Chocolate Sponge Cake with eggs for 1 kg

Chocolate Sponge Cake (1 kg)

Ingredients:

• 1 cup all-purpose flour (120g)
• 3/4 cup cocoa powder (unsweetened, 60g)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar (300g)
• 5 large eggs
• 1/2 cup vegetable oil (120ml)
• 1 teaspoon vanilla extract
• 1/2 cup warm water(120ml)
• 1/4 cup milk (60ml)

Optional:

 1 tablespoon instant coffee powder (to enhance the chocolate flavor)

Instructions:

1. Preheat the Oven:

- Preheat your oven to **180°C (350°F).

- Grease and line an **8-inch round cake pan (or any pan of similar size that can hold 1 kg batter) with parchment paper.

2. Mix Dry Ingredients:

- In a bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.

- Set the dry ingredients aside.

3. Whisk Eggs and Sugar:

- In a separate large bowl, whisk together the eggs and granulated sugar using an electric mixer or hand whisk. 

- Beat on medium-high speed for 5-7 minutes until the mixture turns pale and fluffy. The volume should nearly double in size.

4. Add Oil and Vanilla:

- Once the egg-sugar mixture is light and fluffy, add vegetable oil and vanilla extract.

- Mix gently with a spatula or on low speed until combined.

5. Alternate Adding Wet and Dry Ingredients:

- Gradually add the sifted dry ingredients(flour and cocoa mixture) to the wet mixture in 3 parts. 

- Alternate with adding the warm water and milk in 2 parts, beginning and ending with the dry ingredients.

- Fold the mixture gently with a spatula after each addition. Be careful not to deflate the batter.

6. Pour the Batter into the Pan:

- Once the batter is well combined, pour it into the prepared cake pan.

- Smooth the top with a spatula to ensure an even surface.

7. Bake the Cake:

- Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.

- If the cake is browning too quickly on top, cover it loosely with foil halfway through the baking time.

8. Cool the Cake:

- Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes.

- Then transfer the cake to a wire rack to cool completely.

Optional:

Decorating :

 Once the cake has cooled, you can frost it with your favorite icing or serve it as is. 

A simple chocolate ganache, whipped cream, or powdered sugar can be used for decoration.

  

Serving:

- This chocolate sponge cake can be served on its own, or it can be sliced and filled with cream or fruits for added flavor.

Tips:

Sifting the Dry Ingredients: 

Sifting the dry ingredients ensures that the flour and cocoa powder are well aerated, which helps in making a light, fluffy sponge cake.

Eggs:

 Make sure to use room temperature eggs for better volume when beating.

- If you'd like a richer taste, you can add chocolate chips or chopped dark chocolate into the batter before baking.

  

Enjoy your delicious homemade chocolate sponge cake!