Chocolate sponge Molly cake
Recipe for the easiest chocolate sponge cake, molly cake, for a 6 inch / 15 cm round pan
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at room temperature
whole at 30 % of mg
Preheat your oven to 320° F /160°C (fan heat) and line 1 cake tin with parchment paper, 6 inch / 15 cm in diameter.
In the bowl of your stand, whisk together the eggs and sugar for 5 to 8 minutes, the mixture will double in volume and turn white.
In another bowl, sift together the flour, cocoa, salt, yeast and baking soda.
Pour the dry ingredients into the egg-sugar mixture while running the mixer at medium speed and until the mixture is homogeneous, then set aside.
In another container, place the cold whole heavy cream and whisk well, then gently fold in with a spatula.
Pour your cake batter into your pan and bake for about 45 - 55 minutes.
Check the baking with a cake tester or the blade of a knife, the cake is cooked when the tester comes out clean.
Let your cake cool for about 10 minutes in the pan before removing it from the mould, then let it cool completely on a wire rack.
When your cake has completely cooled, wrap it in cling film and place it in the fridge for at least 2 hours before cutting.
chocolate cake, chocolate sponge, Molly cake
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Chocolate sponge Molly cake https://sweetlycakes.com/en/chocolate-sponge-cake-molly-cake/