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chocolate-sponge-cake

When it comes to decorating a cake with layers of buttercream, it’s often tricky to find a truly rich, melt-in-the-mouth chocolate sponge that can also hold its shape. Dense chocolate cakes can be too soft for stacking, but this recipe strikes the perfect balance. It’s stable enough for layered and tiered cakes, yet still moist, chocolatey, and indulgent. Cocoa powder naturally absorbs moisture, so I add yogurt to keep the crumb tender without compromising on structure. A touch of bicarbonate of soda gives it the extra lift it needs to stay light but satisfying.

Ingredients