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

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, chocolate sponge cake with cocoa (only 4 ingredients!). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Chocolate Sponge Cake with Cocoa (Only 4 Ingredients!) is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Chocolate Sponge Cake with Cocoa (Only 4 Ingredients!) is something which I have loved my entire life. They’re fine and they look wonderful.

Use pure cocoa powder with no added sugar. Don 't use hot chocolate cocoa mix. Combine the cake flour and pure cocoa powder in a small bowl and mix well. Without Baking Powder, Oil, Butter or Milk.

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

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

Most brownies have a higher proportion of eggs to flour than most cakes. Some ingredients also help bring out the taste of chocolate like coffee (if added in the right amount) or brown sugar/molasses. This is the chocolate cake you've been dreaming of! I have been searching for a great chocolate cake recipe for years.

Instructions 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 (see recipe)
  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
  19. Ready to serve and ENJOY!

This is the chocolate cake you've been dreaming of! I have been searching for a great chocolate cake recipe for years. I used Hershey's Unsweetened Cocoa Powder in order to use a brand that is most widely available to my readers. I'm also fond of using higher quality cocoa powders like Ghiradelli's or. A cake that has various ingredients, usually chocolate or sponge, and is often topped with icing and candles; the number of Sponge or chiffon cake flavored with extracts from boiled pandan leaves and frosted with cream and young coconut or macapuno strips.

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