Description
This moist chocolate sponge cake is rich, fluffy, and packed with cocoa flavor. Perfect as a base for layered cakes or served simply with whipped cream or berries, it’s easy to make and sure to impress any chocolate lover.
Ingredients
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400 g all-purpose flour
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30 g cocoa powder
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12 g baking powder
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8 g baking soda
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3 g salt
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300 ml milk
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15 ml white vinegar
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4 eggs
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400 g sugar
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1 tbsp vanilla extract
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250 ml oil
Instructions
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Preheat oven to 180°C (350°F). Line two 16 cm cake pans and one 10 cm pan with parchment paper at the bottom.
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In a bowl, mix flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
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In a separate bowl, beat the eggs for 2 minutes. Add sugar and continue beating until the mixture becomes pale and triples in volume.
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Add oil, then beat for 1 minute.
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Add milk mixed with vinegar and vanilla extract. Beat for another 2 minutes until well combined.
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Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to deflate the batter.
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Pour the batter evenly into the prepared pans.
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Bake for approximately 45 minutes or until a toothpick inserted in the center comes out clean.
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Let cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
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The vinegar activates the baking soda for extra fluffiness.
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Make sure to sift the dry ingredients for a smooth batter.
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Great as a base for birthday or celebration cakes.
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Can be made ahead and stored wrapped at room temperature or frozen.
