Ruby Chocolate Sponge Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

   Tip: Use a thermometer to ensure accurate temperature.

2. 2

   In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

   Tip: Use a whisk to ensure the dry ingredients are well combined.

3. 3

   In a large bowl, using an electric mixer, beat the butter until creamy.

   Tip: Use a stand mixer or a handheld mixer for this step.

4. 4

   Gradually add the dry ingredients to the butter, alternating with the milk, beginning and ending with the dry ingredients.

   Tip: Do not overmix the batter.

5. 5

   Melt the ruby chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Use a spatula to scrape the chocolate from the sides of the bowl.

6. 6

   Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.

   Tip: Use a rubber spatula to scrape the sides of the bowl.

7. 7

   Add the vanilla extract and melted ruby chocolate to the batter, beating until well combined.

   Tip: Be careful not to overmix the batter.

8. 8

   Divide the batter evenly between the prepared pans and smooth the tops.

   Tip: Use a rubber spatula to remove any air bubbles.

9. 9

   Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

   Tip: Use a timer to ensure accurate baking time.

10. 10

    Allow the cakes to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.

    Tip: Use a spatula to release the cakes from the pans.