Chocolate Sponge Cake with Cocoa (Only 4 Ingredients!)
Chocolate Sponge Cake with Cocoa (Only 4 Ingredients!)

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, chocolate sponge cake with cocoa (only 4 ingredients!). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Chocolate Truffle Cake,Easy Chocolate Cake Recipe, Eggless and without oven,eggless chocolate sponge. 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.

Chocolate Sponge Cake with Cocoa (Only 4 Ingredients!) is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Chocolate Sponge Cake with Cocoa (Only 4 Ingredients!) is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have chocolate sponge cake with cocoa (only 4 ingredients!) using 4 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Chocolate Sponge Cake with Cocoa (Only 4 Ingredients!):
  1. Prepare 3 Eggs
  2. Prepare 70 grams Sugar
  3. Take 50 grams Cake flour
  4. Make ready 2 tbsp Pure cocoa powder

Use cake flour, if it's not available in the store, you can make it at home (check this tutorial by Joy the Baker). Sift the flour and cocoa powder on top of the egg mixture. Sponge cakes are best eaten on the same day they are made or the next day as they tend to go dry quite quickly. A classic sponge cake made into a chocolate sponge cake.

Instructions to make Chocolate Sponge Cake with Cocoa (Only 4 Ingredients!):
  1. Use pure cocoa powder with no added sugar. Don't use hot chocolate cocoa mix.
  2. Combine the cake flour and pure cocoa powder in a small bowl and mix well. Line a cake pan with parchment paper and preheat the oven to 160℃ (320 Fahrenheit).
  3. Beat the eggs in a bowl, add the sugar and mix immediately.
  4. Place the bowl into a hot water bath, continuously mix with a whisk, and heat until the egg mixture becomes warm (about 40°C or 104 Fahrenheit). (I do this right on the flame, but feel free to use a hot water bath if you are worried about it.)
  5. Remove the bowl from the hot water bath and whip with the hand mixer. The mixture becomes fluffy, but keep whipping until it has turned into a fine foam.
  6. I like to whip the mixture really well, so I whip it until it turns into a fine foam and frothy.
  7. Whip until the mixture forms ribbons which do not disappear when you drop it from the hand mixer. Finally, whip at a low speed for 30 seconds to make it fine and smooth.
  8. Sift in the combined cake flour and cocoa powder from 2.
  9. Use a rubber or wooden spatula to fold the mixture from the middle to the outside (pink line). It is easier if you turn the bowl towards you with your other hand at the same time (yellow line).
  10. This is how the batter looks when the flour ingredients are blended in and it's no longer floury. But if you stop here then it will become a rough and gritty batter, so fold it a bit more.
  11. If you mix it further after the flour ingredients have blended in, the batter will become glossy. When it looks like this photo, it's ready! It will be dry if you don't mix it enough…
  12. Pour the batter into the cake pan from 1. ※ It will be dry if you don't mix it enough, and a springy batter if you over mix it, so get your own feel for it!
  13. Drop the cake pan lightly on the counter a few times to remove air bubbles. (You can drop it from a height of about 5 cm)
  14. Bake in a preheated oven at 160℃ (320 Fahrenheit) for about 30~40 minutes. Check with a bamboo skewer, and if it comes out clean, it's done! (It took me 35 minutes to bake this cake.)
  15. Drop the cake pan once from a height of about 20 cm. Remove the cake from the pan and place it on a metal rack. Cover loosely with a moistened kitchen towel or cling film and cool.
  16. When it has cooled, slice to your desired thickness! When you want to make the top of the sponge cake flat, place a piece of kitchen paper or cling film on the metal rack, and place the cake upside down to cool.
  17. "No Need for Chocolate! Chocolate Cream with Cocoa" goes really well with this cake https://cookpad.com/en/recipes/150014-no-need-for-chocolate-cocoa-chocolate-mousse - - https://cookpad.com/us/recipes/150014-no-need-for-chocolate-cocoa-chocolate-mousse
  18. I made "For Kid's Day! Chocolate Banana Carp Cake" https://cookpad.com/en/recipes/150018-chocolate-banana-carp-banner-cake-for-kid-s-day

Use a good quality cocoa powder (not drinking chocolate) for best results! It's an incredibly moist chocolate sponge cake, with a rich, dark chocolate sauce. This classic chocolate sponge cake recipe is so easy to make and just perfect for sharing. When it is well combined, fold in the other half of the flour along with the cocoa powder and baking powder. Top tip for making Chocolate sponge cake.

So that’s going to wrap this up for this special food chocolate sponge cake with cocoa (only 4 ingredients!) recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!