Salted Chocolate Sponge Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease and flour two 20cm round cake pans.

   Tip: Use a combination of all-purpose and cake flour for the best texture.

2. 2

   In a medium bowl, whisk together flour, sugar, and salt. Set aside.

   Tip: Make sure to sift the dry ingredients to remove any lumps.

3. 3

   In a large mixing bowl, beat the butter until creamy, about 2 minutes.

   Tip: Use a stand mixer or a hand mixer for the best results.

4. 4

   Gradually add the sugar mixture to the butter, beating until combined.

   Tip: Be careful not to overmix the batter.

5. 5

   Add the eggs one at a time, beating well after each addition.

   Tip: Make sure each egg is fully incorporated before adding the next.

6. 6

   Stir in the yogurt and vanilla extract until combined.

   Tip: Don't overmix, as this can lead to a dense cake.

7. 7

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

   Tip: Stir the melted chocolate into the batter until fully incorporated.

8. 8

   Divide the batter evenly between the prepared pans.

   Tip: Use a spatula or spoon to scrape the sides of the bowl for any remaining batter.

9. 9

   Bake for 20-25 minutes or until a toothpick inserted comes out clean.

   Tip: Rotate the cakes halfway through the baking time for even cooking.

10. 10

    Remove from the oven and let cool in the pans for 5 minutes.

    Tip: Run a knife around the edges to release the cakes from the pans.

11. 11

    Transfer the cakes to a wire rack to cool completely.

    Tip: Don't touch or handle the cakes until they have cooled completely.