Basic Chocolate Sponge Cake l Best Sponge For Birthday Cake
Basic chocolate sponge cake is a one bowl chocolate cake recipe that is quick, easy and delicious. It is an eggless chocolate Sponge cake recipe which is perfect to use as a sponge base for your frosting and icing projects. If you want it with eggs check this chocolate Sponge Cake.
Basic chocolate cake is a simple and no fuss recipe which even a novice can nail it at first attempt.
Basic Chocolate sponge Cake Ingredients :
- 1 cup all purpose flour (128 grams)
- 3 tablespoon cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 200 ml whole milk
- 1 tablespoon vinegar or lemon juice
- ½ cup sugar (100 grams)
- ¼ cup oil (60 ml)
- few drops ossoro french vanilla flavor (or 1 teaspoon vanilla essence )
Eggless Sponge Cake Instructions:
Grease the cake pan lightly wih oil or butter and dust with flour or line the cake with parchment paper.
Preheat oven at 180° C for 10 minutes with both filaments on.
In a mixing bowl add in the milk and vinegar. Mix well and keep aside for 10-15 minutes for the milk to curdle.
In a mixing bowl sieve the flour, cocoa powder, baking powder, baking soda and salt. Mix well to combine.
In the curd mixture add in the sugar, oil and vanilla essence. Mix well to combine together and allow sugar to dissolve.
Add in the flour mixture and gently fold them to make a smooth and lumps free batter.
Pour the batter into the prepared pan. Tap the cake pan on the surface for 3-4 times to release any air bubbles.
Bake the eggless sponge cake at preheated oven @180° C (350° F) with both rods on for 30-35 minutes. A toothpick or skewer inserted should come out clean.
Remove from oven and let the cake stand in the pan for 5 minutes and demould it.
Allow the cake to cool down completely in a cooling rack.
Slice and serve as a tea cake or slice the cake into layers for frosting and icing.
Basic Chocolate Cake Notes
Do not over-mix the batter. Mix only until everything is well combined. If you over-mix, you will end up knocking out all the air, resulting in a dense cake.
To make this cake vegan you can use non-dairy milk or just water with 1 tablespoon vinegar or lemon juice.
For the flour, you may substitute all purpose flour with whole wheat flour or 50-50 % of both.
For the oil, I’ve used sunflower oil. You can use any flavorless or neutral tasting oil instead of sunflower oil.
You may substitute the oil with 100 gms butter.
You may substitute the sugar with brown sugar or any other healthier sweeteners like cane sugar, jaggery etc.
Use good quality cocoa powder. I’ve used Hershey’s brand cocoa powder. They’re easily available at grocery stores or online.
All ingredients should be at room temperature.
Sieve the flour or dry ingredients, this helps in getting a nice texture to the cake.
Each oven reacts differently so baking time may differ since the temperature varries from oven to oven.
Do not open the oven atleast before 25 minutes of baking and frequently opening oven to check the cake while baking is in process is not advisable.
To make this cake with egg, you can use 2 eggs. Plus you need to reduce the milk a little bit.
For the flavor, I have used Ossoro’s french vanilla flavor. Just few drops is sufficient. You can use 1 teaspoon vanilla essence inplace of it.
You can pour the cake batter into cupcake tin and prepare delicious cupcakes or muffins.
If you’re making this cake for simple tea cake or simply for snacking, you can add nuts of your choice or even chocolate chips in the batter and topping.
Enjoy your eggless Chocolate sponge Cake
Recipe by Akum Raj Jamir from atmykitchen.net
