Moist Chocolate Sponge Cake
Ingredients (for one 20 cm / 8-inch round cake)
Dry Ingredients:
1 cup (125 g) all-purpose flour
1 cup (200 g) sugar
1/3 cup (35 g) cocoa powder
1 tsp baking powder
1/2 tsp baking soda
Pinch of salt
Wet Ingredients:
2 large eggs (room temperature)
1/2 cup (120 ml) milk
1/4 cup (60 ml) vegetable oil
1/2 cup (120 ml) hot water
1 tsp vanilla extract
Instructions
1. Prepare oven & pan
Preheat oven to 175°C (350°F).
Line the bottom of the pan with parchment paper.
2. Mix dry ingredients
In a bowl, sift together flour, cocoa, sugar, baking powder, baking soda, and salt.
3. Add wet ingredients
Add eggs, milk, oil, vanilla.
Mix on low speed until combined (do not overmix).
4. Add hot water
Pour in hot water slowly while mixing.
The batter will be thin — that’s what makes it moist.
5. Bake
Pour batter into the pan.
Bake for 28–32 minutes or until a toothpick comes out clean.
6. Cool
Let the cake cool in the pan 10 minutes, then place on a rack to cool completely.
Tips for Extra Moist Cake
Use hot water or hot coffee to deepen the chocolate flavor.
Do not overbake.
Wrap the cooled cake in plastic wrap for 1–2 hours to keep moisture in.
