Stop wrapping warm cakes in plastic wrap. Do this instead. This is my Moist Intense Chocolate Sponge Cake, and here is why I never wrap it in plastic wrap straight out of the oven. This cake has almost as much cocoa powder as flour, and there is no oil or butter. I use that much cocoa because I want a deep, rich chocolate flavor, but without extra fat, keeping the cake moist can be a challenge. A lot of people wrap cakes in plastic while they are still warm, thinking it locks in moisture. But for sponge cakes like this, it can often do the opposite. It can make the cake soggy, sticky, or even gummy. Here is what I do instead. As soon as the cake comes out of the oven, I place a piece of parchment paper on a wire rack and sprinkle 1 to 2 tablespoons of sugar over the parchment paper. Then I flip the cake upside down while it is still in the pan, placing it directly onto the sugared parchment paper. The pan gently traps the warmth and steam, helping the cake stay soft and moist as it cools. The sugar helps protect the surface and keeps the cake from sticking. Leave the cake upside down like this for 3 to 4 hours, or even overnight. The cake will not fall out when you flip it because I never grease the sides of the pan. The sponge clings to the pan while it cools, then I release it with a spatula when it is completely cool. Once the cake is completely cool, you can wrap it if you are not using it right away. This kind of sponge is perfect for layering, soaking, or pairing with whipped ganache or coffee syrup. It stays soft, moist, and full of chocolate flavor. The full recipe for my Moist Intense Chocolate Sponge Cake is in my app, Love Manuela. The link is in my bio.