Cocoa Sponge Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g cocoa powder, instant (drinkin chocolate), sweetened!
- 250 g flour
- 250 g butter, room temperature
- 5 egg (s), size L, at room temperature
- 1 packet baking powder
- 2 packs vanilla sugar
- 2 cl rum
- mineral water
- 5 tablespoon chocolate sprinkles
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 ° C top / bottom heat. Grease the baking pan (I prefer the Gugelhupf) with butter.
- Sift the flour and mix with the baking powder. Mix the eggs and butter with the vanilla sugar and cocoa vigorously (hand mixer).
- Add the flour mixture spoon by spoon and stir well each time. Finally add the rum and chocolate sprinkles and stir in vigorously. The dough should drip fluffy from the spoon, if it is too firm, simply add a dash of mineral water and stir well again.
- Pour the batter into the mold and bake for about 50 minutes. It is best to do a chopstick test before removing it. No more dough should stick.
- The cake is very juicy and chocolatey. Lasts for a few days if there is something left for that long.
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