Devonshire Chocolate Sponge Recipe

Indulge in this decadent Devonshire Chocolate Sponge, a rich and moist chocolate cake with a bittersweet topping perfect for adult palates (though even toddlers approve!). This unusual recipe, unearthed from a 1979 Devon cookbook, creates a small but intensely flavorful cake. Elevate it with fresh, edible flowers like violets for a truly stunning presentation. Get ready to impress your guests with this unforgettable treat!

Prep Time 20 mins
Cook Time 50 mins
Calories 414.7 kcal
Protein 11g
Rating 5.0 (3 Reviews)
Devonshire Chocolate Sponge 15

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Devonshire Chocolate Sponge

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How to Make Devonshire Chocolate Sponge

  1. Preheat oven to 350°F (175°C). Grease and flour a 7-inch round cake tin.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Pour the batter into the prepared cake tin and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. Let the cake cool in the tin for 10 minutes before inverting it onto a wire rack to cool completely.
  7. While the cake is cooling, prepare the bittersweet topping/filling (recipe details needed here).
  8. Once the cake is completely cool, frost with the bittersweet topping/filling. Garnish with fresh, edible violets or other flowers.
  9. Serve and enjoy your delicious Devonshire Chocolate Sponge!

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

89g

Fat

25g

Carbs

14g