Bittersweet Chocolate Sponge

Name: Bittersweet Chocolate Sponge
Yield: 2 layers, 8 inches (20 cm) in diameter, and 2 layers, 6 inches (15 cm) in diameter, or 1 full sheet (16 × 24 inches/40 × 60 cm), approximately ¾ inch (2 cm) thick
Ingredients: 1 pound 6 ounces (625 g) granulated sugar; 4 ounces (115 g) unsweetened cocoa powder; 1 cup (240 ml) vegetable oil; 3 cups (720 ml) boiling water; 1 tablespoon (15 ml) vanilla extract; 5 eggs; 8 ounces (225 g) cake flour; 8 ounces (225 g) bread flour; 2 teaspoons (10 g) salt; 2½ teaspoons (10 g) baking soda

Preparation info

2
layers, 8 inches 20 cm ) in diameter, and thick

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

1 pound 6 ounces (625 g) granulated sugar
4

Vegetarian
Cake

Method

Line the bottoms of 2 round cake pans, 8 inches (20 cm) in diameter, and 2 round cake pans, 6 inches