Chocolate Sponge Cake in a Pot Recipe
Chocolate Sponge Cake – Fluffy, moist and perfectly leveled – this sponge cake recipe is the one to have as it works every time.
- 3 eggs,
- 3 Turkish coffee cups of granulated sugar,
- 2 tablespoons of cocoa powder,
- 3 Turkish coffee cups of all-purpose flour,
- 1 Turkish coffee cup of water,
- 1 packet baking powder (10 grams).
The Turkish coffee cup size: 50 ml.
Process of Chocolate Sponge Cake in a Pot Recipe
Beat the eggs with an electic mixer until the yolk and white are combined.
Add the granulated sugar and beat till they become foamy.
Add the all of the ingredients left and go on mixing.
Grease a pyrex with margarine.
Pout the cake mixture into the pyrex and place the pyrex in the pot.
Pour some water into the pot (the water level should be the half of the pyrex).
Cower the pot with a clean towel. Place an aluminum foil undar the pot when it is cooking.
Place an aluminum foil under the pot when it is cooking. Boil it over high heat. When it boils, reduce the heat. Cook it over low heat for 30 minutes.
Please do test if the cake is done by using a toothpick and poke it in the middle to see that it comes out clean.
Every oven is different and cook times may vary a little.
When it cooked, turn off the heat and leave it for 10 minutes into the hot water.
At the end of the time, remove it from the pot and invert it and top it lightly to remove the cake on a plate.
Leave it to cool. When it cools completely pour the chocolate sauce on it.
Slice your cake and serve.
You can prepare the Chocolate Sponge Cake up to 3 days ahead, wrap it in cling film. and keep it in the fridge.
You can also wrap it in cling film and freeze it for up to a month.