Great light chocolate cake for classic Danish layer cakes.
Makes 2-3 thin cake discs, depending on your slicing skills.
- 4 eggs
- 120 g sugar
- 85 g flour
- 50 g unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon espresso, cooled (use milk if you don't want the coffee taste)
- ½ teaspoon vanilla paste
Preheat the oven to 355℉ (180℃), or 465℉ (240℃) if baking one disc at a time.
Spray a 9-inch (22 cm) springform. Place a piece of parchment paper in the bottom and spray this too. Set aside. (Repeat if baking one at a time)
Sift flour, baking powder and cocoa powder together, set aside.
Whisk the eggs light and foamy with the sugar, it takes about 5 minutes to get maximum foaming when whisking on a stand mixer.
Very gently fold the dry ingredients vanilla paste and coffee in the foamy eggs. Be very careful not to deflate the egg mixture to much.
Pour the batter in the prepared springform.
Bake the large cake for 20-25 minutes, until a cake tester comes out clean.
When cooled completely, place the cake on a sturdy work surface. Using a long serrated knife and a sawing motion, split the cake horizontally. Don't worry if the layers are not perfectly even. The filling and frosting will mask that.
If baking 3 thin cakes:
Divide the batter in 3 9-inch pans. And bake the cakes at 465℉ (240℃) for about 5 minutes, until a cake tester comes out clean.
Use the cake discs with your favorite filling for a perfect layer birthday cake.