Rich, moist and delicious! Works great for layered cakes as it’s strong enough to be stocked and/or to hold creams. The sponge comes out in dark chocolate color and stays moist for days!

~ 1/2 cup water
~ 1/2 cup sugar
~ 2/3 cup veg oil
~ 4 Tbsp cocoa powder
~ 1 & 1/2 cup flour
~ 1 tsp baking powder
~ 1 tsp baking soda
~ 5 eggs, room temp, separated
~ 1/8 tsp cream of tartar or pinch of salt
~ 1/2 cup sugar
~ 1/2 tsp vanilla extract

Cocoa powder mixture: in the pot heat up water, sugar, veg oil, cocoa powder while mixing until sugar dissolves. Cool off.

Flour mixture: sift together flour, baking powder, and baking soda.

Eggs: separate egg whites from egg yolks.

In the mixer (whisk attachment) whisk egg whites with cream of tartar. Once foamy, add sugar. Whisk until stiff peaks.
Add egg yolks, one by one.
On low speed, while whisking pour cocoa powder mixture, and add vanilla extract.
With a spatula fold in sifted flour and mix only until combined.

Line 9” round spring-form pan with parchment paper. Do not butter the sides of the pan.
Bake at 350°C for 40-45 min. or until dry toothpick. Close the heat and cool off the cake in the open oven.

*Cake comes out pretty tall.