THE PERFECT CHOCOLATE SPONGE CAKE:
I have experimented long and hard with chocolate sponge cake recipes until I came up with this one. It is moist and stores well (for me essential when it comes to cake decorating or making ahead). Coffee enhances the chocolate flavour of the cake. This cake is also perfect when still fresh from the oven and smothered in a chocolate ganache. My young son describes it as ‘fudgey’ and that about describes it. You don’t need to take out an electric beater/mixer for this cake. Thank-you to Lovilee BlogSpot for their photographs and review of this recipe.
280 grams (approx.2 cups) cake flour
400 grams (approx. 2 cups) castor sugar
2.5mls (½ teaspoon) salt
5mls (1 teaspoon) of bicarbonate of soda (baking soda)
5mls (1 teaspoon) baking powder
125mls (½ cup) butter (or 125g)
125mls (½ cup) oil (such as sunflower or canola oil)
167mls (2/3 cup) strong black coffee
80mls (1/3 cup) of good quality cocoa powder
3 large eggs
1 tsp vanilla extract
160mls (2/3 cup) of buttermilk (can be substituted with natural yoghurt)
METHOD: OVEN: 170°c
- Preheat the oven to 170°c.
- Line a 24cm tin (preferably springform) with baking paper. You can also make this in a rectangular tin (approximately approx. 36x29cms) for a tray bake (but reduce the baking time).
- Sift the flour, baking powder and salt together in a bowl. Add in the sugar.
- Heat the butter, oil, coffee, and cocoa together on the stove on medium heat. Just bring to the boil and stir. Allow this mixture to cool slightly.
- In a separate bowl, whisk the eggs and the buttermilk together lightly and add the vanilla and bicarbonate of soda. Once the bicarbonate of soda (baking soda) has been added, be sure to work quickly. Add the warm cocoa mixture to the dry ingredients. Use a hand whisk to combine. Then add the buttermilk and egg mixture to the chocolate mixture and fold together quickly and lightly.
- Pour batter into the baking tin and bake in the preheated oven for approximately 55 minutes or until a skewer inserted into the cake comes out clean.
- Allow to cool in the tin for about 15 minutes before removing. Smother with chocolate ganache (click for my recipe).
TIP: This is quite a runny mixture but produces a moist cake.
Taken from my book Perfect Parties.
Natalie Edy: www.nephotography.co.za