Chocolate Sponge Cake German Style Recipes

CHOCOLATE SPONGE CAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Butter and line two 20cm sandwich tins with baking parchment.
• Use a handheld electric whisk or a freestanding mixer to beat 175g softened unsalted butter and 175g golden caster sugar together in a bowl until creamy and light in colour. Then add 1 large egg, still mixing.
• Sieve 50g cocoa powder, 100g self-raising flour and a pinch of salt into another bowl and add a third of that to your wet ingredients.
• Once combined, add 1 more large egg and another third of the flour mixture and work that in.
• Then add 1 more large egg and the remaining flour and beat until you have a smooth thick batter. If the batter is stiff, stir in a splash of milk to loosen it.
• Divide the mixture between the tins and smooth the top with the back of a spoon.
• Bake for 20-25 mins until springy to the touch. Take out of the oven and leave in the tins for 10 mins before turning out onto a wire rack to cool completely.
• Meanwhile, make the buttercream by melting 50g dark or milk chocolate in the microwave, or in a bowl over just simmering water, making sure the base doesn't touch the water. Leave to cool.
• Beat 85g softened unsalted butter and half of the 175g sieved icing sugar together until light and fluffy. Add the remaining icing sugar and melted chocolate and mix together. If the icing is runny, chill in the fridge until it is firm but still spreadable.
• To assemble the cake, put a small dollop of icing onto a plate and put one of the cakes on top. Spread the top of the cake with half the icing, leaving a 1cm border around the edge.
• Put the second cake on top and push down very gently. Spread the remaining icing over the top.

CHOCOLATE SPONGE CAKE, GERMAN-STYLE

Steps:

• Measure dry ingredients by spooning lightly into a cup and leveling off. Do not pack flour or it will be the wrong amount. Mix dry ingredients together in a bowl and set aside.
• Grease a 9 inch springform pan and line the bottom with wax paper, cut to fit. Flour the sides of the pan. Turn the oven on to 350°F to preheat.
• Break 4 eggs into the bowl of a mixer, mix for 1 minute, medium speed. Turn to high speed and drizzle the hot water into the eggs while mixing. Add the sugar and vanilla and keep mixing on high for about 5 minutes, or until eggs are creamy yellow and very thick, like a sauce. Remove from mixing stand and switch to a hand spatula for the next step.
• Sift half of the dry ingredients over the egg mixture and fold in until almost gone. Repeat with the other half. Do not over mix (you will deflate the egg mixture) but scrape the bottom of the bowl several times, to make sure you have incorporated all the dry ingredients.
• Pour batter into the springform pan (or 2 nine inch layer cake pans) and smooth top. Place in oven, on the second shelf from the bottom for 20 to 25 minutes.
• Remove from oven and cool completely before frosting.

CLASSIC SPONGE TORTE

Steps:

• Let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with waxed paper; grease and flour the waxed paper. Set aside. In a large bowl, beat egg yolks for 2 minutes. Add 3/4 cup sugar; beat for 3 minutes or until mixture is thick and lemon-colored and falls in a ribbon from beaters. Beat in vanilla., In another large bowl and with clean beaters, beat egg whites and salt on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold flour into egg yolk a third at a time. Stir in a third of the whites. Fold in remaining whites., Spread batter into prepared pans. Bake at 350° for 15-18 minutes or until top springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat the butter, confectioners' sugar, chocolate, milk and vanilla until smooth. In a chilled small bowl, beat cream until stiff peaks form; fold into chocolate mixture., To assemble, split each cake into two horizontal layers. Spread frosting between layers and over top and sides of cake. Sprinkle with grated chocolate if desired. Store in the refrigerator.

CHOCOLATE SPONGE CAKE

Steps:

• Sift together all dry ingredients.
• Combine with wet ingredients and blend well.
• Spread into a 8 inch baking pant and bake at 350 degrees for 20 to 30 min until golden.
• Let cool.

GERMAN CHOCOLATE SPONGE CAKE: SCHOKOLADE BISKUITTORTE

Steps:

• FOR THE CAKE: Position a rack in the center of the oven and heat to 350°F Butter a 9-inch springform pan, and line the bottom with a round of parchment or wax paper. Dust the inside of the pan with flour, tapping out the excess flour.
• Combine the eggs and sugar in a bowl of a heavy duty electric mixer. Place the bowl over a medium saucepan of simmering water over medium heat (the water should not touch the bowl.). Whisk until the eggs are very warm to the touch and the sugar is dissolved (rub a bit of the egg mixture between your fingers to check for grains of sugar). Attach to the mixer and fit with the whisk. Beat on medium high speed until the mixture is tripled in volume and very light and fluffy, about 3 minutes.
• Meanwhile, in a small saucepan, heat the milk and vegetable oil until hot to the touch (about 120 F.). Pour into a medium bowl and stir in the vanilla.
• Sift the cake flour, cocoa, and salt together. Sift HALF of the cocoa mixture over the egg mixture. Using a large balloon whisk, fold in the cocoa mixture. Sift the remaining cocoa mixture over the batter and fold. Whisk a large dollop of the batter into the milk mixture. Fold this mixture back into the batter. Pour into the pan and smooth the top.
• Bake until the top springs back when pressed in the center and the sides are barely beginning to shrink from the pan, about 30 minutes. Cool on a wire rack for 5 minutes. Remove the sides of the pan, invert onto the rack, and remove the bottom of the pan and the paper. Reinvert the cake onto another rack, right side up. Cool completely.
• Make ahead: The cake can be prepared up to 2 days ahead, covered tightly in plastic wrap and refrigerated, or frozen for up to 1 month.
• FOR THE SWEETENED WHIPPED CREAM: Pour the cream into a well chilled bowl and add the sugar and vanilla. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency. For soft peaks, the cream will be just thick enough to hold its shape in soft billows. For stiffly beaten cream, the beaters or whisk wires will leave distinct traces in the cream and stand in firm peaks when the beaters are lifted.
• Make ahead: The cream can be whipped up to 1 day ahead, covered tightly with plastic wrap, and refrigerated. If liquid separates from the cream, whip it again to incorporate the liquid.
• Kaffeehaus.Rick Rodgers.