Moist Chocolate Sponge Cake | Finally not a dry recipe!
The classic light and airy sponge cake gets a boost of intense chocolate flavor plus a tender and moist texture thanks to the simple step of blooming the cocoa powder. This recipe is perfect for layer cakes.
Servings 8 inch cake (x2)
Ingredients
- 6 Large Eggs, at room temperature
- 1 1/2 Cups (350g) Granulated sugar (200g)
- 2 Cups (240g) Cake flour (80g)
- 1 Cup (90g) Natural unsweetened cocoa powder (35g)
- 1 Cup (240g) Boiling hot coffee
- 2/3 Cup (140g) Unflavored oil
Instructions
- Preheat oven to 325F (160C) and line two 8-inch cake pans with parchment paper. You can grease the bottom, but do not grease the sides of the pans.
- Measure the cocoa powder (90g) in a large bowl then pour over the hot coffee. Mix until smooth, set aside for five minutes then mix in the oil. Set aside.
- Sift the cake flour (240g) 2-3 times and set it a side.
- Whip the eggs (6) and sugar (350g) over high speed until tripled in volume, and you have a pale yellow mixture. This can take up to 10 minutes.
- Sift the cake flour over the egg mixture in three additions, using a large whisk to fold the flour into the mixture.
- Add about one cup of the egg mixture into the cocoa mixture and mix until smooth.
- Pour about 1/3 of the cocoa mixture into the egg mixture and use a rubber spatula to fold it. Once it is mostly incorporated add another third, repeating with the rest of the cocoa mixture.
- Divide the batter between the two pans and bake over the middle rack for 30-35 minutes. Do not open the oven door before the 25 minutes mark.
- Remove from the oven and allow the cake to cool completely in the pans before inverting and filling.
Notes
- For best results, use a kitchen scale to measure the ingredients.
- Essential that the eggs are at room temperature; otherwise, the cake will be dense and not rise so high.
- Use a flexible rubber spatula to fold the ingredients, and make sure to reach the bottom of the bowl. The dry ingredients sink to the bottom; you want to reach it all.
- Add 1-2 teaspoons of espresso powder or instant coffee to enhance the chocolate flavors.
- Do not open the oven door mid baking, the cake will sink at the bottom.