This video shows you the proper techniques for how to make a light and airy chocolate sponge cake whose chocolate flavor comes solely from cocoa powder, and shows you the results when choosing between two very different types of cocoa powders for a recipe that relies only on air (i.e., no baking powder or baking soda) to provide rise.
You’ll learn many tips and hints throughout the video from the chef as he walks you through the recipe step by step to guarantee your success with this deliciously chocolaty and airy sponge cake that can be used in many ways.
Cocoa powder choices can be confusing. Sometimes the choice can make a critical difference (such as for recipes relying on acidic ingredients to react with chemical leaveners such as baking powder or baking soda), but other times the choice is less critical. Either way, you need to understand your choices among cocoa powders and the impacts they will have on your recipes. Be sure to watch until the end for a particularly interesting discovery about the natural cocoa powder used in the video (hint: it relates to measurement by volume) plus a conclusion that opens up the door for creativity with your chocolate flavor.
Ingredients:
½ cup minus 2½ tsp (45 g) cake flour
⅓ cup plus 1 Tbsp (35 g) cocoa powder (natural or Dutch-process)
½ cup (100 g) extra-fine granulated sugar
4 large (200 g) eggs, slightly warmed or at least at room temperature
3 Tbsp plus ½ tsp (45 g) unsalted 80% butter
Tips & Extras:
- Any batter is just a particular quantity of batter which can be baked in various pan sizes and shapes to suit your purposes. The key to successfully baking any batter is understanding visual clues (and smells) of doneness so that you do have the freedom to choose different pan types and sizes and still bake the batter successfully. Be knowledgeable about all the different signs of doneness and you won’t have to rely solely on baking times if you change pans (or ovens!). With this knowledge, you’ll have more freedom to create many delicious dessert ideas using the same recipe!
- The cocoa powders used in this video were Hershey’s (natural) and Valrhona (Dutch-process). These were chosen merely for their wide availability to most bakers.
- Use this cake as a base for cakes with light fillings (such as a mousse domes or ice cream cakes); split into thin layers if baked round, or stamped out in thin layers if baked in sheet pans, for cakes with light fillings (perfect for a Black Forest Cake); or as a roulade when baked more thinly than represented in the video.
- Sponge cakes also benefit from flavored soaking syrups added to them for additional moisture.
Thanks for watching! All my recipes are thoroughly tested exactly as presented in my videos so that you can easily replicate them. All photos are my own and represent the exact product you see created in the video. However, if you have any problems or need more help or are just curious about anything regarding the recipe, please ask any questions or submit comments and I’ll be glad to answer them to help you keep learning more.
Chef Zach
Dallas Chocolate Classes
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