CHOCOLATE SPONGE CAKE (VERSION 2)

Hi ,

Making cake is one of the stress busters for me. I can make cake anyday anytime.

This chocolate cake is basic recipe by which you can make so many cake varieties, This cake can be used as base for pastry cakes. Even the cake can be served as chocolate sponge cakes. I make most o my chocolate cake varieties with this base.

Here below is the recipe for the most yummy, easy and fool proof chocolate cake ,

PREPARATION TIME : 20 mins.

COOKING TIME : 35 MINS.

SERVINGS : Around 750 gms of cake.

INGREDIENTS :

Maida (All purpose flour) – 1 cup.

Cocoa powder – 5 tblsp.

Salt – 1/8 tsp.

Baking powder – 1 tsp.

Sugar – ½ cup.

Eggs – 3 nos.

Vanilla essence – 1 ½ tsp.

Odour less oil – ½ cup.

METHOD :

1) Seive maida, cocoa powder , salt, baking powder twice.

 

2) In a dry bowl add eggs and start beating at very low speed.

3) When egg starts foaming and colour starts changing add sugar slowly and beat.

4) Gradually increase speed and beat at high speed for 5 mins till the mixture thickens to white ribbon consistency.

5) Add oil little by little , vanilla essence and beat till mixed.

6) Add flour 2 tblsp at a time and mix with spatula ( at this stage don’t use beater).

7) Using spatula fold from bottom till mixed evenly.

8) The final batter should be in ribbon flow consistency.

9) Grease your baking pan with butter/ oil and sprinkle flour evenly.

10)             Pour the batter and sprinkle nuts (optional).

11)             Tap twice to release air bubbles ( this helps in getting even top without cracks).

12)             Bake at 170” C preheated oven for 35 mins or till tooth pick comes out clean.

13)             Remove from oven, and cool down completely.

14)             Tap from baking tray and cool down in wire rack for one hour.

15)             When done slice and enjoy.

NOTES :

1) Don’t be in hurry , each process needs its time.

2) You can replace the same quantity of butter instead of oil , since for making pastry I refrigerate cakes . Butter cakes will turn dry when refrigerated so I use oil.

3) After adding flour don’t beat, flip fold gently using spatula.

4) Even after removing from oven cake keeps baking so don’t slice before 2 hours after baking.

5) Each oven temperature is different so check with tooth pick after 30 mins in oven.

HAPPY COOKING!!