A classic chocolate cake recipe that's older than most of us. Tried, tested, and better than you.
- Preheat Oven
Preheat oven to 180°C / 356°F.
- Mix Cocoa
Mix the cocoa and boiling water together until smooth, then put in freezer to cool down (don't let it freeze).
- Mix Egg Yolks & Sugar
Mix egg yolks and sugar together until fluffy and sponge-like.
- Combine Wet Ingredients
Mix cocoa mix, cooking oil, and vanilla essence into the egg mixture.
- Add Dry Ingredients
Sift the flour, baking powder, and salt together and add to egg yolk mixture.
- Whip Egg Whites
Beat egg whites until firm, then fold into the mixture.
- Bake
Put in greased pans/tins and bake according to pan size:
- Cake tins: usually 30-45 minutes
- Cupcake tins: usually 25-30 minutes
Use a thin stick to test if the middle is baked at the earliest time.
- Cool & Decorate
Remove from oven and let cool down before decorating and frosting.
- Don't let the cocoa mixture freeze - just cool it down.
- Folding the egg whites gently keeps the cake light and fluffy.
- Test with a toothpick - it should come out clean when done.
Pairs well with:
Your favorite frosting, a glass of milk, and birthday candles.