Anna Olson's Chocolate Sponge Cake Recipe
Ingredients
This recipe by Canadian celebrity chef Anna Olson requires the following ingredients: 1/2 cup (125 mL) butter; 1/2 cup (125 mL) water; 1 cup (250 mL) granulated sugar; 2 eggs; 1 teaspoon (5 mL) vanilla; 2 cups (500 mL) all-purpose flour; 1/2 cup (125 mL) cocoa powder; 1 teaspoon (5 mL) baking powder; 1/2 teaspoon (2 mL) baking soda; 1/4 teaspoon (1 mL) salt; 1/4 cup (60 mL) buttermilk.
Instructions
Preheat the oven to 350ºF (180ºC). Grease two 8-inch (20 cm) round cake pans and line the bottoms with parchment paper. In a medium saucepan, combine the butter, water and sugar. Bring to a boil and allow to boil for 1 minute. Let cool slightly.
In a large bowl, beat together the eggs and vanilla until light. Add the cooled butter mixture and beat until combined. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Add half of the flour mixture to the egg mixture and beat until combined. Beat in the buttermilk, then add the remaining flour mixture and beat until combined.
Divide the batter between the prepared pans and bake for 20–25 minutes, or until a toothpick inserted into the centre comes out clean. Let cool for 10 minutes before turning the cakes out onto a cooling rack.
Serving
This cake is delicious on its own, but you can dress it up with fresh fruit and whipped cream. You can also frost it with a simple chocolate glaze or your favourite chocolate frosting. It is also delicious served with a scoop of ice cream or a dollop of whipped cream.
Nutrition
This recipe makes two 8-inch (20 cm) cakes. Each cake contains approximately 447 calories, 21 g fat, 57 g carbohydrates, 4 g protein and 2 g dietary fibre. It also contains 101 mg cholesterol and 238 mg sodium.
Storage
This cake can be stored at room temperature for up to 3 days. It can also be frozen for up to 3 months. To freeze, wrap the cake tightly in plastic wrap and store in an airtight container.
Tips and Tricks
To make this cake extra moist, try substituting the buttermilk with sour cream. You can also try replacing the cocoa powder with melted dark chocolate for a richer, more decadent cake. If you don't have any buttermilk on hand, you can make your own by combining 1/4 cup (60 mL) of milk with 1/4 teaspoon (1 mL) of white vinegar.
Variations
This basic chocolate sponge cake recipe can be used as a base for many variations. Try adding 1/2 cup (125 mL) of chopped nuts or 1/2 cup (125 mL) of dried fruit to the batter. You can also try replacing the vanilla with other flavours such as almond, orange or raspberry. For a different texture, try adding 1/2 cup (125 mL) of shredded coconut or 1/2 cup (125 mL) of crushed candy canes.
Conclusion
This easy-to-make chocolate sponge cake recipe by Anna Olson is sure to be a crowd pleaser. Not only is it moist and delicious, but it is also versatile enough to be adapted to suit any occasion. Whether you are looking for a classic cake for a special occasion or a simple dessert for a weeknight dinner, this recipe is sure to hit the spot.
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