Moist Chocolate Sponge Cake
6 servings
60 minutes
Moist chocolate sponge cake is a true delight for lovers of delicate, airy desserts. Its rich chocolate flavor and velvety texture make it perfect for festive occasions and cozy family evenings. The layers soaked in creamy ganache gain special juiciness, while the decoration with fruits — oranges and kiwis — adds a touch of freshness and light acidity. Although Chinese cuisine is known for its unusual ingredient combinations, this sponge cake has become popular among gourmets due to its simplicity and versatility. It pairs wonderfully with a cup of strong coffee or fragrant tea, providing true pleasure in every bite.
1
Preheat the oven to 200 degrees.
2
Sift flour and cocoa into a bowl. Add all dry ingredients and mix well.
- Wheat flour: 150 g
- Cocoa powder: 20 g
- Sugar: 200 g
- Vanilla sugar: to taste
- Salt: 1 teaspoon
- Baking powder (raising agent): 1 teaspoon
- Baking soda: 0.5 teaspoon
3
Pour milk, oil, and add an egg to the dry mixture. Beat with a mixer, then gradually add 100 ml of water while continuing to beat.
- Milk: 100 ml
- Vegetable oil: 50 ml
- Chicken egg: 1 piece
- Boiling water: 100 ml
4
Pour into a baking paper-lined mold. Bake for 20-25 minutes.
5
For ganache, place chopped chocolate in a saucepan, add cream. Heat while stirring. When the mixture is homogeneous, add powdered sugar and mix.
- Chocolate: 100 g
- Cream 30% fat: 150 ml
- Icing sugar: to taste
6
Cool the cake, cover it with ganache. Decorate with fruits (I use oranges and kiwis — they complement the sweetness of chocolate well). Place in the refrigerator for a couple of hours.
- Fruit: to taste
