Fluffy Chocolate Boiled Sponge Cake Recipe

Airy, fluffy and simple, it always turns out tall! Unlike many options, this chocolate sponge cake in boiling water in the oven does not require much whipping. Everything is extremely simple and fast. This can be served by simply sprinkling the top with powdered sugar. Or cut it into cakes and make a delicious cake based on it.
cook time: 1h 20 min
Gavin Tanner
Fluffy Chocolate Boiled Sponge Cake Recipe

Nutrition Facts (per serving)

273
Calories
8g
Fat
42g
Carbs
6g
Protein

Ingredients (8 portions)

Basic:

Salt 0.75 tsp
Sugar 300 g
Wheat flour 225 g
Water (boiling water) 150 ml
Milk 150 ml
Cocoa 30 g
Eggs (small or 2 large) 3 pc
Vegetable oil 60 g
Baking powder 1.5 tsp
Soda 0.75 tsp

Recipe instructions

Step 1

Step 1
How to make chocolate biscuit in boiling water? To begin, prepare all the necessary ingredients.

Step 2

Step 2
Mix flour, preferably “Extra” or “Premium”, with baking powder and soda. Mix everything and sift through a fine sieve into a bowl. This will help get rid of debris, if there was any, and saturate the flour with oxygen, which will make the sponge cake fluffier.

Step 3

Step 3
Add cocoa flour to the bowl and stir. It is best to take pure, premium cocoa. Hot chocolate mixes or ready-made cocoa are not suitable for the drink. It already contains sugar, and the color will be faded and unappetizing.

Step 4

Step 4
Wash the eggs to remove dirt, even if it is not visible at first glance. Pour room temperature milk into another bowl and break the eggs. The eggs need to be taken out in advance so that they are at room temperature, then the sponge cake will turn out more fluffy.

Step 5

Step 5
Pour vegetable oil into a bowl with milk and eggs. Mix everything thoroughly with a whisk until smooth. Use refined oil so that its taste does not predominate in the finished biscuit. You can use any vegetable oil you like, but donʼt forget that many of them have a very strong aroma.

Step 6

Step 6
Add sugar, salt to the bowl and mix everything well.

Step 7

Step 7
Sift the flour mixture into the bowl with the liquid part again and stir until smooth so that there are no lumps.

Step 8

Step 8
Continuing to stir, pour in boiling water and stir until smooth. The dough turns out quite liquid, but thatʼs how it should be.

Step 9

Step 9
There is a little trick to prevent the finished sponge cake from becoming a “hump” after baking. Cut the baking foil and paper towel slightly larger than the pan in which you will bake the sponge cake. Wet the towel and place it half the width of the foil. Fold the foil in half, covering the paper towel with the edges tucked in.

Step 10

Step 10
Grease a baking dish with a diameter of 20 centimeters with vegetable oil and sprinkle with flour. Cut a circle out of baking paper and place it on the bottom of the pan. Wrap the prepared foil around the mold and secure.

Step 11

Step 11
Pour the biscuit dough into the pan and tap it lightly on the counter to remove any air bubbles that could spoil the finished biscuit.

Step 12

Step 12
Place in a hot oven and bake at 180 degrees. The time can be from 30 minutes to one hour, it all depends on the diameter of the mold and the oven itself. Bake the biscuit until a skewer comes out dry when you insert it into the biscuit. Remove the cake from the oven and leave in the pan for 10 minutes. Then remove from the pan and leave on a wire rack to cool completely.

Step 13

Step 13
You can simply serve it by cutting it into pieces. Or cut into cakes, coat with cream and make a gorgeous cake. Bon appetit.

Additional rubrics

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