Bored of the simple sponge cake or just want to add a splash of color? Try this chocolate cake to be the canvas of future creams!

As I recently have some time, I had been surfing on the web a few days ago. Trying to get fresh, challenging ideas, inspirational meals that I have never used before, to treat my loved ones with. Hunting for a long time yet could not discover lots of interesting things. Right before I wanted to give up on it, I stumbled on this tempting and easy dessert simply by accident over Suncakemom. The dessert looked so tempting

on its snapshot, that required instant action.

It had been simple enough to imagine just how it is made, its taste and how much my hubby might like it. Mind you, it is extremely simple to impress the guy in terms of treats. Anyways, I visited the website and followed the precise instuctions which were combined with superb photos of the operation. It really makes life much simpler. I can suppose it is a bit of a hassle to shoot photographs in the middle of baking in the kitchen as you may usually have gross hands thus i sincerely appreciate the time and energy she put in for making this blogpost .

Having said that I am encouraged to present my own, personal recipes in a similar way. Many thanks for the idea.

I had been fine tuning the main recipe create it for the taste of my loved ones. I’ve got to say it turned out an incredible outcome. They loved the flavor, the structure and loved getting a sweet like this during a hectic workweek. They quite simply demanded more, more and more. Thus the next occasion I am not going to commit the same mistake. I am going to double the volume to get them happy.

Thanks for SunCakeMom who made the Chocolate sponge cake a reaility

Separate egg whites from the yolks.

In a bowl Measure flour then mix in the cocoa powder and the optional baking powder.

Put the other tablespoon sweetener of choice in the bowl with the whites. Beat the egg whites on high speed until hard peaks form. At this stage, the tips of the egg whites will curl when the beaters are lifted. Peaks have to be stiff.

Slice butter and place it into the bowl where the yolks are. We may put one tablespoon sweetener of choice into the bowl now. Beat yolk and butter until it has a light yellow color.

Then add bit by bit alternating the dry ingredients and water too.

Fold the egg whites into flour yolk mixture. Use a wooden spoon or a spatula to cut vertically through the mixture. Move it around the bottom of the bowl bring it back up. Carrying some of the mixture from the bottom up to the surface until the ingredients are evenly combined.

Line a 10″ x 8″¼ / 25cm x 21cm baking tray by using baking sheets or cover it with some butter and flour. Spread the batter evenly into the prepared baking tray and put it into the 350°F / 180°C preheated oven for about 30 minutes.

Check the cake in about 25 minutes but avoid opening the oven before! It could cause cake fall back. We can check by poking a wooden toothpick near the center of the cake. If it comes out clean, it is done. We can also check when spongecake is baked by touching the top lightly with our finger. If the top springs back, the cake is ready to be taken out.

Let it cool down.