Rectangular Chocolate Sponge Cake Recipe
Description
This rectangular chocolate sponge cake is a classic dessert that will please every sweet tooth. It's a light and airy cake with a rich and creamy chocolate ganache topping. The cake is fluffy and moist, with a beautiful golden brown color. This cake is perfect for any celebration or just as a special treat. It's sure to be a hit with family and friends!
This recipe is easy to follow and the ingredients are simple and easy to find. The cake comes out of the oven looking beautiful and is sure to impress your guests. The chocolate ganache topping is creamy and decadent and adds a wonderful flavor and texture to the cake. The cake can be served plain or with a dollop of whipped cream and some fresh fruit for a delicious and elegant dessert.
Ingredients
For the cake:
2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, softened
2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup buttermilk
For the ganache:
1 cup heavy cream
1/2 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
1/4 cup butter
Instructions
1. Preheat the oven to 350 degrees. Grease and flour a 9x13 inch rectangular cake pan and set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined.
4. Alternately add the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Beat until just combined. Pour the batter into the prepared pan and spread evenly.
5. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before turning out onto a cooling rack to cool completely.
6. To make the ganache, heat the heavy cream and vanilla extract in a small saucepan over medium heat until it just starts to simmer. Remove from the heat and add the chocolate chips and butter. Stir until the chocolate and butter are melted and the mixture is smooth and glossy.
7. Spread the ganache over the cooled cake. Allow the ganache to set before serving.
Notes
The cake can be stored in an airtight container at room temperature for up to 3 days. The cake can also be frozen for up to 3 months. If freezing, wrap the cake in plastic wrap and place in a freezer safe container or bag.
Nutrition
This recipe yields 16 servings. Each serving contains approximately:
Calories: 356 kcal
Carbohydrates: 45 g
Protein: 4 g
Fat: 18 g
Saturated Fat: 11 g
Cholesterol: 75 mg
Sodium: 222 mg
Potassium: 152 mg
Fiber: 2 g
Sugar: 27 g
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