Chocolate Sponge Cake
Introducing the Chocolate Sponge Cake, a delightful and versatile twist on the classic favorite!
Its light and airy texture, paired with its rich chocolate flavor, make this a delightful treat on its own, dusted with powdered sugar. But don't stop there! This marvelous cake can be your creative canvas, perfect for layering with ganaches, creams, or fruit fillings, crafting delightful chocolate desserts for every celebration.
Explore the possibilities and let your imagination run wild with this irresistible chocolate indulgence!
Preheat the oven to 170 °C
Add 4 eggs and 125 g of sugar to a stand mixer bowl
Add the whisk attachment to the stand mixer and whisk for 5-8m until the mixture gets fluffy and light pale yellow
Line a large tray with parchment paper and grease it with butter
Sieve 15 g of cocoa powder and 112 g of all-purpose flour to a container
Whisk until combined
Gradually incorporate the sifted flour and cocoa mixture into the beaten eggs by gently mixing it with smooth movements from bottom to top
Divide the batter equally into 2 ring molds of 15 cm diameter placed on the lined tray
Bake for 15-20m until golden brown
Let it cool down and unmold it by running a knife around the ring. The chocolate sponge cake is ready
Enjoy! Fill it with pastry or whipped cream, ganaches, jams, or as you prefer!
Yield 10 portions
Cocoa Powder15 g
All-Purpose Flour112 g
Metal Ring Mold