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,...
Ingredients
flour2cups
sugar2cups
water1cup
butter1/4cup
vegetable margarine1/2cup
unsweetened cocoa1/4cup
eggs2
baking powder2tsp
ground cinnamon1tsp
heavy cream1/2cup
vanilla extract1tsp
Nutrition (per serving)
Calories
483.8kcal (24.19%)
Protein
5.7g (11.44%)
Carbs
60.3g (21.92%)
Sugars
49.6g (99.16%)
Healthy Fat
12.8g
Unhealthy Fat
10.9g
% Daily Value based on a 2000 calorie diet
How to make Chocolate Delight
- Step 1
In a saucepan, combine the water, butter, margarine, and cocoa.
- Step 2
Heat over low heat until it comes to a boil.
- Step 3
In a separate bowl, mix the sugar and flour.
- Step 4
Add the hot mixture of butter, margarine, water, and cocoa to the dry ingredients, stirring well until fully combined.
- Step 5
Add the eggs, cinnamon, heavy cream, and vanilla, mixing until you achieve a smooth batter.
- Step 6
Finally, add the baking powder and gently fold it into the batter using a spatula with light, circular motions.
- Step 7
Pour the batter into a round cake pan that has been greased and floured.
- Step 8
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.
Nutrition (per serving)
Nutrition (per serving)
Calories
483.8kcal (24.19%)
Protein
5.7g (11.44%)
Carbs
60.3g (21.92%)
Sugars
49.6g (99.16%)
Healthy Fat
12.8g
Unhealthy Fat
10.9g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
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.
FAQS
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.
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Australia