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Sponge Chocolate Cake

A light and airy chocolate cake with a rich chocolate glaze perfect for celebrations or cozy afternoons.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: Baking, Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 pieces eggs Ensure to use room temperature eggs for fluffiness.
  • 130 g sugar
  • 70 g vegetable oil
  • 170 g flour
  • 40 g cocoa powder
  • 3 g baking soda
  • 3 g baking powder
  • 130 ml boiling water Add to the batter at the end.
For the glaze
  • 85 g dark chocolate Use high-quality dark chocolate for best results.
  • 85 g hot cream Combine with chocolate until smooth.
  • 30 g walnuts, finely ground For added crunch in the glaze.

Method
 

Preparation
  1. In a mixing bowl, beat the eggs with the sugar and vegetable oil until the mixture is golden and creamy.
  2. In a separate bowl, sift together the flour, cocoa, baking soda, and baking powder.
  3. Fold the dry mixture into the egg mixture and slowly add the boiling water.
Baking
  1. Pour the batter into a baking mold and bake at 170°-180° C (340°-360° F) for 40-50 minutes.
  2. Once baked, let the cake cool before glazing.
Glazing
  1. Melt the dark chocolate with the hot cream until smooth.
  2. Stir in the finely chopped walnuts and drizzle over the cooled cake.
Serving
  1. Serve warm topped with whipped cream or ice cream.

Notes

Store any leftovers in plastic wrap in the fridge for up to three days. For best taste, enjoy fresh from the oven.