Chocolate cake

This is a family recipe for a luxurious cake that has a lovely moist texture, achieved by using lots of egg.

Ingredients

  • ¾ cup (180 ml / 180 gram) boiling water or hot coffee
  • ½ cup (125 ml / 50 gram) cocoa
  • 1¾ cup (450 ml / 210 gram) flour
  • 1¾ cup (450 ml / 350 gram) sugar, but you can reduce it to 1 2/3 cup (400 ml / 330 gram) sugar
  • 3 teaspoon (15 ml) baking powder
  • 1 teaspoon (5 ml) salt
  • ½ cup (125 ml / 110 gram) vegetable oil, but you can use a little bit less
  • 7 extra large eggs
  • 1 teaspoon (5 ml) vanilla
  • 1 teaspoon (5 ml) cream of tartar

Method

  1. Mix boiling water and cocoa until smooth and let it cool down.
  2. Sift together flour, sugar, baking powder and salt, in this order.
  3. Make a well in the dry ingredients. Add the canola or rice oil, egg yolks, cooled cocoa mixture, and vanilla.
  4. Mix until smooth.
  5. Whisk egg whites until stiff and then add cream of tartar. Fold into dough mixture.
  6. Turn batter into greased and lined tins. Use three 18 cm two 23 cm round pans, or a one large oven pan.
  7. Bake for 45 to 50 minutes at 180°C.
  8. Turn out onto a wire rack to cool.
  9. Use caramalised condensed milk as filling between the cakes, and butter icing (made from butter, cocoa and icing sugar) for the top of the cake.

If you want to, you can decorate it with Flake or grated Peppermint Crisp chocolate.

Notes

While the original recipe is by far the best tasting, you can reduce the oil and sugar a wee bit.