Chocolate Sponge Cake

Overview

It’s been a long time since I’ve been to Meitian. Today’s cake is irresistible to me who likes to drink coffee. The recipe for this cake comes from Teacher Junzi. I fell in love with it the first time I made it. This cake uses both dark chocolate and cocoa powder, and a lot of milk is added. The cake has a delicate and rich texture, and is slightly bitter. Paired with a cup of coffee, it is the most pleasant afternoon tea!

Tags

• baking
• old man
• cake
• afternoon tea
• fast food
• cocoa powder
• egg
• low gluten flour
• soft white sugar
• dark chocolate
• milk

Ingredients

Steps

1. 1 Mix small pieces of dark chocolate and milk together, heat over water and stir constantly until the chocolate is completely melted, take the milk pot out of the hot water (or heat it directly in the microwave and stir until the chocolate melts). Cool the chocolate liquid to room temperature and set aside.

   

2. 2 Crack the eggs into a large bowl.

   

3. 3 Add fine sugar and beat with a whisk.

   

4. 4 Keep beating until the eggs become thicker and thicker.

   

5. 5 Keep beating until you lift the egg beater. The egg liquid dripping from the egg beater will not disappear immediately after falling into the large bowl, and the eggs are ready.

   

6. 6 Sift together cake flour and cocoa powder.

   

7. 7 Sift half of it into the beaten eggs. Use a spatula to quickly stir from the bottom to mix the egg liquid and powder evenly.

   

8. 8 Sift in the other half of the flour and cocoa powder mixture and continue to mix evenly.

   

9. 9 Pour the chocolate liquid prepared in the first step into the mixed batter. , continue to stir quickly to completely mix the chocolate liquid and batter.

   

10. 10 Pour the mixed batter into the cake mold, and shake the poured batter twice on the countertop to release large air bubbles. Place the mold into a baking pan, place in a preheated oven at 175°C, and bake for about 25 minutes