Chocolate sponge cake
8 servings
90 minutes
Recipe from Dominique Ansel's book "Anyone can bake. A unique dessert designer from the best pastry chef in the world.
1
Preheat the oven to 175 degrees and prepare the pan.
2
Grease the bottom and sides of the baking pan with butter.
- Vegetable oil: 180 ml
3
Pour in some flour and shake to evenly coat the surface, then shake off the excess.
- Wheat flour: 220 g
4
Mix the dry ingredients: in a large bowl combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir.
- Wheat flour: 220 g
- Sugar: 300 g
- Cocoa powder: 45 g
- Baking powder: 2 g
- Soda: 3 g
- Salt: 1 g
5
Mix the wet ingredients: in a medium bowl, whisk together eggs, vegetable oil, and milk.
- Chicken egg: 2 pieces
- Vegetable oil: 180 ml
- Whole milk: 225 ml
6
Make the dough: in three stages, mix the wet ingredients into the dry ingredients, stirring well with a spatula before each subsequent portion. The result should be a velvety chocolate dough. (If there are lumps visible, break them up with a whisk and mix the dough again.)
7
Bake the sponge cake, filling the prepared mold to half its height.
8
Level the surface with a spatula.
9
Bake until the dough is set in the middle of the pan, for 45 to 50 minutes. Due to the dark color of the chocolate dough, it's hard to determine doneness visually, and different ovens have different temperatures, so don't rely solely on the timer.
10
There are three ways to check the readiness of a sponge cake. Shake the pan: the cake should jiggle slightly in the center but not too much. If it shakes noticeably, the batter is undercooked. Touch it: gently press the top of the sponge; a ready cake should spring back slightly to the touch. Poke it: pierce the cake in the center with a wooden skewer or a knife with a narrow blade. If they come out clean, the sponge is ready.
11
Cool and remove from the mold: let the biscuit cool in the mold for 15 minutes; while it is still warm, place an inverted large plate on top, then flip the mold with the plate together — the biscuit should easily separate from the mold and land on the plate.