Absolutely Simple Chocolate Sponge Cake

Posted by admin | Child friendly food,Desserts,Eggs,Recipes | Sunday 5 September 2010 9:11 pm

the absolutely simple chocolate cakeThis is the very simplest chocolate cake possible. And I say that with real authority because the very first time I’ve baked a cake all on my own and it turned out fabulous! Looks, texture, aroma, taste. Really perfect. And it continues to turn out perfect – this is the third time I’m making it.
The second time I bravely made this for 20 people! Very brave or very stupid, depending how you look at it, I guess. Some said it could be sweeter, but well, I really don’t like my desserts oooozing sugar.

The recipe is a combination of one given to me by a friend, thanks Rashmi, and other stuff I’ve read off the wonderful internet. Her recipe was already marked over and all sorts of convenient substitutions had already been made. Then the second time I made this I read someplace that yogurt was a great substitute for all the excess fat that needs to go into a cake, so I tried that, and it worked beautifully with no negative effects on the cake that I could tell. There’s probably a million recipes out there, but the ease ans speed of this one, the sight of it emerging perfect from the oven, and the sight of my four year wolfing it down… Well, here goes.

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SIMPLE CHOCOLATE SPONGE CAKE Makes a 4 x 9inch cake about 2 inches high
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I used a coffee mug for all measures. Bigger than a normal cup measure. about 10oz compared to the normal 8oz cup.
Whatever you use, stick to the same throughout. This simple illustration says it all.
cake ingredients
1 measure all-purpose flour (maida)
1 measure = 2/3 mug castor or plain sugar + 1/3 mug drinking chocolate powder
1 measure = 1/3(100gm) salted butter + 1/3 cooking oil + 1/3 yogurt
[ I discovered here that any combination of the 3 will do it, including eliminating the oil all together so long as it makes a measure full. The 1st time I used all butter, but I’ve never yet used all yogurt ]
3 – 4 eggs
1 teaspoon vanilla essence
1 teaspoon baking soda
Add salt only if your butter is unsalted.

ingredients-chocolate cake
Turn on the oven to 260C.

If you like whizz the sugar through a blender. I did the first time, but not after and it didn’t make a difference.

Put all the measured ingredients into a large bowl and mix lightly till they’re all blended- 4-5 minutes max. I don’t own an electic hand beater but that should do it in 2 minutes.
Don’t go overboard with the mixing, I believe it takes the air out of it.

Line the baking dish with grease or brown paper.

Pour in the mixture.

Pop it in the middle rack of the oven, and turn the heat down to the lowest, -160C on my oven.

out of the ovenStart checking after 25-30 minutes. First just shake lightly. If it wobbles, don’t touch.
As it seems firmer, put in a knife. When it really comes out clean, you’re done.

Remove from the oven, and in 5 minutes, remove onto a rack to cool.

This last time I made the cake, I crushed some walnuts and added them into the mixture.
The time before, I “iced” the cake all over with Hershey’s Chocolate Sauce and put the walnuts on the top. My expertise doesn’t yet stretch me to making an icing!

Whatever! it’s been yummm every time.
into the fridge...

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