Chocolate Sponge Cake – Ingredients:
- 1/2 cup cake flour
- 1/2 cup cocoa powder
- 6 tablespoons unsalted butter, plus extra for greasing
- 1 tablespoon vanilla extract
- 1/2 cup sugar
- 5 large eggs
- 5 large egg yolks
Chocolate cake recipe
Preheat oven to 375 degrees F. Lightly spray 8- or 9-inch round cake pans with a nonstick spray and lines the bottoms with a round of parchment paper. For cupcakes, prepare pans with cupcake liners.
Sift the flour and chocolate together twice and put aside.
Melt the butter during a saucepan over low heat. Remove from the warmth, add the vanilla to the melted butter, and stir to mix. Set aside to cool.
Combine the sugar, eggs, and egg yolks in the bowl of a stand mixer and set the bowl over a pan of barely simmering water. Whisking constantly with a wire whisk, heat until the mixture is warm to the touch or reaches 120 degrees F on a candy thermometer.
Remove the bowl from the heat and attach it to a stand mixer fitted with the whisk attachment. Whip the egg mixture on medium speed until the foam triples in volume and just begins to recede about 5 minutes. Stabilize the foam at low speed for 10 minutes.
Fold the flour into the egg mixture using a rubber spatula. Blend a small amount of the batter into the melted butter, then fold the tempered butter back into the remaining batter.
Fill the prepared cake or cupcake pans about two-thirds full. Bake until the highest of every layer is firm to the touch – for 8- or 9-inch cakes about half-hour, for cupcakes about 20 minutes.
Let the layers cool in the pans for a few minutes before turning out onto wire racks to finish cooling.
The basic chocolate cake is ready to fill and frost now, or they can be wrapped and stored at room temperature for 2 days, or frozen for up to 3 weeks.