Mmmmmm chocolate... Just by the sound of it, many will start drooling🤤 That's the power of chocolate.. Who wouldn't love chocolate? As I have already mentioned many a times, I am a big addict of chocolate and lucky for me, so is my daughter. She is my partner in crime when it comes to anything chocolate.
As I have encountered with most kids in her group, "chocolate" is the answer I get, when I ask them what their favourite flavour is when it comes to birthday cake. That is when the thought hit me, to find the perfect, decadent, scrumptious chocolate cake that would just be the perfect base to any chocolate cake, be it Chocolate truffle, Dutch truffle, Black forest or any other chocolate cake.
Recipe credit: Swasthi's Recipes
A big Thank you to Swasthi's Recipes blog as that is just the perfect chocolate base and it meets all my requirements that I expect in a chocolate cake. Though I read the review comments in her post, I wanted to taste it before I could conclude that it was the best chocolate base. And when I took the first bite, I felt a sense of happiness 😇 The decadence of chocolate with that richness.. OMG !! Just out of the world. And that is when I concluded, it was THE BEST chocolate base ❤️
Here I give you my version of the chocolate sponge which can be used as the base for any chocolate cake recipe.
Without any further delay, let's get to the recipe.
INGREDIENTS:
*Maida/APF - 180gms or 1 1/2 cups
*Cocoa powder - 26 gms or 1/4 cup
*Granulated sugar - 200 gms or 1 Cup
* Unsalted butter - 80 ml or 1/3rd cup
* Milk - 240ml or 1 Cup
* Vanilla - 15ml or 1 TBSP
* Baking soda - 5gms or 1 TSP
*Vinegar - 15ml or 1 TBSP
* Salt - 2 gms or 1/3 TSP
Maida/All Purpose Flour: I have used store bought regular all purpose flour. You can use Organic Unbleached flour if you prefer.
Cocoa Powder: I have used Hershey's brand Unsweetened Cocoa powder. You can use any other brand if you prefer. But this has always been my preference as it results in a decadent cake.
Sugar: I have used white granulated sugar for this recipe. You can use brown sugar by the same quantity if you prefer. But note that brown sugar will result in a slightly denser and moist cake than white sugar. Also it will give a slight caramelized flavour.
Unsalted butter: I have used unsalted butter for this recipe which I will melt before using. Once the butter is melted, bring it to room temperature before using it in the recipe.
Milk: I have used 4% fat milk for this recipe. Using milk in chocolate cake would result in a much rich and sumptuous cake. You can also use water instead. But I prefer using milk.
Vanilla: Vanilla adds that amazing flavour to the cake. Vanilla added to the chocolate cake batter just boosts the flavour thereby bringing out the best of both the flavours.
Baking soda: Baking soda helps the cake to rise properly.
Vinegar: Vinegar helps to enhance the flavour of the cake. It also helps the cake to rise properly thereby resulting in a soft, spongy and fluffy cake.
Salt: Salt is added to balance the sweetness of the cake. Adding just a pinch of salt helps in balancing the sweetness.
Now that we have seen the list of ingredients and the purpose of each, let's see the step by step instructions on how to make this cake.
STEP-BY-STEP pictorial representation:
STEP 1: Into a bowl add warm milk. To this, add sugar and mix to dissolve. Set it aside.
Step 2 : Take another bowl and place a sieve on it. Now add the dry ingredients - APF, cocoa powder, baking soda and Salt one after another. Sieve the mixture atleast twice to get rid of the lumps. Keep it aside.
Step 3 : Once the dry ingredients are well sifted, we will start adding the wet ingredients to make the cake batter.
Firstly add the milk and sugar mixture that we set aside earlier. Fold them gently to combine.
Step 4 : Now, add the Vanilla followed by melted butter.
Mix these ingredients until there are no lumps and a proper batter is formed.
Step 5 : Finally, add the vinegar into the mixture and mix. Now the cake batter with turn light and frothy.
Meanwhile, preheat the oven to a 170°C for 15 minutes.
Step 6 : Grease and line a cake mould with parchment paper and dust it with flour. I have used an 8 inch square tin*. Pour the batter into the cake tin and tap to remove excess air bubbles.
Step 7 : Once the oven is preheated, pop the cake mould into the oven and bake at 170°C for 30 - 35 minutes. I baked mine for 32 minutes.
You can check the doneness of the cake by inserting a skewer. If the skewer comes out clean it means the cake is baked completely, if not pop it back into the oven and bake for a few additional minutes.
Once the cake is completely baked, take it out of the oven and let it sit for 8 to 10 minutes in the cake tin. After the said time, slide a palette knife onto the sides of the tin. Demold the cake from the tin and place it on a cooling rack. Cool it completely. Cling wrap the sponge and refrigerate for a minimum of 4 hours before slicing the layers.
This chocolate sponge can be used as a base to prepare any chocolate flavored celebration cake including Choco truffle, Dutch Truffle, Black Forest Cake etc.
You can also consume it as such by dividing them into smaller pieces.
OTHER OPTIONS:
CUPCAKES:
You can make cupcakes with the same batter by dividing them into 12 equal portions and baking them for 18-22 minutes at 180°C. I baked mine for 22 minutes. You can top the cake batter with chocochips or Chocolate chunks.
8 Inch ROUND TIN:
To make an 8 inch round cake with this batter, grease and line an 8 inch round tin with parchment paper. Transfer the cake batter into the tin and bake in a preheated oven at 170°C for 32-38 minutes. I baked mine for 35 minutes.
7 Inch ROUND TIN:
To make a 7 inch round cake, pour the cake batter upto 2/3rd height of the tin. Tap to remove air bubbles if any. Make 1 cupcake with the remaining batter. Bake the cake in a preheated oven at 170°C for 28-34 minutes. I baked mine for 32 minutes.
6 Inch round tin:
You can make two 6 Inch round cake with this cake batter. Divide the batter equally between the two cake tins. Bake the cake in a preheated oven at 170°C for 22-28 minutes. I baked mine for 27 minutes.
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Eggless Chocolate GO-TO Sponge Cake Description: Soft, fluffy, spongy cake filled with Chocolatey goodness. Best to use as a base for any chocolate based cake. Prep Time: 20 mins Cook Time: 30 - 35 minutes Total Time: 1 hour Makes: 680 - 700 gms sponge Ingredients : *Maida/APF - 180gms or 1 1/2 cups *Cocoa powder - 26 gms or 1/4 cup *Granulated sugar - 200 gms or 1 Cup * Unsalted butter - 80 ml or 1/3rd cup * Milk - 240ml or 1 Cup * Vanilla - 15ml or 1 TBSP * Baking soda - 5gms or 1 TSP *Vinegar - 15ml or 1 TBSP * Salt - 2 gms or 1/3 TSP INSTRUCTIONS: 1. Into a bowl add warm milk. To this, add sugar and mix to dissolve. Set it aside. 2. Take another bowl and place a sieve on it. Now add the dry ingredients - APF, cocoa powder, baking soda and Salt one after another. Sieve the mixture at least twice to get rid of the lumps. Keep it aside. 3. Once the dry ingredients are well sifted, we will start adding the wet ingredients to make the cake batter. Firstly add the milk and sugar mixture that we set aside earlier. Fold them gently to combine. 4. Now, add the Vanilla followed by melted butter. Mix these ingredients until there are no lumps and a proper batter is formed. 5. Finally, add the vinegar into the mixture and mix. Now the cake batter will turn light and frothy. Meanwhile, preheat the oven to a 170°C for 15 minutes. 6. Grease and line a cake mould with parchment paper and dust it with flour. I have used an 8 inch square tin*. Pour the batter into the cake tin and tap to remove excess air bubbles. 7. Once the oven is preheated, pop the cake mould into the oven and bake at 170°C for 30 - 35 minutes. I baked mine for 32 minutes. 8. Once the cake is fully baked, let it sit in the tin for 5 - 10 minutes after it is taken out of the oven. After 5 - 10 minutes, slide a palette knife onto the sides of the cake tin to slowly demold the cake. Transfer it onto a cooling rack and let it cool completely. 9. Once it is cooled completely, either slice them up and consume as such or slice layers to use it in any celebration cake. NOTES: (*) 1. Sifting of dry ingredients: In any recipe, it is important to sift the dry ingredients before incorporating the wet ingredients. Sifting of flour aerates it, making sure you get a spongy, fluffy cake. 2. Cut and fold method - Cut and fold method is a simple way to mix the dry ingredients along with the wet ingredients. Using this method ensures that the batter is mixed only until well combined. This method ensures that the batter is not over mixed. 3. Baking time: Remember that the baking time will vary from oven to oven. For me it took 32 minutes to get this baked completely. But keep an eye from 30 minutes as it could take more or less time than mine. 4. Tsp - means TEASPOON and TBSP - means TABLESPOON 5. 1 CUP = 240ML
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