I share my favorite chocolate sponge cake recipe. It will not be difficult to prepare it, the main thing is to follow my instructions.
This recipe for a fluffy chocolate sponge cake at one time became a lifesaver for me. To cook it, you don't need complex ingredients and any special skills.
The biscuit turns out to be perfectly flat and without a bump. And this is very convenient if you are preparing it for a cake. You do not need to level and trim the top of the biscuit. The most important thing is that even a person who has no experience at all can cook it.
Step-by-step recipe for how to make a chocolate biscuit
Ingredients per mold 24 cm in diameter
- Eggs 6 pcs
- Sugar 233 g
- Flour 200 g
- Cocoa 33 g
- Starch 38 g
- Baking powder 11 g
- Boiling water 75 g
- Vegetable oil 60 g
- Salt 2 pinches
Beat the eggs with sugar and salt on a high speed mixer until fluffy and light. It took me about 3-4 minutes of running a stationary mixer. If you beat it by hand, it will most likely take twice as long.
The planetary mixer generally saves me a lot in the kitchen. I set to whip, and at this time you can do other things. This is especially felt when you need to knead the dough for bread (10-15 minutes).
When the eggs are beaten, I sift and add all the dry ingredients in 3 steps. After each addition, gently stir with a spatula until fully combined.
The last to add vegetable oil and boiling water. Stir with a spatula until smooth and pour into a baking dish. I bake at 180 ° C until tender. It took me about 35 minutes, but it's better to check for a dry skewer.
After baking, let the biscuit cool slightly, remove from the mold and turn over onto the wire rack. In this state, I will leave the biscuit for 10-15 minutes. Then I wrap it in plastic wrap and put it in the cold for 3-4 hours (why am I doing this, I have already told).
The biscuit is tender and easy to cut into cake layers. And due to the fact that the moisture inside is evenly distributed, it almost does not crumble and you can not even soak it.