Chocolate sponge

Name: Chocolate sponge
Total time: 1 h
Ingredients: 250 g all-purpose flour (2 cups); 75 g unsweetened cocoa powder (3/4 cup); 300 g granulated sugar (1 1/2 cups); 7 g baking soda (1 1/2 tsp); 5 g fine salt (1 tsp); 120 g neutral oil (1/2 cup); 2 large eggs (about 100 g); 10 g vanilla extract (2 tsp); 240 g hot coffee or hot water (1 cup)

Deep, dark, one-bowl cocoa sponge for a single deep 8-inch pan. This is the layer a Black Forest cake is built from.

One 8-inch deep pan15 min + 40 to 45 min bake350°F / 175°C

Formula

250 g all-purpose flour (2 cups)
75 g unsweetened cocoa powder (3/4 cup)
300 g granulated sugar (1 1/2 cups)
7 g baking soda (1 1/2 tsp)
5 g fine salt (1 tsp)
120 g neutral oil (1/2 cup)
2 large eggs (about 100 g)
10 g vanilla extract (2 tsp)
240 g hot coffee or hot water (1 cup)

You'll need: one 8-inch round cake pan, 3 inches deep, greased and lined.

Method

Heat the oven to 350°F (175°C). Grease the pan and line the bottom with parchment.
Whisk the flour, cocoa, sugar, baking soda, and salt in a large bowl.
Add the oil, eggs, and vanilla; beat until smooth. Pour in the hot coffee and whisk until the thin batter is uniform.Watch for: The batter will be very thin. That is correct, and it is what keeps the crumb moist.
Bake 40 to 45 minutes, until the top springs back and a tester comes out with moist crumbs. Cool 15 minutes in the pan, then turn out and cool fully before splitting into layers.

Used in: Black forest cake.