Chocolate Biscuit (Best Recipe)

by Editorial Staff

Chocolate sponge cake is a universal baking recipe that can be used as a basis for making various cakes and pastries, adding cream and filling to taste and desire. The biscuit (chocolate or regular) should be light and fluffy. The main conditions for this are to thoroughly beat the eggs, cook the dough without sudden movements, and do not disturb the biscuit in the oven when baking.

Summary

Prep Time	20 mins
Cook Time	45 mins
Total Time	65 mins
Course	Dessert

Ingredients

Eggs – 10 pcs.
Sugar – 300 g
Flour – 250-300 g
Cocoa – 60 g

Instructions

Turn on the oven and preheat it to 175 degrees.
Mix the sifted flour with the cocoa.
Beat the cooled eggs.
Continue whisking, adding sugar a little.
Beat until fluffy, stable white mass (10-20 minutes).
Gradually pour the cocoa flour into the beaten egg mass, stirring gently and slowly.
Grease the mold with oil.
Put the dough in a greased form and bake the chocolate sponge cake in the oven preheated to 175-180 degrees until cooked (40-50 minutes) without opening the oven door.
The biscuit is ready!

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.