Chocolate sponge Mk II

Same ingredients as before but with 40g cocoa sifted into the flour and the whites whisked and folded in at the end.

So, separate the eggs, whisk the whites and put in a bowl
Put the butter in the Kenwood Cooking Chef, set to 40°C, beat. Beat the eggs in a cup and add an espresso. Add to the mix, turn off the heat.
Sift the flour, baking powder, sugar and cocoa into a big jug, stir and add to the mix. Finally fold in the egg whites.
1/3 fill the cake tin, grate on chocolate, another 1/3, more grated chocolate and then the rest of the mix. Wrap newspaper around the tin and bake for 40 minutes, remove the paper and bake till done

 and it ends up like this

The newspaper trick is to slow down the heat into the sides so the middle cooks properly. The kitchen stinks of printers ink but it doesn't go into the cake, next time I'll use clean stuff or a wet towel

Final view

Дэвид и Google испечь торт - David and Google bake a cake

175	g	warm butter	г	теплый масло
175	g	caster sugar	г	сахарной пудры
225	g	plain flour	г	пшеничной муки
4	tsp	baking powder	чайная ложка	порошок для выпечки
3	large	eggs	большие	яйца
1	shot	espresso	выстрел	Эспрессо кофе

Put eggs and butter into mixer bowl and beat	Положите яйца и масло в чаше миксера и взбить
Sift flour, baking powder and sugar into a big jug and stir. Add to mixer bowl	Просеять муку, пекарский порошок и сахар в большой кувшин и размешать. Добавить в чашу миксера
Add espresso	Добавить эспрессо
Butter 180mm cake tin	Намазать маслом форму для торта  диаметр 18 см
Pour the mix into the tin in layers and grate chocolate between the layers	Вылить смесь в форму слоями, натереть шоколад между слоями
Bake at 180°C (Gas Mark 4) for 45 minutes	Выпекать при 180  в течение 45 минут
Test with skewer and bake until done	Тест с шампур и запекать до готовности
Remove from oven and leave for 10 minutes	Выньте из духовки и оставить на 10 минут
Take cake out and place on cooling rack	Возьмите торт, и разместить на охлаждение стойки