Chocolate Blackout Sponge Cake

Name: Chocolate Blackout Sponge Cake
Yield: Yield: 6.55 kg/14 lb 7.2 oz
Cuisine: United States
Ingredients: Eggs 750 g 1 lb 10.4 oz 11.44%; Buttermilk 1.11 kg 2 lb 7.04 oz 16.93%; Baking soda 45 g 1.59 oz .69%; Chocolate Shortbread 454 g 1 lb; Brewed coffee, cold 1.02 kg 2 lb 3.84 oz 15.55%; Sugar 1.8 kg 3 lb 15.36 oz 27.45%; Baking powder 36 g 1.27 oz .55%; Butter, melted but cool 510 g 1 lb 1.99 oz 7.78%; Cocoa powder 360 g 12.7 oz 5.49%; Salt 27 g .95 oz .41%; All-purpose flour 900 g 1 lb 15.68 oz 13.72%

Preparation info

Yield:
6.55 kg

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Chocolate Shortbread 454 g 1 lb
All-purpose flour 900

Americas
United States
Dessert
Vegetarian

Method

Preheat a convection oven to 162°C/325°F.
Lightly grease 4 square frames measuring 20 cm/8