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Chocolate sponge cake

  • Author: Fade
  • Total Time: 1 hour
  • Yield: 10 slices


Recipe for the best soft and fluffy chocolate sponge cake recipe called molly cake, made with whipped cream and unsweetened cocoa powder (for a two 6 inch / 15 cm round cake pan


  • 3 eggs - at room temperature
  • 250 g (1 1/4 cups) Sugar - granulated
  • 2 tsp Vanilla extract
  • 250 ml (1 cup) Heavy cream - full fat and cold
  • 175 g (1 1/3 cups) Flour - cake flour
  • 75 g (2/3 cup) Cocoa powder - unsweetened
  • 9 g ( 2 tsp) Baking powder
  • 1 pinch salt


  1. Preheat your oven to 320° F /160°C and line 2 6-inch/ 15 cm round baking pans with parchment paper.
  2. In the bowl of your stand mixer, whisk together the eggs and sugar for 5 to 7 minutes, the mixture will double in volume and turn white.
  3. In another bowl, sift together the flour, unsweetened cocoa powder, salt and baking powder.
  4. Pour the dry ingredients into the egg-sugar mixture while running the mixer at medium speed and until the mixture is homogeneous, then set aside.
  5. In another bowl, place the cold heavy cream and whisk well for 3 minutes until smooth and firm, then gently fold in with a rubber spatula until the preparation is well mixed.
  6. Divide your cake batter into your 2 cake pans and bake for about 45 - 55 minutes (Check for baking with a toothpick inserted in the center and it should come out clean)
  7. Let the chocolate sponge cake cool a bit in the pan before removing them and letting it cool completely upside down on a wire rack.
  8. When your cake has completely cooled, wrap it in plastic wrap and place it in the fridge for at least 2 hours before cutting.


Storage: Up to 3-4 days at room temperature and up to 3 months in the freezer, wrapped in plastic wrap or in a storage box.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: cake, sponge, layer cake
  • Cuisine: Italian

Keywords: Chocolate sponge cake, chocolate molly cake, chocolate cake