Soft, airy sponge cake with chocolate impregnation – an incredibly tasty dessert! Now this sponge cake is my favorite. I will repeat the recipe and I strongly recommend you try it.

Summary

Ingredients

For the cupcake:

• Flour – 100 g
• Sugar – 100 g
• Eggs – 3 pcs.
• Sunflower oil – 3 tbsp
• Baking powder – 5 g

For impregnation:

• Sugar – 100 g
• Water – 140 ml
• Cocoa powder – 1 tbsp
• Butter – 50 g

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Instructions

1. Prepare all the ingredients you need to make the holey frosting sponge cake.
   To make a biscuit cake at a height both in taste and in appearance, take a high-quality cocoa powder for the chocolate glaze!
2. Break eggs into a bowl or bowl of a food processor and add sugar.
3. Beat eggs and sugar until fluffy, light foam, about 3 minutes on high-speed mixer or kitchen machine.
4. Pour in sunflower oil. Whisk again for a few seconds.
5. Sift flour combined with baking powder into the egg mixture.
6. Stir the flour into the dough, using a spatula, or with a mixer at slow speeds.
7. Turn on the oven, let it heat up to 180 degrees. Line the bottom of a 17 cm baking dish with parchment. Put the dough into the prepared form.

   

8. Place the dough pan in the preheated oven. Bake the sponge cake at 180 degrees for 30 minutes.
9. Remove the finished biscuit from the mold and leave it to cool on the wire rack.
10. While the biscuit is cooling, prepare an impregnation for it. Combine sugar and water in a saucepan. Place the saucepan on the stove and bring the water to a boil. Simmer the syrup for 5 minutes.
11. Pour cocoa powder into the sugar syrup, stir with a whisk until the lumps disappear.
12. Add a piece of butter to the chocolate mixture.
13. Stir until oil dissolves and remove from stove.
14. Pour the chocolate icing into a glass and cool until warm.
15. Make a lot of holes in the cooled biscuit by piercing its surface to the bottom with a Chinese food chopstick or a wooden shampoo (a toothpick won’t work, it’s too thin).
16. In several approaches, pour the chocolate icing on the surface of the biscuit, letting it soak into the holes.
17. Leave the “holey” sponge cake with chocolate icing for 10 minutes so that it is completely saturated and completely cooled.

    

18. That’s it, a delicious chocolate-soaked biscuit cake is ready. Slice the pie and serve. I assure you, you will not be able to tear yourself away!

Enjoy your meal!