CHOCOLATE SPONGE CAKE THAT WE LOVE

ø 28 cm (1h 20 min oven)

ø 22 cm (1h oven)

CHOCOLATE SPONGE CAKE THAT WE LOVE

Are you tired of dry chocolate cakes? Here you have your favorite chocolate cake from now on.

A lot of people experiences that chocolate cakes are dry and without taste. Today we give you the recipe og a chocolate sponge cake that is easy to make.

This chocolate sponge cake is the one we normally use, until now, in our chocolate cakes; and our customers just loved it. Do you want to try it?

170 g sugar

2 egg

95 g butter

175 g wheat flour

20 g cocoa

4 g vanilla sugar

2 g baking powder

2 g baking soda

140 ml buttermilk

Tricks!

1.- To obtain a flat and evenly cooked cake we use the kitchen towel method. Put a damp kitchen towel around your shape inside the oven, adapt it to your shape by folding it as many times as you need. Follow the baking process indicated above. The result is a completely flat baked cake.

2.- Avoid opening the oven's door the first 20 minutes when baking (the air inside the bubbles of the mixture will be cooled down and the cake will collapse).

3.- Put a baking paper between the cake and the grid when cooling the cake, in this way you will avoid the cake sticking to the grid.

4.- The cooling time can be quite long, so in many cases is worth it to bake the day before you will fill the cake.

Ingredients (We have choosen the three sizes we use more)

Directions:

All ingredients must be at room temperature before you start with the following procedure:

In a bowl mix together all dry ingredients unless the sugar (that means, flour, cocoa, vanilla sukker, baking powder and baking soda.)

Whip eggs and sugar until fluffy. Add the butter in small cubes and whip until the mixture has no clumps. The last part is to sift on the dry ingredients, divide into 3-4 times and add some buttermilk in between each time. The mixture is now ready.

Baking process:

Prepare the mould buttering and covering with baking paper (if your mould is not too high, make sure that the paper sticks out above the edges since this sponge cake can become quite high. If your mould is lower than 5 cm, we recommend you to choose ingredients for the size inmediately under, this cause the chocolate mixture is quite heavy and the paper will not hold it. Distribute the mixture evenly in the mould. Your cake is ready to be set into the oven.

The oven must be pre-heated at 170 ˚C (do not use the convection mode), bake in the middle of the oven during the time indicated for the size you chose (see ingredients). Check if your cake is ready by using a skewer (if it comes out clean, the the cake is ready). Take the cake out from the oven and let it chill in the mould for about 10 min., then take it out from the mould and turn it up/down on a rack. Let the cake become completely chilled before you start dividing it.