–45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Once baked, let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Wrap tightly in plastic wrap or aluminum foil to store. Keep at room temperature for a few days or refrigerate for up to a week. Freeze individual slices for up to three months. Try adding nuts or chocolate chips for variations.