Halloween chocolate easy sponge cake is very delicate chocolate cake and it’s exceptionally good. What is the difference between a sponge cake and a regular cake. Technically any recipe that contains no baking powder or baking soda, but lots of whipped eggs or egg whites is a sponge cake. A traditional sponge cake has just three ingredients: flour, sugar, and eggs. As the name suggests, this cake takes well to being soaked with syrups. In this recipe I have added dark chocolate to get more yummy.
Ingredients
- 6 ouncesdark chocolate (180 g)
- 4eggs
- 3/4 cupsugar (145 g)
- 1 teaspoonvanilla
- teaspoonssalt (1/8)
- 1/2 cupflour (70 g)
- (Orange Glaze)
- 2 tablespoonssugar (confectioners sugarsome & orange drops color)
- 1orange juice (3/8)
- (Caramel Syrup)
- 1 cupsugar (granulated white sugar)
- 6 ounceswater
Tools
- 1 Cake pan 8 inch x 2 inch
First preheat the oven to 350°F (180°C).
Line the bottom of 8 inch x 2 inch round pan with wax paper, cut to fit.
Melt the chocolate in a small pan or bowl over simmering water; set aside to cool.
Beat the eggs until light, then gradually add the sugar, vanilla, salt.
Stir in the melted chocolate.
Sift the flour over the batter and fold in just until blended.
Spoon into the pan and bake for 40-50 minutes, until a straw comes out clean.
Invert the pan on a rack and let the cake cool completely before removing from the pan.
Caramel Syrup:
Place sugar and 2 ounces (1/4 cup) water into a small, heavy-bottomed saucepan over high heat. Whisk gently until sugar has dissolved and mixture comes to a rolling boil. If necessary, use a wet pastry brush to remove any sugar crystals from the sides of the pan.
Allow mixture to continue cooking over high heat, WITHOUT STIRRING, until it has reduced slightly and becomes golden amber in color.
Stand back from the pan slightly and carefully add remaining 4 ounces of water. CAUTION: The mixture will pop and sputter as you do this, so please be careful. (Keep a bowl of cold ice water nearby to plunge your hand into should it become burned)
Reduce heat to medium and continue cooking until mixture has reduced slightly and is sticky between your fingers (Let the syrup cool slightly before it touches your fingers so that you don’t burn yourself!)
Cool down and gently and evenly pour the caramel syrup over the cake. Carve the pumpkin face on the cake as shown in the photo and prepare the orange glaze.
Orange Glaze:
Whisk sugar (color drops) with orange juice and in a small bowl until smooth. Decorate the cake as shown in the photo.
Enjoy By Lidia!