The Most Delicious and Simplest Dark Chocolate Sponge Cake Ever!!

Since i have been experimenting so many chocolate recipes i can tell you that there is no other chocolate sponge cake recipe as good as this one!! 

This cake texture is spongy but not dry, not too heavy, not too airy, not too light, not too gooey, not too fudgy, not too dense or so whatever. It is just perfect! It is suitable with whipped cream frosting so as buttercream. 

When there is chocolate cake require or the desire of baking one chocolate cake, i do not need to seach high and low for any chocolate cake recipe, because i know i have the best chocolate cake recipe in my hand, yes this is the one im talking about.   I have been baking this chocolate cake like...countless time, its the most delicious and the most simplest chocolate sponge cake that i ever experienced, it a failproof recipe indeed.

 Couldn't resist the softness of the sponge blend in the dark chocolate richness ganache all mix well together in my mouth making magic!! So goodd.....

DARK CHOCOLATE SPONGE CAKE RECIPE
( 8" round cake pan )

4 egg yolks large
25g caster sugar
50ml vegetable oil
70ml water
1tsp vanilla extract
85g cake flour
25g dark cocoa powder
1 1/2 tsp baking powder
1/3tsp baking soda

4 egg whites large
55g caster sugar
1/4 tsp Cream of Tartar


CHOCOLATE GANACHE 
170g dark chocolate, coarsely chopped

150g whipping cream
* melt and let it set in room temperature before use

METHOD:-
- Line base of a 8" round pan with parchment paper. Do not line or grease the sides.
- Sieve cake flour, cocoa powder, baking powder and dash of baking soda. Set aside.
- Beat egg whites till foamy add in cream of tartar, until stiff peak set in the fridge for later use.

- Pre-heated oven at 170c

- Beat egg yolks until double and thicken.  Add oil, water and vanilla gradually just combined. Add in  flour with hand whisk till well combined. Do not over mix. Set aside.

- Mix meringue into batter.
- Pour batter slowly into the prepared round pan to get rid of air bubbles or just in case you are to fast pouring in the batter, you may tap the pan lightly after pouring batter to the pan.
- Bake in pre-heated oven at 170c for 45 mins, center oven.
- After cooked, insert a toothpick to the cake, when come out clean, its done.
- Remove from oven, let it cool for 10 minutes, after cake pull from side of the pan, you may unmould it.
- Slice horizontally into 3 layers. Pour ganache in the center of the cake, let it spread to the edges.
- Decorate as desired. Keep chilled in fridge.