How to make
Oven - 350°F (175°C);
Deep cake tin, ribbed, well greased with a piece of butter and lightly sprinkled with flour - 10″ (26 cm).
Melt the butter, chocolate, coffee and water at a moderate temperature. They are set aside.
Beat the eggs and the oil with a mixer at low speed and add the milk. The melted butter is added to the mixture. Stir very well, until a smooth mixture is obtained.
Mix the dry ingredients in a bowl and add the liquid ones. Mix very well.
The sponge cake mixture is poured into the mold.
Bake at 350°F (175°C) for about 90 minutes. Check with a long wooden skewer and if it comes out completely dry, immediately remove it from the oven (mine took exactly 75 minutes)
Cool it in the mold for about 20 minutes and then cool it on a wire rack.
The chocolate sponge cake is sprinkled with powdered sugar.
I have had the recipe for this chocolate sponge cake for a long time and I was very bothered by the amount of sugar, so I didn't make it. It is quite reasonable to ask if this is really the amount of sugar and I can fully assure everyone that the recipe is quite accurate and just as much sugar should be added, because with so much chocolate, cocoa and coffee - the sugar can't be tasted at all.
This Chocolate Velvet Sponge Cake really has a velvety texture.
