Chocolate Spongecake

Spongecake is a delicious, dense, and moist cake made with whipped eggs. I will definitely use this recipe again, because it was so delicious this time.

I did my measurements for this by weight (grams), which was far more exact and constant than using volume (cups) which can change depending on how much you pack the ingredient, the humidity of the air, as well as a few other factors.

Here are the ingredients:
225g flour
250g butter (1 cup, room temperature)
4 eggs (preferably room temperature)
1tsp vanilla
225g sugar
50g cocoa
1/2 cup milk

Preheat your oven to 355°F or 180°C

Grease your pans with butter and a light dusting of flour. If you're using the square 9x9 cake tins like I did, use 2 of them.

Break your eggs into the bowl of a standing mixer with your vanilla. Beat on high, 8-10 minutes or until the mixture reaches the ribbons stage (when you lift the whisk up and make a figure 8, you should be able to make an entire 8 before the ribbons re-absorb into the mixture)

In a separate bowl, cream your butter and sugar together, then whisk them until fluffy. This will take about 3-5 minutes by hand, or 2-3 minutes with an electric hand mixer.

Sieve your flour into the butter and sugar mixture, then add half of the egg mixture. Combine by folding them together and cutting your spatula throught the center, then repeating. Add the remaining egg mixture after you fold it a few times, and continue until the whole thing is well combined. Dont worry about a few little lumps, as these will eventually form the bubbles inside the cake, and over mixing will cause the cake to deflate. However, if there are a lot of large lumps, continue folding the mixture together.

Add the milk into the bowl, and mix well. then, pour the batter into your greased pans, and bake for 20-30 minutes, depending on the size of your pan. A cake tester or toothpick inserted in the middle of the cake straight up and down, then quickly removed should come out dry and clean.

Once the cake is finished baking, let it rest for 15 minutes before removing it from the pan. Eat it straight away or let it cool completely to room temperature or in the refrigerator before frosting it.

My cake is pictured below. I made the mistake of using one small pan, so the cake was very thick. I cut it in half horizontally for presentation, and so it would be easier to eat. This picture is pre-frosting, but feel free to use my buttercream frosting recipe and zabaglione recipe in collaboration with this amazing cake.

As always, have fun cooking and enjoy your delicious Chocolate Spongecake! Tomorrow, I will show you a beautiful way to present all three of this week's recipes as one single, beautiful, and excellent tasting dessert. see you all then.