Best Devonshire Chocolate Sponge Recipes
DEVONSHIRE CHOCOLATE SPONGE
This unusual cake has been a big hit with our guests here at 'Avalon'. It's not a large cake but it's rich and moist and the topping/filling is bittersweet. A chocolate cake more suited to adult taste - although my 2 year old great-nephew ate it with gusto and pronounced it, 'Yummmm!' Decorate it, if possible, with fresh edible flowers from your garden. I use violets. The recipe is from a book called 'Devonshire Flavour' which I bought whilst I was living in Devon in 1979 - and it's taken me this long to discover this terrific cake.
Provided by Kookaburra
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preset oven to 190C (375F).
- Grease two 18cm (7 inch) sponge tins.
- In a small mixing bowl, and using electric beaters, cream margarine, sugar and treacle.
- Add eggs and mix until combined.
- Into a separate bowl sieve flour, cocoa, baking powder and coffee.
- Add dry ingredients, a bit at a time, to margarine/treacle mixture alternating with the milk and beating after each addition.
- Beat until combined.
- Divide mixture evenly between sponge tins and bake on the middle shelf of the oven for 20 minutes.
- When cooked, remove from oven and turn carefully onto racks to cool.
- Meanwhile, make the topping/filling: Add a small amount of boiling water to a small saucepan and set over a very low heat.
- Place all topping/filling ingredients into a heatproof glass bowl and set the bowl over the the saucepan (or use a double boiler).
- With electric beaters, cream the ingredients (this won't take very long).
- Cover and place topping/filling into the refrigerator until cake is completely cool.
- Remember the topping is not supposed to be sweet- don't judge the taste until you've tried it on the cake.
- When the cake and topping/filling are both cool, sandwich the two sponges together with the filling then use the other half to ice the top.
- Tip: Run a spatula under some hot water, dry, then use immediately to smooth the topping.
Nutrition Facts : Calories 414.7, Fat 25.7, SaturatedFat 5.2, Cholesterol 72.6, Sodium 362.3, Carbohydrate 42.7, Fiber 1.8, Sugar 22.4, Protein 5.7
MY AMAZINGLY SOFT & MOIST CHOCOLATE SPONGE CAKE
I have another recipe for chocolate cake on Zaar but this one has just become by new favourite. Unless I'm baking a really special chocolate cake for an event, I tend not to make cakes that call for chocolate as it is never in the cupboard when I come to bake! This chocolate cake is the result of years of playing around with recipes & I personally think it is fab. You get the same incredibly moist & soft sponge texture you find in a store bought cake but all the great taste of a homemade cake. In fact, I think that this cake is so rich it doesn't even need to be iced / frosted - of course, if you want a really indudgant treat, then go ahead & whack some on! I find that this cake freezes well for a couple of months & keeps well in an airtight container for around a week. I stated 1/3 cup cocoa in the recipe but if the cake if for adult chocaholics then you can always add more - I find that kids sometime find too much cocoa a bit bitter.
Provided by Um Safia
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your oven to 180c & grease a 10" round springform cake tin.
- Warm the margarine up in the microwave for about 20-30 seconds, it needs to be extremely soft but not liquid.
- In a fairly large bowl, beat the sugar & the warmed margarine together. Unlike a regular sponge, you don't need to do this for more than a couple of minutes - creaming to get it fluffy is not required here!
- Next beat in the eggs, once they are fully incorporated add the baking powder & cocoa powder. Carefully mix them in then quickly beat the mix for a minute.
- Mix in the flour, being sure to get it well mixed & break up any lumps that may be lurking.
- Finally, mix in the water little by little.
- Pour the cake batter into the tin, level off & place in the centre of the oven to bake for 40 minutes.
- As soon as 40 minutes have passed, turn the oven off & leave the cake in there for 10-15 minutes before removing.
- Leave the cake in it's tin for 10 mins then pop out & leave to cool on the serving plate.
- Once the cake has cooled, give it a generous dusting of confectioners sugar.
LOW FAT CHOCOLATE SPONGE CAKE
If you're looking for a single layer of light moist sponge with depth of flavour you can't go wrong with this recipe. I tend to use Green & Blacks' organic cocoa powder (dutched) for best results. If you're watching your waistline but have a sweet tooth, this is quite a tasty little number which won't massively compromise your diet.
Provided by Fili Eve
Categories Dessert
Time 45m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350/gas 4.
- Grease and flour a nine inch round cake tin, set aside.
- Sift dry ingredients into a large bowl and thoroughly combine.
- In a measuring jug lightly beat egg, followed by milk, vanilla extract and oil. Whisk together.
- Pour wet into dry, mix, then beat for two minutes (approx) ensuring batter is well incorporated and smooth.
- Add boiled water and combine. (Don't be disheartened by it's liquid like appearance!).
- Pour into prepared nine inch cake tin and bake for thirty five minutes.
- Once cake is cooked remove from oven and allow to cool for ten minutes before turning out onto a wire rack.
- NB. Should you want a chocolate/orange cake, add the grated rind of one orange then substitute 1/4 cup of fresh orange juice for the water part of the recipe.
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