Chocolate sponge cake recipe

Enjoy this delicious chocolate cake recipe! Easy to make and a huge hit with those who like brownie.

Ingredients for the chocolate cake recipe:

1 cup butter, room temperature

2 cups of sugar

4 eggs

1 (8-ounce) bittersweet chocolate bar or chocolate chips

1 can (16 ounces) chocolate syrup

1/2 teaspoon bicarbonate of soda

1 cup sour milk or buttermilk

1 teaspoon vanilla extract

3 cups of flour

This is how to cook the chocolate sponge cake recipe…

Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan, spacing 2 inches at the top to allow the cake to rise.

In a large bowl, beat the butter and sugar together until smooth. Add eggs one at a time; beat until completely integrated.

In a heavy saucepan over low heat, melt the chocolate bar or chocolate chips; stirring until smooth. Keep away from heat. Add chocolate syrup and butter-sugar mixture; stir until well blended.

Add half of the milk mixture to the chocolate mixture. Add 1 1/2 cups of flour, mix well. Add remaining milk mixture and remaining 1 1/2 cups flour; beat until well incorporated. Pour into the prepared pan. Bake approximately 1 hour 20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool 15 minutes on a wire rack; remove from pan and invert onto pie plate.

This is yet another recipe for the chocolate pound category.

This rich cake has the most wonderful moist texture. Top with frosting if desired; it would also be wonderful just dusted with powdered sugar.

INGREDIENTS:

* 1-1/2 cups butter, softened

* 3 cups of sugar

* 5 eggs

* 2 tsp. vanilla

* 1-1/4 cups buttermilk

* 2-1/3 cups flour

* 2/3 cup of cocoa

* 1/2 teaspoon baking powder

* 1/2 teaspoon baking soda

* 1/4 tsp. salt

* 1/3 cup peanut butter

* 1-1/3 cups semisweet chocolate chips

PREPARATION of this chocolate cake recipe:

Heat oven to 325 degrees F. Spray a 10-inch baking pan with nonstick baking spray (with flour in the spray) and set aside.

In a large bowl, beat the butter and sugar until fluffy. Add the eggs, one at a time, beating well after each addition.

Beat in vanilla.

Sift together the flour, cocoa, baking powder, bicarbonate of soda and salt. Add alternately with buttermilk to butter mixture, beginning and ending with dry ingredients. To beat in a prepared skillet.

Bake at 325 degrees F for 65-75 minutes, until a toothpick inserted into the cake comes out clean and the cake begins to pull away from the sides of the pan. Let cool in the pan for 5 minutes, then invert onto a serving plate and let cool completely.

To freeze, melt the peanut butter and semi-sweet chocolate chips in the microwave (2 minutes on 50% power) and stir until smooth. Spoon over the cake. 16 servings

Enjoy these wonderful chocolate cake recipes!