Chocolate Espresso Sponge Cake Recipe
Written by admin on June 7th, 2009
Ingredients:
-1/2 cup of unsalted butter
-2 squares (2 oz) of semisweet chocolate
-6 Eggs, slightly beaten
-1 cup of sugar
-1 tsp of vanilla
-1 cup of all-purpose flour
Preheat oven, Grease and lightly flour two baking pans.
Oven Temp ~ 350°
Baking Time ~ 25 – 30 Min
Pan Type ~ two 9 x 1 1/2 inch round
In a saucepan melt butter and chocolate over low heat,
stirring often; set aside.
In a large mixer bowl combine eggs, sugar and vanilla. Set bowl over (not touching) 1 to 2 inches of hot (not boiling) water in a large saucepan. Heat over low heat, stirring occasionally, about 10 minutes or till lukewarm.
Remove from heat; remove bowl from saucepan. Beat with an electric mixer on high speed about 15 minutes or till nearly tripled in volume.
Gently fold in flour, 1/3 cup at a time. Gradually fold in chocolate mixture. Spread evenly in prepared pans. Bake until a wooden toothpick inserted near the center comes out clean. Cool 10 minutes on wire racks. Remove from pans; cool completely.
Prepare Espresso Buttercream. Fill and frost cake with Espresso Buttercream. Pipe buttercream around the edge of cake.Your sponge cake is ready!
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