Chocolate sponge cake
Tags:
alcohol-free
vegetarian
Description
Stirred, not shaken - this applies not only to cocktails, but also to this cake.
A cake with a guarantee of success that is literally quick in the "box". This of course refers to the loaf tin in which the quickly mixed batter is then baked. The sponge is quite versatile and can be flavoured and decorated in different ways. We chose chocolate because everyone likes it!
Ingredients for
For the cake
250
g
butter, soft
150
g
sugar
1
Pack(s)
vanilla sugar
1
Pinch(es)
salt
4
eggs
250
g
wheat flour
50
g
cocoa
1
Pack(s)
baking powder
2
Tablespoon(s)
milk
150
g
chocolate drops
150
g
couverture, dark
Preparation
Note
Our bread/cake recipes are/were usually developed for a special mould.
specific mould. If the recipe is to be baked in a different tin
mould, the recipe or the number of portions must be adapted accordingly.
20cm loaf tin corresponds to approx. 5 portions
25cm loaf tin corresponds to approx. 10 portions
30cm loaf tin corresponds to approx. 17 portions
Batzen tin corresponds to approx. 7 portions
Mini loaf tin corresponds to approx. 8 portions
The baking time may also need to be adjusted, but cannot be
but cannot be converted across the board. As a little help: When the bread/cake looks ready
either take a stick test or remove the bread carefully with a baking glove.
carefully remove the bread from the tin with a baking glove and tap the bottom of the loaf.
of the loaf. If it sounds hollow, the bread is most likely baked through.
Bake the cake
1
Mix the butter with the sugar, vanilla sugar and salt. Preheat the oven to 180°C top/bottom heat.
2
Gradually add the eggs and stir in vigorously.
3
Mix the flour, cocoa and baking powder and add to the butter and egg mixture in batches, alternating with the milk. Add the chocolate drops to the batter and mix evenly.
4
Pour the batter into the loaf tin and bake for 15 minutes, then remove from the oven briefly and cut lengthways in the centre with a knife and bake for a further 45 minutes.
5
Melt the chocolate coating over a bain-marie and spread over the baked cake.
Ingredients for
For the cake
250
g
butter, soft
150
g
sugar
1
Pack(s)
vanilla sugar
1
Pinch(es)
salt
4
eggs
250
g
wheat flour
50
g
cocoa
1
Pack(s)
baking powder
2
Tablespoon(s)
milk
150
g
chocolate drops
150
g
couverture, dark
Product recommendations
LURCH silicone baking mould 25x9x6.5cm - baking tin for bread, loaf cakes and more
€24.90*
general.delivery
LURCH silicone mixing spoon - cooking spoon for stirring and mixing food | Smart Tool
€14.90*
Currently not available