Anna Olson's Chocolate Sponge Cake Recipe

June 28, 2023 Post a Comment

Here’s the Cake Anna Olson Bakes for Her Birthday and Why You Should, Too! in 2020 Anna from www.pinterest.com

Description

This chocolate sponge cake recipe from Anna Olson is the perfect treat for any special occasion. The cake is light and fluffy, with a rich chocolate flavor. The recipe is easy to make, and the result is a delicious, moist cake that everyone will love. The cake is sure to be a hit at any gathering, and it will make a great center piece for any dessert table.

The cake is made with cocoa powder and sour cream, which gives it a unique flavor and texture. The sour cream also helps to keep the cake moist, which is important when making a sponge cake. The cake is also topped with a chocolate ganache, which adds an extra layer of flavor and sweetness. This recipe is sure to be a hit with everyone who tries it.

Ingredients

For the cake:

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup cocoa powder
1/2 cup butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

For the ganache:

1/2 cup heavy cream
2 tablespoons butter
1 cup semi-sweet chocolate chips

Instructions

Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the sour cream until fully incorporated. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

While the cake is baking, make the ganache. Place the heavy cream, butter, and chocolate chips in a medium bowl and microwave in 30 second intervals, stirring between each interval, until the chocolate is melted and the mixture is smooth.

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Once cooled, spread the ganache over the top of the cake and allow it to set before serving.