It was my mother’s birthday yesterday, so I wanted to make her a really special chocolate cake! Trouble is, I’ve never made a chocolate cake before. I absolutely adore the chocolate marquise cake at Starbucks…yes, I know it sounds wrong – but try it and you’ll see what I mean! It’s super sweet and has insane amounts of icing on it. Eating it by yourself is so bad but oh so good!
I adapted this from a Japanese cookbook recipe I found online, so I had to do a trial of this cake before serving it to my mothers friends. My family will always forgive me if I do something wrong, but dinner guests will never forget! It’s a good thing I did too, because so many things went wrong … the cake was flat, not moist, and can you believe it – I forgot to add the butter!!
It looked a lot better than it tasted:
The second time around was much better, and I have a few tips:
1. When incorporating the dry ingredients into the egg whites, try to be as gentle as possible. When putting the batter into the pan, don’t shake or bang on the pan. The idea is to not disturb the bubbles in the egg whites so the sponge comes out soft and … spongy!
2. For the same reasons, I tried to limit the amount of time between mixing the batter and baking.
3. Using chocolate with 70% cocoa mass will give the cake a more decadent taste.
Chocolate sponge cake
30g ……. Cake flour
15g ……. Cocoa powder
3 ……….. Eggs
70g ……. Sugar
15g ……. Unsalted butter, melted