Espresso Sponge Cake

Name: Espresso Sponge Cake
Yield: Yield: 1.5 kg/3 lb 4.8 oz
Cuisine: United States
Ingredients: Canola oil 255 g 8.99 oz 17%; Dark chocolate 300 g 10.58 oz; Milk 210 g 7.41 oz 14%; Instant coffee powder 10 g .35 oz .67%; Baking powder 20 g .71 oz 1.33%; Almond flour 130 g 4.59 oz 8.67%; Brown sugar 275 g 9.7 oz 18.33%; Eggs 320 g 11.29 oz 21.33%; Cake flour 280 g 9.88 oz 18.67%