The best, moistest (is that even a word?), easiest chocolate sponge cake you will make! One of my favorite sponges to make, use and eat :)
For a 20 cm / 8 Inch cake
- 133 g Dark chocolate (55%-60% cocoa)
- 80 g Hot coffee
Combine in a pot or bowl and melt on a steam bath.
- 166 g Buttermilk
- 133 g Vegetable oil
- 3 bc Egg
Mix using a whisk and then integrate the coffee ganache.
- 200 g Flour
- 200 g Sugar
- 66 g Cocoa
- 5 g Baking Powder
- 2 g Salt
Combine using a whisk. Add the liquid components and mix until combined. Try not to overmix so you don’t develop to much gluten.
Bake at 150 C until a toothpick inserted in the sponge comes out clean (50-60 minutes) and cover with cling film after you take it out of the over, so you preserve the humidity in the cake.