Here's the recipe!!
Super Moist Dark Choc Sponge Cake
(Great for Birthday/ Fondant cake too!!!)
(A) Dry Ingredients:
All-Purpose Flour 245g
Sugar 250g (Already reduced)
Hershey Cocoa Powder 40g
Dark cocoa Powder 35g
Salt 1/2 teaspoon
Baking Powder 1 1/2 teaspoon
Baking Soda 1 1/2 teaspoon
(B) Wet Ingredients:
Large Eggs 2
Freshly Brew Espresso 1 cup (Lukewarm)
Buttermilk/ Milk 1 cup
(I use Buttermilk for better taste)
Vanilla extract 1 1/2 teaspoon
Corn oil 120g
8" inch cake pan (normal aluminium fix pan)
Super EASY steps:
1.Sifted all (A) Dry ingredients in a big bowl, except SUGAR.
(I use fine sifter to sift in 3-4 batches)
2. Beat the eggs, and pour all (B) Wet ingredients into another bowl, stir and evenly mixed with hand whisk.
3.Then pour (B) Wet ingredients to (A) Dry ingredients, then add in SUGAR. Using a hand whisk, stir and evenly mixed.
(No need electric mixer at all, hassle free no need to wash MANY utensils RIGHT???)
4. Line a baking paper on the base, NO NEED to grease the pan.
5. Pour in the batter into 8" inch pan, tap ur cake pan gently on worktop a few times to burst the air bubbles inside.
6.Bake on lowest rack in a preheated oven @160 degree for 1h 10-20min.
(Mine baking for 1h 20min, Timing still have to depend on ur own oven performance, it's better to inserted a skewer till comes out clean.)
7. Remove from oven, leave it cool.
8. Unmould cake from pan , inverted on baking tray with baking paper to flatten the top for 20min. (This is my method because i prefer the TOP for later decoration) I dust icing powder for my deco coz I lazy to frost..
Gently reminder...
**(If ur oven has a heat element on top, pls place a baking tray on top rack @1st 30 min and continue to bake... this is to block the heat in order not to overburn ur cake)
(((Happy Baking Chocolaties LOVER!!)
Sure~licious Bakie
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