Chocolate sponge cake
Description
The baking is simple and quick. In this recipe, I'll focus less on the cake itself and more on the biscuit base. Using this biscuit, you can make delicious chocolate cakes such as "Prague," "Schwarzwald," and similar ones. Making this biscuit is very easy, even for those who've previously struggled to bake a good chocolate biscuit. Serve it warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Sift wheat flour, cocoa, baking soda, and granulated sugar into a bowl, and mix well.
- 2
Step 2
2. Add the chicken eggs, melted butter, vegetable oil, milk, and finally pour in the wine vinegar to the dry ingredients.
- 3
Step 3
3. Use a mixer to thoroughly blend the mixture until no lumps remain.
- 4
Step 4
4. Line the baking pan with parchment paper, pour in the batter, and bake in a preheated oven at 175 degrees for about 60 minutes.
- 5
Step 5
5. The finished sponge cake can be wrapped in plastic wrap and left for 1 hour. If you don't have time, you can skip this step. The resulting sponge cake is tender and moist. Remove the cooled cake from the pan and slice it in half horizontally.
- 6
Step 6
6. For the cream: beat softened butter with a mixer, gradually add condensed milk, 1–2 tablespoons at a time, mixing well after each addition. Divide the mixture into two parts (one larger than the other).
- 7
Step 7
7. Chop the griljage, peanuts, and cookies with a knife and by hand, then mix with the majority of the cream.
- 8
Step 8
8. Trim the risen top of the sponge cake to make it even. Cut each sponge cake into 2 layers (resulting in 4 layers), spread the cream on the sponge layers, and assemble the cake.
- 9
Step 9
9. Spread the reserved cream (or any other cream) over the edges and top of the sponge cake. Crumble the remaining "cap" by hand into fine crumbs and use them to cover the finished pastry. Dust with powdered sugar. Let the cake steep (it needs to soak well), then serve.