Step 1

Heat the oven to 200°C or 425°F (no fan) When you open the oven door, the temperature will inevitably drop a bit therefore I always recommend pre-heating the oven higher than the actual baking temp.

Step 2

Prepare 3 15 cm (6 inch) round cake pan with parchment paper

Step 3

With an Electric hand mixer whip together the wet ingredients for 1-2 minutes: room temperature egg, oil, sugar, coffee and milk

Step 4

Sift dry ingredients; flour, baking powder, baking soda, cocoa powder, salt

Step 5

Pour wet ingredients into dry ingredients then fold just until combined

Step 6

Divide batter equally into 3 cake pans with the help of a Digital scale

Step 7

Place baking pans into the oven and reduce oven temperature to 180°C / 356°F (no fan). Bake for 25-30 min or until a toothpick inserted in the middle of the cakes comes out clean

Step 8

Cool the chocolate sponges on Cooling rack. Chill them in the fridge before assembling the cake