Introduction: SIMPLEST CHOCOLATE TOPPED VANILLA SPONGE CAKE
There are way too many recipes on quite many fancy cakes on the internet. Now if you are beginner like me who really really wants to bake but is a messy baker and definetly lacks judgement on measurements I've got the simplest recipe that can help!
Step 1: INGREDIENTS
- All purpose flour (maida) - 250grams
- Butter (salted) - 100 grams
- Granulated sugar - 250 grams
- 4 eggs
- 75 ml whole milk (toned milk will also do)
- 6 drops vanilla essence
- 1tsp baking powder
- 100 grams milk chocolate compound
Step 2: UTENSILS
- Flour sifter
- Glass bowl
- Cake mould pan
- Cling film
Step 3: PREPARATION
Remember to pull out all the ingredients out of the fridge at least an hour before you start mixing. They all should be of room temperature.
Add butter and sugar into the glass bowl and mix. Add 4 eggs and mix well till smooth. Then add 6 drops of the essence.
Sift the flour with baking powder and keep separate. Add slowly spoonfull of the sifted flour to the mixture and fold slowly till its mixed well. Repeat till all the flour is added.
Then add the milk slowly in small quantities and mix well.
Grease the bottom and sides of the cake pan well with butter and sprinkle some flour on it. Shake off the excess flour. Pour the cake mix into the pan and settle it.
Pre heat the oven at 180 degree celcius for 10 mins on convection and bake for 40 mins at the same temperature.
Step 4: CHOCOLATE TOPPING
Take a 100 gram slab of milk chocolate compund and wrap it in a cling film.
Place it in a double boiler and wait for it to melt.
This is a step I do to reduce the mess and to prevent any of the melted chocolate going waste as the excess chocolate that will remain in the cling film can be refrigerated and taken out easily later.
Step 5: FINAL
Bring out the cake from mould and let it cool to room temperature. Pour the melted chocolate on top of it with the help of a spoon and spread evenly for a thin and even layer.
Cut into pieces, eat, and share (or don't share lol)!
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