Foolproof Fluffy Cocoa Sponge Cake. Chocolate Sponge Cake – Fluffy, moist and perfectly leveled – this sponge cake recipe is the one to have as it works every time. How to make the Chocolate Sponge Cake. Prep: Gather your ingredients and measure them before starting.
We wanted a sponge cake recipe that gave us a fairly light cake, one with a springy but delicate texture that could stand up nicely to custard fillings. My fluffy chocolate cake is made by scalding cocoa powder with hot oil. This helps bring out the chocolate flavour. You can have Foolproof Fluffy Cocoa Sponge Cake using 6 ingredients and 15 steps. Here is how you cook that.
Ingredients of Foolproof Fluffy Cocoa Sponge Cake
- You need 10 grams of ＊ Butter.
- You need 7 1/2 ml of ＊ Milk (brought to room temperature).
- Prepare 2 of Egg (brought to room temperature).
- You need 50 grams of Sugar.
- Prepare 45 grams of ※ Cake flour.
- It’s 10 grams of ※ Cocoa powder (unsweetened).
I then make the cocoa mixture After baking comes eating. When the chocolate sponge is unadorned and still warm, the fluffiness really shows through. If you are a chocolate fiend. "This is a fluffy sponge cake made with pure cocoa powder. I added mizuame starch syrup to the batt.
Foolproof Fluffy Cocoa Sponge Cake step by step
- Smear the mold with a thin layer of vegetable oil or butter (not listed). Line the bottom and side with parchment paper cut to fit the mold..
- Break in the eggs into a bowl, and beat in a double boiler until it forms a thick ribbon when the whisk is lifted..
- Add the sugar and continue beating. Once it's well beaten to a point where you can almost write letters on the surface, smooth out the batter by beating for an additional 1 to 2 minutes at low speed..
- Put the ＊ ingredients into a heatproof container and microwave at 600 W for 30 to 40 seconds..
- Preheat oven to 170℃. Combine the ingredients and sift into the batter in 2 to 3 portions, folding in with a spatula with each addition..
- Add in ＊ and mix swiftly..
- Pour in the batter all at once from up high (making sure to pour in the last bits near the rim of the mold). Drop the mold down onto your work surface a couple of times to remove any air pockets..
- Once the oven has been preheated, bake for 30 minutes. Once baked, drop the mold from a height of about 30 cm to prevent shrinking..
- Flip it over on top of a sheet of parchment paper (Sorry, I'm using plastic wrap in this picture.).
- Remove the mold and paper around the rim first, put the mold back on and let rest 2 to 3 minutes to flatten the surface..
- Remove the mold around the rim and flip the cake over on your right palm. Gently place on a cooling rack and remove the mold and paper on the bottom..
- Place the entire cake (with the cooling rack) in a plastic bag and let rest until completely cool..
- When it's cooled completely, slice it to your preference..
- Here's a petite chocolate cake I made with this same cocoa sponge cake. https://cookpad.com/us/recipes/146517-heart-shaped-petit-chocolate-cakes-for-valentines-day.
- Foolproof Fluffy Genoise Sponge Cake. https://cookpad.com/us/recipes/146484-foolproof-fluffy-genoise-sponge-cake.
This chocolate sponge cake is so soft, delicious An easy and foolproof chocolate sandwich cake recipe. You could fill it with whipped cream and jam instead of chocolate icing. We all want just a few. Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own. This sponge cake can be jazzed up with whipped cream and seasonal fruit, or with your favourite jam or fruit curd.
