Sponge cake with chocolate and nuts
A sponge cake, so simple and yet so good.
Cakes
Tools
Ingredients
- 4 eggs
270 g sugar
2 tsp vanilla bean paste or 3 tsp vanilla extract
240 g all-purpose flour
2 tsp baking powder
75 g salted butter
100 ml milk
Chocolate glaze
- 100 g dark chocolate
1 tbsp neutral oil
Garnish
- 30 g chopped hazelnuts
Here's how
- Preheat oven to 175 °C (350 °F). Grease and flour a bundt pan.
- Assemble the Ankarsrum with Beater Bowl and Balloon Whisks
- Add the eggs, sugar and vanilla bean paste. Beat on medium speed until batter is very airy and light, 5-8 minutes
- Whisk the flour and baking powder together in a small bowl.
- Melt the butter and mix with the milk.
- Add the flour and milk mixtures, 1/2 at a time, mixing after each addition until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes.
- Let the cake rest in the pan for 10 minutes before removing to a wire rack to finish cooling.
- Chop the chocolate and melt gently over a water bath, allow to cool slightly and stir in the oil until you have an even glaze.
- Place the cake on a plate. Drizzle the chocolate glaze over the cake and sprinkle with chopped hazelnuts.