Chocolate lovers are always ready to prepare and indulge in a dessert where cocoa is the star ingredient. This Chocolate Delight is a very moist chocolate sponge cake that is not only simple to prepare but also requires just a few ingredients—it's truly irresistible. Perfect for serving at tea time, you can elevate it into a full dessert by filling it with whipped cream and covering it with a milk chocolate or semi-sweet chocolate glaze...
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a saucepan, combine the water, butter, margarine, and cocoa.
Heat over low heat until it comes to a boil.
In a separate bowl, mix the sugar and flour.
Add the hot mixture of butter, margarine, water, and cocoa to the dry ingredients, stirring well until fully combined.
Add the eggs, cinnamon, heavy cream, and vanilla, mixing until you achieve a smooth batter.
Finally, add the baking powder and gently fold it into the batter using a spatula with light, circular motions.
Pour the batter into a round cake pan that has been greased and floured.
Bake in a preheated oven at 220°C (428°F) for the first 15 minutes, then lower the temperature to 200°C (392°F) and continue baking until the sponge cake is fully cooked.
Ensure all ingredients are at room temperature before starting for a smoother batter.
Use a toothpick to check if the cake is done; it should come out clean when inserted in the center.
For an extra moist cake, brush the sponge with a simple syrup before serving.
If you prefer a richer flavor, substitute the water with brewed coffee.
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe to balance the flavors.
Can I replace vegetable margarine with more butter?
Yes, you can replace margarine with butter in equal quantities, but it may slightly alter the texture.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I make this cake gluten-free?
Yes, you can substitute the flour with a gluten-free flour blend designed for baking.
What type of cocoa works best for this recipe?
Unsweetened cocoa powder is recommended for the best flavor and texture.
