Recipe: Chocolate (Chocolate Chip) Cake

Fluffy Japanese Sponge Cake, for anyone who loves light and fluffy cakes.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.


What you'll need

  • 30 grams of unsalted butter
  • 30 grams of whole milk
  • 120 grams of flour
  • 4 eggs*
  • 100 grams of granulated sugar
  • 1 tsp vanilla extract

*Make sure this ingredient is at room temperature.

This recipe makes one cake with a diameter of 18 cm.


What you'll need

  • Whisk Attachment(s)
  • Electric Mixer
  • 2 Big Mixing Bowls
  • Heat Proof Bowl
  • Small Boiling Pot
  • Silicone Spatula
  • Springform or Cake Pan (Ø18 cm)
  • Baking Paper
  • Balloon Whisk
  • Sifter



  1. Preheat your oven to 180 degrees Celsius.
  2. Line your cake pan with baking paper.
  3. Melt butter and milk together in the microwave or au bain-marie.
  4. Add the eggs and sugar to a heat proof bowl.
  5. Heat this au bain-marie, while stirring with a whisk, until the sugar has dissolved.
  6. Put the egg mixture in a mixing bowl, add the vanilla extract, and whip until you reach the ribbon stage.
  7. Sift and fold in the flour in three additions.
  8. Add the melted butter and milk mixture and fold this in as well.
  9. Pour the batter into your cake pan and bake for 20 - 25 minutes. NOTE: You'll know it's done when you press on top and the cake springs back OR when you insert a knife or skewer and it comes out clean.
  10. Let the cake cool before decorating.


Used in

Used in the Following Recipes:

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