THE BEST CHOCOLATE SPONGE CAKE

Without oil and butter

Since I’ve been baking this recipe is my all-time favorite for a rich chocolate flavor. It’s very easy and quick to bake, resulting in a soft and moist texture that’s sturdy enough to support any layered cake, making it perfect for use under fondant. You can also use this recipe to make cupcakes, cake pops or cake sicles.

I didn’t use oil as this recipe usually recommends, because it works well without. The heavy cream give enough moisture. However, if you prefer, you can add it, as mentioned in the ingredients below.

Here’s what you need:

INGREDIENTS

250 g all-purpose flour ( 1 and 3/4 cup)
56 g cocoa powder ( 2/3 cup) I used Starbucks 70% cocoa powder
1 teaspoon baking powder/ levure
1 teaspoon baking soda
3/4 teaspoon salt
200 g granulated sugar (1 cup)
110 g brown sugar ( 1/2 cup)
2 large eggs
180 ml heavy cream ( 3/4 cup) I prefer 35% or you can use sour cream
1 soup spoon vanilla extract
240 ml hot coffee ( don’t be afraid you don’t feel any coffee taste, but you can replace with water also)
Optional: 120 ml vegetable oil ( 1/2 cup). I don’t use it.
For the pan: butter and parchment paper

This quantity is enough to make an 8 inch cake with 2 layers like ( 2 x 1,5 inch thick).

“I made this cake with double of the quantities, resulting in four layers that are each about 1 and 1/3 inches thick (approximately 3 cm each).”

PREPARATION

1. Sift both the flour and cocoa powder, then add all the dry ingredients. Mix well.

2. Mix all the liquid ingredients together until there are no lumps. This can take some time or you can use a mixer.

3. Mix the dry and liquid ingredients together until the mixture is creamy.

4. Finally, add the hot coffee to the batter.

5. Preheat the oven at 180 degrees for 10 minutes before using it. Meanwhile, distribute the butter evenly among the pans and cover them with parchment paper.

You are ready to bake.

Place it in the oven for 30-33 minutes at 180 degrees (356 Fahrenheit). Keep in mind that baking times may vary depending on your oven.

If you bake the layers separately, the baking time will be less, depending on their thickness.

You can use a wooden skewer to check if the cake is cooked in the middle. When you pull it out, it should come out dry.