Chocolate Sponge Cake

Preparation time: 25 min
Baking time: 45 - 50 min at 350 F
Difficulty level: easy
Servings: 10 to 12

Ingredients:

Eggs – 4 (at room temperature)
Butter (melted and cooled) or Oil – ¾ cup 
Sugar – 2 ¼ cups
Flour – 1 1/3 cup
Baking powder – 2 teaspoons
Unsweetened dark cocoa - ¾ cup
Vanilla extract - 1 tspSalt – just a pinch
Water – 1/2 to 3/4 cup (hot water)
Buttermilk - 1 cup
Bake at 350 F
Pan size - 8" round/8" bundt/13"x9" rectangular/ 24 cupcakes

Procedure:

1. Pre-heat oven to 350 F. Grease the baking pans, line them with parchment paper and dust with a little flour.
2. Sieve flour, baking powder, salt in a small bowl and keep aside.
3. Stir cocoa into half a cup of hot water, until well blended. Allow it to cool.
4. In a medium blow, beat sugar and butter with an electric mixer on medium speed until light and fluffy.
5. Beat in eggs, one at a time.
6. Using a spatula or stir attachment on low speed, stir in half of the flour mixture until just smooth, alternately with the cocoa mixture.
7. On low speed, mix in the buttermilk and finally, add vanilla extract.
8. Pour batter into prepared pan(s).
9. Bake for 45 - 50 minutes or until an inserted toothpick comes out clean.