Chocolate Hot-Water Sponge Cake

Chocolate hot-water sponge cake is one of the dense, moist sponge types used for cakes. A loose batter with cocoa and baking soda is brewed with a cup of boiling water and baked in a slow cooker or oven. If you haven't tried it yet, come on into the kitchen!

Chocolate Hot-Water Sponge Cake

A dense, moist chocolate sponge made with boiling water - a base cake layer for tortes. Baked in a slow cooker or oven.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 1 sponge cake

Ingredients Method Notes

Ingredients

  

• 2 cup flour
• 2 cup sugar
• 2 eggs
• 1 pinch salt
• 1.5 tsp baking soda
• 1.5 tsp baking powder
• 1 cup milk
• 1/3 cup vegetable oil plus more for greasing the bowl
• 200 ml boiling water 1 cup
• 6 tbsp cocoa powder

Method

 

1. Mix together the flour, cocoa and baking powder in a bowl.
2. Whip the eggs with the salt into a fluffy foam, add the sugar and whip again.
3. Pour in the milk and vegetable oil, and whip until smooth.
4. Pour the milk mixture into the dry mixture and whip again.
5. Add the baking soda and pour in a cup of boiling water, whip until you have a smooth, runny batter - the batter is ready.
6. Grease the slow cooker bowl with vegetable oil and pour in the batter. Bake on the "Baking" setting for 45 minutes, then run the setting again for another 45 minutes - two cycles in total.
7. Let the finished sponge cake cool before using it in a cake. Enjoy!
   

Notes

For the oven: divide the batter into two parts and bake at 160-180°C for 40-45 minutes.

Tips

• Baking in the oven: divide the batter into two parts and bake at 160-180°C for 40-45 minutes.
• The batter turns out runny - that's normal for a hot-water sponge, it's exactly what makes it come out moist and dense.