Chocolate Pan di Spagna, the traditional Italian chocolate sponge cake, is a light and airy base used to create many classic Italian desserts. With just eggs, sugar, flour, and a touch of unsweetened cocoa powder, you get a soft and fluffy chocolate sponge perfect for layering, filling, and decorating.
This Italian chocolate sponge cake is incredibly versatile. You can use it for layer cakes or any dessert that calls for a light, cocoa-flavored base. Just like the plain version, the goal is to achieve a soft and spongy texture.
To get this result, start by whipping the eggs and sugar until they become very pale, foamy, and full of air. Then fold in the flour and cocoa gently, working from the bottom up with a spatula so the batter doesn’t deflate. Once baked, let the sponge cool completely at room temperature before slicing or filling it.
It’s a simple variation of the traditional Pan di Spagna, and the cocoa gives it a rich flavor without making it heavy. You can enjoy it plain with a dusting of powdered sugar or spread with a thin layer of jam. It’s also great soaked with coffee, milk, or a light syrup, then filled with whipped cream, pastry cream, or your favorite frosting.
Like many classic Italian recipes, there are several versions of chocolate Pan di Spagna. Here you’ll find the easiest method for making a perfect homemade chocolate sponge cake, ideal for soft, delicious desserts.
Ingredients
Prep Time: 30 Min | Cook Time: 40 Min | Servings: 8-10
Doses for a springform cake pan of 22 cm (9 inch).
- 4 medium eggs
- 150 g (¾ cup) granulated sugar
- 120 g (1 cup) "00" flour
- 40 g (⅓ cup) unsweetened cocoa powder
- 3 to 4 drops vanilla extract (optional)
- Butter, for greasing the cake pan
Kitchen Tools and Equipment
STAND MIXER: A good stand mixer, like the KitchenAid Artisan Series, makes a big difference when preparing chocolate Pan di Spagna. It helps whip the eggs and sugar to the perfect light and airy texture.
HAND MIXER: If you don’t have a stand mixer, an electric hand mixer works just as well and will easily beat the eggs and sugar until fluffy.
SIEVE: Once the eggs are whipped, you’ll need a fine sieve to gently sift the flour and cocoa powder.
SPATULA: Use a soft spatula to fold the dry ingredients into the egg mixture slowly, keeping the batter light.
Instructions
Step 1) - To make the chocolate Pan di Spagna, place the eggs, sugar, and a few drops of vanilla extract (if using) into the bowl of a stand mixer.
Beat on medium speed for about 16 to 20 minutes, until the mixture becomes very pale, thick, and incredibly fluffy.
Tip: When you lift the whisk, the batter should fall in a soft “ribbon” that stays visible on the surface for a few seconds before disappearing. This is the sign that enough air has been incorporated.
Step 2) - While the eggs and sugar are whipping, preheat the oven to 170°C (340°F) and generously butter your cake pan, coating both the base and the sides.
In a separate bowl, sift together the flour and unsweetened cocoa powder. Mix well so the dry ingredients are evenly combined and free of lumps.
Step 3) - Gently fold the flour and cocoa into the egg mixture. Add the dry ingredients a little at a time, sprinkling them over the surface rather than dumping them in.
Use a spatula and fold slowly from the bottom up, turning the bowl as you go. This helps keep the batter airy and prevents it from deflating.
Step 4) - Pour the batter into the buttered cake pan. Lightly smooth the surface with a spatula, taking care not to tap or shake the pan, since this could make the sponge collapse.
Bake in the preheated oven at 170°C (340°F) fan setting for about 40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Turn off the oven and leave the cake inside for 5 minutes with the door slightly ajar. Then remove it and let it cool completely at room temperature before slicing or filling.
Storage
You can store your Italian chocolate sponge cake at room temperature for 2 to 3 days. Keep it wrapped in plastic wrap or inside an airtight container so it stays soft and doesn’t dry out.
If you want to prepare it in advance, you can also freeze it. Simply wrap the sponge tightly in plastic wrap, then add a layer of aluminum foil. It will keep well in the freezer for up to 1 month.
To use it, let it thaw at room temperature while still wrapped, then fill and assemble as desired.
How to Serve
This chocolate sponge cake is delicious on its own and makes a great breakfast treat or snack for kids. You can serve it simply dusted with cocoa powder or powdered sugar, or pair it with a scoop of gelato or whipped cream.
If you use it as a base for filled cakes, slice it into layers and brush each one with your favorite syrup. Coffee, milk, or a light alcoholic syrup all complement the cocoa flavor beautifully.
For the filling, classic Italian Pastry Cream, Diplomat Cream, or simple whipped cream work wonderfully. Chocolate lovers can go all-in with a rich chocolate cream for a full “total black” effect.
Fruit jams, especially apricot or strawberry, are also excellent with chocolate.
Variations
As with many traditional recipes, there are several variations in how chocolate Pan di Spagna is prepared. Some bakers use a mix of flour and potato starch, while others add a teaspoon of baking powder to help the sponge rise more easily.
Another method is to separate the eggs, whip the egg whites until stiff, and gently fold them into the batter at the end.
Adding vanilla is optional but pairs beautifully with chocolate. You can use a few drops of vanilla extract or the seeds from half a vanilla pod.
More Italian Chocolate Dessert You May Like
Recipe Card
Chocolate Sponge Cake Recipe (Pan di Spagna al Cacao)
Ingredients
- 4 medium eggs
- 150 g granulated sugar - ¾ cup
- 120 g "00" flour - 1 cup
- 40 g unsweetened cocoa powder - ⅓ cup
- 3 to 4 drops vanilla extract - optional
- butter - for greasing the cake pan
Instructions
- To make the chocolate Pan di Spagna, place the eggs, sugar, and a few drops of vanilla extract (if using) into the bowl of a stand mixer. Beat on medium speed for about 16 to 20 minutes, until the mixture becomes very pale, thick, and incredibly fluffy.
- While the eggs and sugar are whipping, preheat the oven to 170°C (340°F) and generously butter your cake pan, coating both the base and the sides.
- In a separate bowl, sift together the flour and unsweetened cocoa powder. Mix well so the dry ingredients are evenly combined and free of lumps.
- Gently fold the flour and cocoa into the egg mixture. Add the dry ingredients a little at a time, sprinkling them over the surface rather than dumping them in. Use a spatula and fold slowly from the bottom up, turning the bowl as you go. This helps keep the batter airy and prevents it from deflating.
- Pour the batter into the buttered cake pan. Lightly smooth the surface with a spatula, taking care not to tap or shake the pan, since this could make the sponge collapse.
- Bake in the preheated oven at 170°C (340°F) fan setting for about 40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Turn off the oven and leave the cake inside for 5 minutes with the door slightly ajar. Then remove it and let it cool completely at room temperature before slicing or filling.
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