Chocolate sponge cake evolved from Renaissance-era European sponge cakes. It gained widespread popularity in the 19th century when the Dutch cocoa press (1828) and modern baking powder (1843) allowed for richer flavor and lighter textures, eventually leading to global staples like the beloved British school dessert. Eliza Leslie published one of the earliest documented chocolate cake recipes in the United States in her 1847 Lady’s Recipe Book.
You need…
3 eggs
2 dl granulated sugar
1/2 dl cocoa powder
3 dl all-purpose flour
2 tsp baking powder
2 tsp vanilla sugar
125 g butter, melted
1 dl milk
How to do…
Whisk the eggs and sugar until light and fluffy. Stir in the cocoa, flour, baking powder, and vanilla sugar.
Add the melted butter and milk, and whisk until smooth.
Pour the batter into a greased and breadcrumb-coated airfryer suitable pan.
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