Updated: Jun 10, 2021
Can’t quite master the perfect decadent but light and fluffy chocolate cake? Try our Old Fashioned Chocolate sponge and you’ll never look for another recipe.
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 1 Hour
Yield: 3x 23cm cake rounds
Electric mixer with paddle attachment (or handheld Mixer) and 3x 23 cm round cake tin
½ tsp salt
1 tbsp baking soda
80g cocoa powder
196g vegetable oil
3 large eggs
2 tsp vanilla extract
284g boiling water
Mix all dry ingredients together in the bowl of a stand mixer.
In a separate container mix together the buttermilk, oil, eggs and vanilla.
Make a paste with the dry ingredients by adding a little bit of the liquid mixture at a time to prevent clumping. Continue adding the liquid and scraping down the bowl until all of the liquid mixture is incorporated, and no clumps are present.
Add the hot water to the mixture a little at a time, be careful of splashing! Continue mixing until all ingredients are incorporated and there are no clumps.
Bake at 180°C for 20-25 minutes, until a skewer inserted in the middle comes out clean.
This recipe can be made into larger sheet cakes or bundt cakes!
Add some chocolate chips just before baking for extra chocolate decadence!
For a Gluten Free Bake just replace the flour with the same quantity of GF flour and add 1.5 tsp of xanthan gum.