Chocolate Sponge Base
The chocolate counterpart of the vanilla sponge — cocoa adds depth, milk in addition to milkmaid gives a softer crumb. Use as a base for Black Forest, Choco Mocha, Death by Chocolate and ice-cream cakes.
Per serving
Ingredients
- 1 cupMaida
- 1/2 tspBaking soda
- 1 tspBaking powder
- 3 tbspCocoa powder
- 1/2 cupCondensed milk (milkmaid)
- 1/2 cupCaster (or powdered) sugar
- 1 cupMilk
- 1/2 cupOil or melted butter
- 2-3 dropsVanilla essence
Method
- 1
Sieve maida, baking powder, baking soda and cocoa powder together twice. Sieving the cocoa is essential — it removes lumps that would otherwise show as bitter pockets.
- 2
In a separate bowl whisk together milkmaid, caster sugar, milk and oil (or melted butter) until uniform.
- 3
Add the dry ingredients to the wet in 3 additions, folding gently. Add the vanilla and whisk just until smooth — do not overbeat.
- 4
Pour into an oil-brushed, parchment-lined cake tin (2/3 full). Tap once on the counter.
- 5
Bake in a preheated convection oven at 180°C for 30 to 35 minutes until a skewer comes out clean. Cool fully before slicing into layers for icing.