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Cinnamon Chocolate Sponge Cake
Aromatic chocolate sponge cake with a spicy hint of cinnamon and coffee, perfect for assembling homemade cakes.
Ingredients
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COMPONENT to taste
- to taste
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Method
Whip the eggs with sugar until fluffy and light for 8–10 minutes.
Add the milk, heavy cream, and vegetable oil. Mix until smooth.
Sift together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and cinnamon.
Add the dry mixture to the wet mixture in 2–3 batches, gently folding with a spatula.
Dissolve the coffee in hot water.
Pour the coffee mixture into the batter at the very end and mix until smooth.
Divide the batter between ring molds (2 molds, 16–18 cm in diameter).
Bake at 170–175 °C for about 45–50 minutes.
Check for doneness with a skewer.
After complete cooling, wrap in plastic wrap and chill for a few hours (preferably overnight) — the texture will become moister and more stable for cake assembly.
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