Chocolate Sponge Cake typically has a rich and decadent chocolate flavor that is balanced by its light and airy texture. The cake is moist and the chocolate adds a depth of flavor that is both sweet and satisfying. It can be enjoyed on its own or served with toppings such as whipped cream, fresh fruits, or chocolate ganache for added decadence.
- Egg: 2
- Sugar: ½ Cup
- Flour: ½ Cup
- Baking Powder: ½ tsp
- Coco Powder: 1 tbsp
- Salt: A pinch
- Chocolate essence: 1 tsp
Additional:
- Chocolate Ganache
- Chocolate ChipsÂ
Preparation Method:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 6-inch cake pan with parchment paper.
- Sift all the dry ingredients three times.
- Then beat the eggs (whole egg) and sugar in a dry bowl on medium speed until the egg color changes and turns white. Write “eight” on the egg batter with a beater stick If the “eight” lasts for 15 to 20 seconds, your batter is perfect.
- Then mix the dry ingredients with the egg batter slowly. Do not pour all the dry ingredients together. you should be added in three stages. Add vanilla essence.
- If you think your cake batter is too tight, then you can use 1 teaspoon of hot water.
- Pour the cake batter into the mold.
- Bake for 25-30 minutes in a preheated oven until the center is set and a toothpick comes out clean from the center of the cake. You may need more time, so do not be afraid to bake the cake for longer.
- Take out your cake from the oven and let it rest for 30 minutes.
- Â After 30 minutes decorate it chocolate ganache and chocolate chips.
