Chocolate Sponge Cake
Chocolate Sponge Cake
Serves: 12
Prep: 25 minutes
Cook: 25 minutes
Ingredients
- 4 eggs
- ¼ cup Raw Earth
- 1 tbs extra virgin olive oil, light tasting
- 1 tsp vanilla essence
- ¾ cup cake flour
- ¼ cup raw cacao powder
- 1 pinch salt
Ganache
- 150g thickened cream
- 150g dark chocolate, chopped
Method
Preheat the oven to 170C
- Beat eggs and Raw Earth for 8-10 minutes, until light and fluffy. Beat in the olive oil and vanilla.
- Sift over the flour, cacao powder and sprinkle in the salt. Fold in with a spatula until combined.
- Pour into a greased and lined 20cm cake tin. Bake for 20-25 minutes, until a skewer inserted, comes out clean. Remove from the oven and stand to cool for 5 minutes before removing to a wire rack.
- Heat the cream in a heat-proof bowl over a saucepan simmering with water. Add the chocolate and stir until melted and combined. Remove from heat and stir. Stand until thickened.
- Dollop the ganache over the cake once cooled and sprinkle with extra cacao powder.
