Chocolate sponge cake
10 servings
105 minutes
Chocolate sponge cake is the embodiment of refined European cuisine and a true celebration for chocolate lovers. Its roots trace back to the history of classic sponge desserts that have been perfected by pastry masters over centuries. The porous, airy sponge soaked in cocoa aroma and creamy tenderness creates a rich and intense flavor that harmoniously complements the silky chocolate cream. This cake enchants with its softness and richness, leaving a sweet aftertaste of happiness on the lips. Perfect for cozy home evenings as well as festive occasions, it pairs wonderfully with a cup of aromatic coffee or a glass of red wine. Decorated with nuts or berries, it becomes a true work of art where every detail highlights its noble taste.
1
In a large bowl, mix flour, sugar, cocoa, baking soda, and salt. There's no need to deactivate the baking soda, and it can be replaced with baking powder.
- Wheat flour: 2 glasss
- Sugar: 1.5 glass
- Cane sugar: 0.5 glass
- Cocoa powder: 0.8 glass
- Baking soda: 1 teaspoon
- Salt: 1 teaspoon
2
In another bowl, melt 200 grams of butter and add a glass of water.
- Butter: 300 g
- Water: 1 glass
3
Add this mixture to the first one, gently mixing with a mixer on low speed, adding sour cream and eggs one by one.
- Butter: 300 g
- Sour cream: 5 tablespoon
- Chicken egg: 2 pieces
4
Pour into greased with vegetable oil 2 molds and bake for 35-45 minutes at 180°C.
- Vegetable oil: 1 teaspoon
5
We melt 300 grams of chocolate with butter in a water bath.
- Chocolate: 700 g
- Butter: 300 g
6
When the biscuit is ready, let it cool a bit. If desired, you can cut it into 2 more pieces, but I didn't do that.
7
Place the cake layer on a tray and pour about 1/3 of the melted chocolate with butter on it (the mixture should be warm but not hot). Then place the second biscuit on top and pour the remaining cream over it, carefully coating the sides.
- Chocolate: 700 g
- Butter: 300 g
8
You can decorate the cake with nuts, cherries, or other fruits and berries in chocolate, only after the cream cools to room temperature. Finally, we send the cake to cool completely in the refrigerator. Delicious both cold and warm!
- Vanilla: pinch
9
Enjoy your meal!
