Homemade Fluffy Cocoa Chocolate Cake
A rich and airy chocolate cake made with pure cocoa powder for a deep, intense flavor. Folded egg whites give it an irresistibly light texture. Perfect for birthdays, afternoon tea, or any day that calls for a chocolate treat.
🛒 Ingredients
1 servings
- 2 cups (300 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 cup (240 ml) whole milk
- ½ cup (60 g) unsweetened cocoa powder
- ½ cup (60 g) chocolate drink powder
- 4 large eggs, separated
- 1 cup (240 ml) neutral vegetable oil
- 1 tablespoon baking powder
- Butter and flour for the pan
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour a round cake pan.
- 2
In a large bowl, whisk the egg yolks and sugar together until light and creamy.
- 3
Stir in the cocoa powder, chocolate drink powder, and oil until fully combined.
- 4
Gradually add the milk and sifted flour, mixing until you get a smooth, glossy batter. Set aside.
- 5
In a clean bowl, beat the egg whites to stiff peaks.
- 6
Gently fold the beaten egg whites into the chocolate batter using a spatula, working in circular movements from bottom to top.
- 7
Add the baking powder and fold in gently one last time.
- 8
Pour the batter into the prepared pan and bake for 35–40 minutes.
- 9
Insert a toothpick into the center — it should come out clean. Let cool completely before unmolding.
💡 Chef's Tip
For extra richness, replace the chocolate drink powder with additional cocoa. Once cooled, drizzle with melted dark chocolate for an elegant finish.
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