A square of cocoa cake topped with glossy cocoa glaze on a wooden board, with the remaining cake in the background

I spent the whole day thinking about chocolate cake. A sponge cake, chocolate cookies, a marble loaf… I wasn’t being particularly picky, as long as cocoa was involved. When I got home, I checked what I had in the fridge, and that was the starting point for this chocolate sponge cake with cocoa glaze.

I wanted something simple, with no more than half an hour spent preparing the batter. A cake I could pour into a pan and bake, without assembling layers or making a separate cream filling. That was about the level of patience I had at the time. 😀

The useful little detail is that the cake and its glaze start with the same cocoa mixture. You get a light, chocolatey crumb and a glossy topping without turning a craving into a weekend baking project.

Why You’ll Love This Chocolate Sponge Cake

The glaze is part of the recipe from the beginning, so there’s no separate ganache to make. You don’t need a chocolate bar tucked away in the cupboard, either. Cocoa powder provides the chocolate flavor in both the cake and the topping.

It also keeps things simple when it’s time to serve. There are no layers to level or frosting to pipe. The glaze gives the cake its finishing touch, and the rectangular pan makes it easy to cut portions for sharing.

The dry ingredients are measured in grams, which takes the guesswork out of spooning flour and cocoa into the bowl. A kitchen scale is especially useful here: different-sized heaped spoonfuls can give you quite different amounts, even when you’re following the same recipe.

Cocoa cake squares topped with cocoa glaze on a wooden board, beside a bowl of glaze

What Is Negresă?

In Romania, this cake is called negresă. For this particular version, think of a chocolate traybake with an airy crumb and a cocoa glaze. The egg whites are beaten separately, and baking powder is also used to help the cake rise.

You may come across negresă described in English as Romanian brownies. That gives you an idea of the chocolate flavor and the way it’s cut into squares, but the texture of this recipe is closer to a sponge cake than a dense, fudgy brownie.

The topping is a cocoa syrup made with butter and milk, reserved from the mixture used for the cake. It’s a pourable glaze rather than a thick buttercream frosting, so a simple drizzle works well with the character of the cake.

Before the beaten whites are incorporated, the cocoa batter is quite thick, similar to thick sour cream. That is the consistency described in my recipe. It shouldn’t look like a thin pancake batter at that stage.

Tips for a Light Chocolate Cake

Let the cocoa mixture cool before adding the yolks. A hot mixture can start cooking the eggs before they reach the oven. This short pause is part of preparing the batter, rather than an opportunity to rush straight into the next step.

Use a clean, dry bowl for the egg whites. Keep the yolks out of it, and check the mixer beaters as well. Since the whipped whites help give this cake its structure, it’s worth getting the equipment ready before you begin.

Once the whites meet the cocoa batter, switch to a spatula and use gentle folding motions. The aim is to combine the two mixtures while keeping as much air as possible. Stop when the batter is even; vigorous stirring at this point works against the texture you’re trying to create.

Pan size matters. A larger pan spreads the batter into a thinner layer, while a smaller pan gives you a deeper cake. Both affect how the center bakes, even if the oven temperature stays the same. Use the size listed in the recipe card for the closest match to this recipe.

Finally, don’t judge doneness by the dark surface alone. Cocoa makes that difficult. Checking the center tells you more than adding extra baking time just to be safe, which can leave the cake drier than intended.

Serving Your Chocolate Traybake

Let the cake cool before cutting it so the pieces are easier to lift out neatly. Wipe the knife between cuts, particularly once the glaze has been added, to avoid dragging crumbs and topping across the next slice.

A cup of coffee or a glass of milk is quite enough alongside it. The cake already has its cocoa glaze, so there’s no need to make another sweet topping before you can enjoy a piece.

If you’re arranging the slices on a platter, leave a little room between them. The glaze is soft and glossy, and a bit of space helps keep it on top of each piece rather than smeared against the neighboring slices.

Cocoa cake drizzled with cocoa glaze and cut into squares on a wooden board, beside a bowl of glaze with a spoon

Frequently Asked Questions

Do I need melted chocolate for the glaze?

No. The chocolate flavor comes from cocoa powder. The glaze is reserved from the cocoa mixture used for the cake, so you don’t need additional chocolate or a separate frosting recipe.

Does the reserved glaze contain raw egg?

No. The portion for the glaze is set aside before the yolks are added. Keep that order when following the recipe, rather than reserving some of the finished cake batter.

How do I know when the cake is baked?

Test the center with a toothpick before adding the glaze. It should come out without wet, uncooked batter. Check the middle rather than relying only on the edges, which bake more quickly.

More Cake and Cookie Recipes to Try

If this cake hasn’t quite settled your chocolate craving, there are a few more recipes on the blog to explore. Some keep cocoa and chocolate at the center, while others pair them with fruit or a creamy topping.

Chocolate Marshmallow Cookies – these cocoa cookies have a soft marshmallow center and a chocolate topping. They’re another option for the days when chocolate gets to decide what you’re baking.

Pumpkin Bread with Mascarpone Frosting – pumpkin and cinnamon flavor the loaf, while chocolate glaze and mascarpone frosting give it a more elaborate finish. Try it when you’re in the mood for a glazed cake with a different flavor profile.

Upside-Down Apple Caramel Custard Cake – this cake combines chocolate sponge, caramelized apples and caramel custard. It’s a lovely next step when you feel like moving from a simple traybake to a dessert with distinct layers.

Chocolate Sponge Cake with Cocoa Glaze

Recipe by Loredana Arion

Servings

pieces

Prep time

minutes

Cooking time

minutes

Calories per piece

160

kcal

A light Romanian chocolate sponge cake topped with a cocoa glaze reserved from the same mixture. A simple traybake made with butter, milk and vanilla.

Ingredients

4 eggs, separated
150 g all-purpose flour (plain flour)
100 g butter
60 g unsweetened cocoa powder
150 g granulated sugar, divided: 100 g for the cocoa mixture and 50 g for the egg whites
100 ml milk
1 tablespoon vanilla essence
A pinch of salt
10 g baking powder
For the glaze
Reserve 6–7 tablespoons of the cocoa mixture before adding the eggs. No additional ingredients are needed.

Directions

Preheat the oven to 150°C / 300°F. Line a 20 × 30 cm (approximately 8 × 12-inch) baking pan with parchment paper.
Place the cocoa powder, milk, butter and 100 g sugar in a small saucepan. Warm over low heat, stirring until the butter and sugar have melted and the mixture is smooth.
Remove from the heat. Set aside 6–7 tablespoons of the cocoa mixture in a separate container for the glaze, before adding any eggs.
Allow the remaining cocoa mixture to cool.
Beat the egg whites with the remaining 50 g sugar until they hold firm peaks.
Add the egg yolks to the cooled cocoa mixture, along with the flour, vanilla essence, salt and baking powder. Mix briefly, just until combined. The mixture should be thick, similar to thick sour cream.
Pour the cocoa mixture over the beaten egg whites. Gently fold together with a spatula, lifting from the bottom, until evenly combined.
Transfer the batter to the prepared pan and gently level the surface.
Bake for 30 minutes at 150°C / 300°F. Insert a toothpick into the center; it should come out without wet, uncooked batter.
Remove the cake from the oven and allow it to cool. Drizzle or spread the reserved cocoa glaze over the top.