Moist Oil-Free Chocolate Cake
A wonderfully light and moist chocolate cake made without any oil — the secret is gently folded stiff egg whites that give the batter an irresistible airiness. Made with simple pantry staples, this crowd-pleaser is perfect for family gatherings or a cozy afternoon treat.
🛒 Ingredients
15 servings
- 4 eggs (whites and yolks separated)
- 60 g (¼ cup) margarine or unsalted butter
- 300 g (1½ cups) granulated sugar
- 240 ml (1 cup) whole milk
- 240 g (2 cups) all-purpose flour
- 80 g (¾ cup) unsweetened cocoa powder
- 11 g (1 packet / 2½ tsp) baking powder
- A pinch of salt
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Directions
- 1
Preheat the oven to 180 °C (350 °F). Grease and flour a 30 cm rectangular or round cake pan.
- 2
Separate the egg whites from the yolks. Beat the whites with a pinch of salt until stiff peaks form. Set aside.
- 3
In a large bowl, beat the egg yolks with the sugar and margarine until pale and creamy.
- 4
Gradually stir in the milk, then sift in the flour, cocoa powder, and baking powder. Mix until smooth and lump-free.
- 5
Gently fold the beaten egg whites into the chocolate batter in three additions using a spatula, lifting from the bottom up to keep the volume.
- 6
Pour into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the centre comes out clean. Allow to cool completely before unmoulding.
💡 Chef's Tip
For a more indulgent finish, drizzle the cooled cake with a melted chocolate ganache. Swap margarine for butter for a richer flavour. Store covered at room temperature for up to 3 days.
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Same category — Desserts
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