Description
Recipe for buttermilk chocolate cake sponge, with a soft and moist texture and flavored with cocoa powder (for 2 cakes of 6 inches / 15 cm in diameter) to make 4 tiers cake.
Ingredients
- 225 g (1 3/4 cups) Flour - Cake flour
- 80 g (2/3 cup) Cocoa powder - unsweetened
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1/2 tsp. salt
- 3 Eggs - room temperature
- 1 1/2 tsp. vanilla extract
- 345 g (1 3/4 cups) Sugar - granulated
- 160 ml (3/4 cup) Vegetable oil
- 190 ml (3/4 cup) Buttermilk
- 170 ml (3/4 cups) Black coffee - lukewarm
Instructions
- Preheat the oven to 350°F/ 180°C (fan oven) and prepare two 6 inches / 15 cm diameter cake pans, lining them with parchment paper only on the bottom.
- In a large bowl sift together the dry ingredients, cake flour, cocoa powder, baking soda, baking powder and salt.
- In another bowl, mix the buttermilk with the black coffee.
- In another mixing bowl, whisk together the vegetable oil, eggs, sugar and vanilla extract until smooth and frothy.
- Add the dry ingredients and the buttermilk and coffee mixture alternately in several batches and mix with a spatula until the mixture is smooth.
- Divide the mixture in 2 and distribute it in the two prepared pans.
- Bake for about 40-55 minutes until puffed.
- Check the baking by inserting a knife or a toothpick in the center, if it comes out clean then your baking is done otherwise extend by 5 minutes.
- Take your chocolate cakes out and let them cool for a few minutes in their pan, then remove them from the pan and let them cool completely on a rack.
- Once your cakes have cooled completely, wrap each cake in plastic wrap and place them in the fridge for at least 2 hours before cutting.
Notes
Storage: Up to 3-4 days at room temperature and up to 3 months in the freezer.
Substitute the buttermilk with the same amount of semi-skimmed milk + 1 tbsp of white vinegar (or fresh lemon juice)
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Cake, sponge
- Cuisine: American