One Saturday morning I was walking by the beach enjoying the nice weather when my friend send me a message. She was craving for chocolate cake but she likes a lighter one. She begged if I can bake her light chocolate cake then I just responded come today and we’ll make one.
This quick and easy chocolate cake recipe has become her all-time favorite. It is ideal to serve with tea and coffee.
Here’s what you need:
1/2 cup cocoa powder (50g)
3/4 cup boiling water (180mL)
2 cups self-raising flour (300g)
1 1/2 cups caster sugar (330g)
7 eggs separated
1/2 cup vegetable oil ( 125mL)
1 teaspoon vanilla extract
Pre heat oven to 180°C / 350°F. Grease a deep 22cm round cake pan the cover base and side with baking paper. Blend cocoa with water in a small bowl, let it cool. Beat sifted flour and sugar, cocoa mixture, egg yolks, oil and vanilla extract in a large bowl with an electric mixer until mixture is smooth and has changed in color. In another bowl, beat egg whites with an electric mixer until soft peaks form then fold into cocoa mixture in four batches.
Make sure you line the base and side of your cake pan, before adding the batter, never skip this step. Then you never have to stress about the cake sticking to the bottom of the pan. Bake about an hour or until firm. Stand cake five minutes before turning top-side up, into a wire rack to cool.
Rich Chocolate Frosting
60g dark eating chocolate (chopped)
60g butter (chopped)
Combine chocolate and butter in a small heatproof bowl over a small saucepan of simmering water. Make sure water should not touch the base of your bowl. Stir until smooth then remove from heat. Cool at room temperature, stirring occasionally, until frosting is spreadable.