Let’s embark on a delicious journey with a creation that dances like a melody in your mouth, the Sponge Chocolate Cake! Imagine yourself standing in a bustling market somewhere in the heart of Vienna, the aroma of fresh pastries swirling in the air, beckoning you closer to indulge in this ambrosial masterpiece. It’s not just a cake; it’s a ticket to chocolate paradise!
Why make this recipe? Well, my adventurous spirits, life is far too short to deprive ourselves of the sweet, velvety morsels that can turn an ordinary day into an extraordinary one. This Sponge Chocolate Cake is light enough to float to the sky, yet rich enough to anchor your cravings. Each bite is a testament to the simple beauty of baking. Get ready to unleash your inner chocolatier and make your friends wonder if you’ve been secretly studying at the Grand Chocolate Academy!
How to make Sponge Chocolate Cake
Ingredients:
- 2 eggs
- 130 g sugar
- 70 g vegetable oil
- 170 g flour
- 40 g cocoa
- 3 g baking soda
- 3 g baking powder
- 130 ml boiling water
- 30 g walnuts (to grind)
- 85 g dark chocolate
- 85 g hot cream
Directions:
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Whisking Wonder: Grab a bowl that could double as a spaceship, because we’re about to launch into cake-making! Beat the eggs with the sugar and oil until they froth like an enthusiastic cappuccino barista in Rome.
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The Dry Crew: In a separate bowl, invite the flour, cocoa, baking soda, and baking powder to the party. Give them a good mix until they’re best friends—uniformly combined like a well-traveled crew.
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The Liquid Gold: Gradually pour the beautiful dry blend into the egg mixture, channeling your inner alchemist as you mix until they become one. Now, this is where the magic happens: slowly add the boiling water. Watch how the batter comes alive, like an artisan street performer captivating a crowd!
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Into the Oven: Pour your silky smooth mixture into a mold and slip it into a preheated oven set at 170 – 180°C (that’s about 340 – 350°F for you fellow globe-trotters). Let it bake for 40-50 minutes, but don’t wander too far! The tantalizing smell will call you back, urging you to AGONIZE over taking it out too early!
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Chocolate Coating Extravaganza: While the cake cools, melt the dark chocolate with the hot cream. Stir it until they’re as united as a global food festival under the stars. Grind those walnuts like you’re prepping for a street food masterclass and mix them in for some added crunch!
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The Grand Finale: Decorate your cooled cake with the chocolate glaze and sprinkle those walnuts on top as if you’re placing your finishing touch on a splendid piece of art. Voilà! Your Sponge Chocolate Cake is not just a treat; it’s a spectacle!
How to serve Sponge Chocolate Cake
Slice into this masterpiece and serve with a flourish! A dollop of whipped cream or a sprinkle of powdered sugar can elevate the presentation to legendary status. Pair with a hot cup of coffee or a cup of tea and watch your guests transport themselves to chocolate heaven with the first bite!
How to store Sponge Chocolate Cake
Wrap up any leftover pieces (if there are any… who are we kidding?) in cling film and tuck them away in the fridge. This cake can be enjoyed for several days—if you manage not to devour it immediately, that is! For optimal flavor, consume it within 3 days.
Tips to make Sponge Chocolate Cake
- Egg Power: Always use fresh eggs at room temperature—their performance is like a seasoned travel guide!
- Sift Away: Sifting your dry ingredients not only invites air into the batter but adds a fluffiness that even a cloud would envy!
- Serving Size: If you find yourself tempted—and trust me, you will—don’t hesitate to cut bigger slices. After all, life’s too short for tiny cake!
Variations
Feeling adventurous? Add a sprinkle of cinnamon or a splash of vanilla extract to elevate your cake’s flavor profile. For a twist that’s worthy of traveling the globe, swap out the walnuts for pecans or even some juicy cherries on top!
FAQs
1. Can I use all-purpose flour instead of cake flour?
Absolutely! All-purpose flour serves as a splendid substitute. Just keep an eye on the whisking; you want this cake to be light and airy!
2. What if I don’t have dark chocolate?
No worries! You can use semi-sweet or even milk chocolate—adventuring through flavors is part of the culinary fun!
3. Can I freeze this cake?
Sure thing! Just make sure it’s wrapped tightly. When hunger strikes, let it thaw at room temperature, and it’ll be as delightful as the first day it’s baked!
Now, grab your apron, ignite your passion for baking, and let the world marvel at your culinary prowess as you whip up this dazzling Sponge Chocolate Cake! Adventure awaits, one delicious slice at a time!
Sponge Chocolate Cake
Ingredients
Method
- Preheat oven to 170-180°C (340-350°F).
- In a bowl, beat the eggs with the sugar and vegetable oil until frothy.
- In another bowl, mix the flour, cocoa powder, baking soda, and baking powder.
- Gradually combine the dry ingredients into the egg mixture, then slowly add the boiling water until smooth.
- Pour the batter into a mold and bake for 40-50 minutes, checking periodically.
- While the cake cools, melt the dark chocolate with the hot cream and mix until well combined.
- Grind the walnuts and combine them with the chocolate mixture.
- Decorate the cooled cake with the chocolate glaze and sprinkle walnuts on top.