I had some leftover of the chocolate ganache from the Devil's Food Cake. I did not want to waste it and was thinking of what new cake creation can I come up with. Finally decided to bake the chocolate sponge cake first while squeezing some creative juices out of my brain. I normally do not manage to bake a very soft and spongy chocolate sponge. It usually turns out the the bottom is denser and harder than the top and I have to cut the bottom away. It's a lot of wastage. This time round, I tried to be a little more courageous by folding the the chocolate and cooled butter mixture more thoroughly into the fluffy egg and flour mixture. Pop it went into the oven. After waiting anxiously for about 30 minutes, I got a beautiful tall, soft and spongy chocolate sponge cake. No more denser and tougher base and wastage. Hooray! It's a success. Here's a picture of it.
