Description
This chocolate cake turns out soft, light, and just a little indulgent without being fussy. It’s one of those mixes you throw together quickly and still feel proud serving.
Ingredients
Units
Scale
- 1 cup cake flour
- 1 cup white sugar
- 2 tbsp cocoa powder
- 1/4 tsp salt
- 1/2 cup hot water
- 1/2 cup cooking oil
- 4 large eggs, separated
- 2 tsp baking powder
- 1 tsp vanilla essence
Instructions
- Preheat your oven to 400⁰F (200⁰C).
- Lightly grease and line two round cake pans.
- In a large mixing bowl, combine the 1 cup cake flour, 1 cup white sugar, 2 tbsp cocoa powder, and 1/4 tsp salt.
- Pour in the 1/2 cup of cooking oil and 1/2 cup hot water, then mix until smooth. It’ll look a bit thin at this stage; that’s normal.
- Add the 1 tsp vanilla essence and 2 tsp baking powder, and stir again.
- Now mix in the 4 egg yolks one at a time, making sure each one is fully blended before adding the next. The batter should start looking slightly thicker and glossy.
- In a separate bowl, beat the 4 egg whites until soft peaks form. Don’t overwhip; you want them soft and airy, not stiff and dry.
- Gently fold the whipped egg whites into the batter in two batches.
- Divide the batter evenly between your prepared pans (2 round 8-inch pans), and pop them into the oven.
- Bake for about 20 minutes, or until a toothpick inserted in the centre comes out clean or with just a few crumbs.
- Let the cakes rest in the pans for about 5 minutes, then turn them out onto a cooling rack.
- Let them cool completely before frosting or serving.
Notes
Created, prepared, tried, and tested by Reshika
