Chocolate Sponge Cake with Cocoa (Only 4 Ingredients!)
Chocolate Sponge Cake with Cocoa (Only 4 Ingredients!)

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, chocolate sponge cake with cocoa (only 4 ingredients!). One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Chocolate Sponge Cake with Cocoa (Only 4 Ingredients!) is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Chocolate Sponge Cake with Cocoa (Only 4 Ingredients!) is something that I’ve loved my whole life.

Low Prices on Chocolate Cake Rosen. Free UK Delivery on Eligible Orders A comprehensive range of essentials for all your cake decorating needs Combine the cake flour and pure cocoa powder in a small bowl and mix well. Beat the eggs in a bowl, add the sugar and mix immediately. Put the cocoa powder and boiling water into a large bowl and mix well to make a paste.

To get started with this recipe, we must prepare a few components. You can cook chocolate sponge cake with cocoa (only 4 ingredients!) using 4 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make Chocolate Sponge Cake with Cocoa (Only 4 Ingredients!):
  1. Make ready 3 Eggs
  2. Prepare 70 grams Sugar
  3. Prepare 50 grams Cake flour
  4. Get 2 tbsp Pure cocoa powder

Break the eggs into a heatproof bowl and add the sugar. For step by step pictures check here Sift the cocoa, flour and salt into a bowl and crack one of the eggs into a cup or ramekin. Stirring all the time, add the egg and a third of the flour mixture into the sugar and butter, add the second egg and third of the flour and add the last egg and flour mixture in to the butter and sugar. You should have a smooth thick batter.

Steps to make Chocolate Sponge Cake with Cocoa (Only 4 Ingredients!):
  1. Use pure cocoa powder with no added sugar. Don't use hot chocolate cocoa mix.
  2. Combine the cake flour and pure cocoa powder in a small bowl and mix well. Line a cake pan with parchment paper and preheat the oven to 160℃ (320 Fahrenheit).
  3. Beat the eggs in a bowl, add the sugar and mix immediately.
  4. Place the bowl into a hot water bath, continuously mix with a whisk, and heat until the egg mixture becomes warm (about 40°C or 104 Fahrenheit). (I do this right on the flame, but feel free to use a hot water bath if you are worried about it.)
  5. Remove the bowl from the hot water bath and whip with the hand mixer. The mixture becomes fluffy, but keep whipping until it has turned into a fine foam.
  6. I like to whip the mixture really well, so I whip it until it turns into a fine foam and frothy.
  7. Whip until the mixture forms ribbons which do not disappear when you drop it from the hand mixer. Finally, whip at a low speed for 30 seconds to make it fine and smooth.
  8. Sift in the combined cake flour and cocoa powder from 2.
  9. Use a rubber or wooden spatula to fold the mixture from the middle to the outside (pink line). It is easier if you turn the bowl towards you with your other hand at the same time (yellow line).
  10. This is how the batter looks when the flour ingredients are blended in and it's no longer floury. But if you stop here then it will become a rough and gritty batter, so fold it a bit more.
  11. If you mix it further after the flour ingredients have blended in, the batter will become glossy. When it looks like this photo, it's ready! It will be dry if you don't mix it enough…
  12. Pour the batter into the cake pan from 1. ※ It will be dry if you don't mix it enough, and a springy batter if you over mix it, so get your own feel for it!
  13. Drop the cake pan lightly on the counter a few times to remove air bubbles. (You can drop it from a height of about 5 cm)
  14. Bake in a preheated oven at 160℃ (320 Fahrenheit) for about 30~40 minutes. Check with a bamboo skewer, and if it comes out clean, it's done! (It took me 35 minutes to bake this cake.)
  15. Drop the cake pan once from a height of about 20 cm. Remove the cake from the pan and place it on a metal rack. Cover loosely with a moistened kitchen towel or cling film and cool.
  16. When it has cooled, slice to your desired thickness! When you want to make the top of the sponge cake flat, place a piece of kitchen paper or cling film on the metal rack, and place the cake upside down to cool.
  17. "No Need for Chocolate! Chocolate Cream with Cocoa" goes really well with this cake https://cookpad.com/en/recipes/150014-no-need-for-chocolate-cocoa-chocolate-mousse - - https://cookpad.com/us/recipes/150014-no-need-for-chocolate-cocoa-chocolate-mousse
  18. I made "For Kid's Day! Chocolate Banana Carp Cake" https://cookpad.com/en/recipes/150018-chocolate-banana-carp-banner-cake-for-kid-s-day

Stirring all the time, add the egg and a third of the flour mixture into the sugar and butter, add the second egg and third of the flour and add the last egg and flour mixture in to the butter and sugar. You should have a smooth thick batter. Sift flour cocoa baking powder and baking soda into a large bowl. Sift together the icing mixture and cocoa. Beat together (either using an electric mixer on a low speed or by hand) until the ingredients are combined.

So that is going to wrap it up for this special food chocolate sponge cake with cocoa (only 4 ingredients!) recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!