Description
A chocolate twist on traditional paper-wrapped sponge cakes! These light and fluffy chocolate paper-wrapped sponge cakes are packed with chocolate chunks and topped with even more chocolate for an extra treat.
Ingredients
Units
Scale
- 88 g cake flour
- 14 g cocoa powder
- 18 g cornflour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 5 eggs, separated
- 80 g caster sugar, 40 g + 40 g
- 1/4 tsp cream of tartar
- 60 g vegetable oil
- 3/4 tsp vanilla extract
- 50 g dark chocolate chunks, 30 g chopped + 20 g topping
Instructions
- Preheat the oven to 200°C fan. Prepare six paper liners by cutting six 8-inch squares of parchment paper and fitting them into the paper cake moulds (see Note 1).
- Roughly chop 30 g dark chocolate chunks. Lightly spray the chocolate pieces with water, then toss them with about 1 tablespoon of the measured cake flour to coat. Set aside.
- Separate the eggs, placing the egg whites in a large mixing bowl and the egg yolks in another bowl.
- In a medium bowl, sift the remaining cake flour together with the cocoa powder, cornflour, baking powder and salt. Mix well and set aside.
- Add the cream of tartar to the egg whites. Whisk at medium-low speed until a layer of foam forms. Gradually add 40 g of sugar in three additions, allowing about a minute between each addition for the sugar to dissolve.
- Once all the sugar has been added, increase the mixer speed to medium-high and continue whisking until stiff peaks form.
- Add the vegetable oil, vanilla extract and remaining 40 g of sugar to the egg yolks. Beat at medium speed until the mixture is light and pale.
- Add a scoop of meringue to the egg yolk mixture and gently whisk to loosen the batter.
- Gradually add the dry ingredient mixture and remaining meringue in several additions, gently whisking and folding until everything is incorporated and the batter is smooth and uniform.
- Add the flour-coated chocolate pieces to the batter. Gently fold them in with a spatula, taking care not to deflate the batter.
- Transfer the batter into a jug for easier pouring into the moulds. Alternatively, you can spoon the batter into the moulds.
- Fill each mould about three-quarters full.
- Sprinkle the remaining 20 g dark chocolate chunks over the tops.
- Just before baking, reduce the oven temperature to 180°C fan. Bake for 20–25 minutes, or until a skewer inserted into the centre comes out clean. Mine took 22 minutes.
- Once baked, remove the cakes from the tins and place them sideways on a cooling rack. Allow them to cool completely before serving.
Notes
Read the blog post to see how I fold the paper liners in action.
Feel free to use your favourite chocolate chunks or chips.