Basic chocolate sponge biscuit

The calculation is for a 20-22cm (7.87-8.66 inch) mold.

1. Beat the eggs at room temperature with sugar until fluffy.
2. Add the vegetable oil and warm milk, and combine.
3. Mix the dry ingredients (flour, cocoa, baking soda, baking powder), and sift into the whipped base.
4. Combine, add boiling water, and whip once again at low speed.
5. Let the dough rest for a few minutes.
6. Line the bottom of the baking dish with baking paper, and lay out the dough.
7. Bake at 356F (180C) for about 45 minutes. Be guided by your oven, until a dry skewer.
8. Cool, wrap in cling film, and refrigerate for several hours.