4 large eggs
110 g sugar
1/4 tsp vanilla essence
100 g cake flour
90 g cocoa powder
25 g melted butter
16 oz of buttercream or icing
Yield: 12 cake balls
Mix together the flour and the cocoa powder. Set aside
In a mixing bowl, use the whisk attachment to combine the eggs and sugar. Beat on high speed for approximately 10 minutes, or until the batter is thick and fluffy. Add the vanilla essence and mix. Once combined, add in the flour and cocoa mixture. Fold in the melted butter.
Pour into an eight-inch pan and bake at 180 C (350 F) for approximately 25 minutes, or until the top is firm to the touch.
Cool the sponge cake in the fridge for roughly two hours. In a big bowl, crumble the cake with your hands and add any type of icing or cream filling. Mix well.
Roll into small balls and place on a tray. Chill for at least two hours to set the cake balls. Decorate as desired.
Source: This recipe is courtesy of CakeStar Inc. www.cakestar.ca