Chocolate sponge cake for Snickers cake

Pour 130 g of sugar, cocoa powder, vegetable oil and water into a saucepan.

Lightly mix the ingredients and place the saucepan over medium heat.

Stirring constantly, bring the chocolate mixture to a boil. Then remove it from the heat and let it cool to room temperature.

Meanwhile, break the eggs into a deep container, add salt and the remaining sugar.

Beat the ingredients at high speed with a mixer until you get a fluffy, glossy mixture.

Pour the cooled custard base into the egg mixture.

Mix everything until smooth.

Add sifted flour and mix the mixture carefully.

The finished dough should be smooth, shiny, and free of lumps.

Pour the chocolate dough into a pre-prepared mold.

Bake the sponge cake for 50-60 minutes at 160 degrees.

Be sure to check its readiness with a wooden skewer. It should come out completely dry and clean.

When the biscuit has cooled slightly, remove it from the mold.

You can wrap it in cling film and refrigerate it for 3 hours. This will ensure the moisture is evenly distributed throughout the meat and it's easy to slice.

We cut the soaked sponge cake into layers.