Description
A refined cocoa-infused sponge designed as a perfect, level canvas for intricate chocolate decorations. This recipe focuses on precise creaming and folding techniques to achieve a professional, light-as-air crumb that supports rich frostings.
Ingredients
- 200g golden caster sugar
- 200g unsalted butter, softened
- 4 large eggs, room temperature
- 200g self-raising flour
- 2 tbsp high-quality cocoa powder
- 1 tsp baking powder
- ½ tsp pure vanilla extract
- 2 tbsp whole milk
Instructions
- Preheat your oven to 180°C (350°F) and grease a deep 20cm (8-inch) cake tin, lining the base with parchment paper.
- In a large bowl, cream the softened butter and golden caster sugar for at least five minutes until the mixture is pale and voluminous.
- Incorporate the eggs one at a time, beating well after each addition to prevent curdling.
- Sift the self-raising flour, cocoa powder, and baking powder together, then gently fold them into the wet mixture using a figure-eight motion.
- Add the milk to adjust the batter to a ‘dropping’ consistency, ensuring it will rise evenly.
- Transfer the batter to the tin and bake for 25–30 minutes until the center springs back or a skewer comes out clean, then cool completely on a wire rack.
Notes
To ensure a perfectly flat top for decorating, avoid opening the oven door during the first 20 minutes of baking. If you need a more intense chocolate flavor, you can bloom the cocoa powder in the milk before adding it to the batter. Always weigh your ingredients using a digital scale for the most consistent results in French-style patisserie.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: French