Chocolate sponge cake
Votes: 7
Time: 1 hour.
Complexity: easily
Quantity: 2 cakes
Complexity: easily
Quantity: 2 cakes
Nutritional value per serving:
Calories 2483, total fat 117 G., saturated fats 19 G., proteins 35 G., carbohydrates 349 G., fiber 20 G., cholesterol 309 mg, sodium 1475 mg, sugar 203 G.
Calories 2483, total fat 117 G., saturated fats 19 G., proteins 35 G., carbohydrates 349 G., fiber 20 G., cholesterol 309 mg, sodium 1475 mg, sugar 203 G.
If you or your family loves chocolate, keep this basic chocolate cake recipe handy, ready to be customized as needed. The ingredients listed make two 22cm cakes. These cakes are made with only readily available ingredients found in almost any home. The cakes are rich, firm, and incredibly moist, even without soaking. For best results, bake them the day before serving. Then assemble them into a cake. They pair beautifully with buttercream, cream cheese frosting, vanilla icing, or chocolate ganache.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup cocoa powder
- 2.5 cups premium flour
- 2 tbsp. sugar
- 1.5 tsp baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 3 large eggs, room temperature
- 3/4 cup vegetable oil
- 0.5 cup sour cream
- 2 tsp vanilla extract
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Spray two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper.
- In a medium bowl, whisk together the cocoa powder and 1.5 cups boiling water until smooth; set aside. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined. Add the eggs, vegetable oil, sour cream, and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce mixer speed to low; beat in a steady stream of cocoa until fully combined, then fold in with a rubber spatula. The batter will be runny.
- Divide the batter evenly among the prepared pans and tap each one on the counter to set it. Bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Transfer the pans to wire racks and let cool for 10 minutes, then run a knife around the edge of each pan and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them even (optional).
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