Japanese Sponge Cake
This chocolate version of Japanese Sponge Cake makes an incredibly decadent and impressive dessert! With it's rich chocolate flavor and unique melt-in-your-mouth texture, this dreamy cake is truly reminiscent of biting into a fluffy chocolate cloud!To really appreciate its light, airy, souffle-like delicate softness, it's best enjoyed warm!Perfect for chocolate lovers, this indulgent cake is so worth the effort and without doubt, looks exceptionally stunning!
Ingredients
- 6 large egg whites
- 110 g caster sugar
- 80 g butter unsalted
- 30 g chocolate chips I use callebaut 811
- 1 tsp instant coffee powder I use Moccona
- 100 mL milk
- 6 large egg yolks
- 90 g cake flour I use the Lighthouse brand
- 10 g cocoa powder I use Valrhona
- ½ tsp baking powder
Instructions
- Preheat oven to 140℃ or 285℉ for at least 10 minutes prior to baking.
- Line a loaf pan with parchment paper, making sure to cover both the base and sides. Greasing the pan with butter before adding the parchment paper is optional, and can help keep the paper in place. Leave some parchment paper overhanging the sides so you can easily lift the cake out once baked.
- Separate eggs into two large bowls. Stir the egg yolks to prevent a film from forming on the surface, set aside.
- Whisking Egg Whites into Meringue: Using an electric beater with the whisk attachment, whisk egg whites on low speed, gradually building up to low-medium speed. Once foamy, gradually add in sugar in batches until fully incorporated.
- Meringue of Soft Peaks: Beat egg whites till it forms a meringue of soft peaks, this can take around 20 minutes. (i.e. when the whipped egg whites hold their shape but fall over at the tip gently, like a soft horn, when the whisk is lifted.) Set aside.
- Microwave Heating: In a large mug, heat butter, chocolate chips, instant coffee powder and milk in the microwave in 20-second bursts, stirring between intervals until everything is fully melted and dissolved. It should be hot, but not too hot—avoid overheating.
- Incorporate Heated Liquid into Yolks: Slowly pour in the warm/hot melted mixture into the yolks, in a slow, steady stream, while whisking continuously until just combined.
- Add Dry Ingredients: To the yolk mixture, sift in cake flour, cocoa powder, baking powder and whisk until just combined, it should be silky.
- Incorporate Meringue: Gently fold in a third of the meringue into the warm yolk mixture to lighten it. Then, pour the lightened batter into the remaining meringue and fold carefully until no white streaks remain. Be sure not to overmix to avoid deflating the meringue.
- Pour batter into prepared loaf pan.
- Water Bath (Bain-Marie): Place bake loaf pan into a larger oven-proof pan, and fill the pan with hot water about an inch high to create a water bath.
- Bake at 140℃ or 285℉, top & bottom heating (conventional, i.e. without fan) for 1 hour.
- Check: Insert a toothpick to check for doneness, it should come out clean. If wet, bake another 2-3 minutes.
- Removing Cake: Remove cake from the oven and lift it out of the loaf pan using the overhanging parchment paper. There's no need to cool the cake.
- Serving Ideas: Serve the cake warm on its own or add a topping of chocolate sauce, fresh cream, and/or fruit. For a simpler option, dust with icing sugar or cocoa powder.
Notes
I highly recommend you read all the tips, tricks and information in this blog post, to ensure success in making this delicious cake, the first time around!