Fluffy Three-Layer Chocolate Cake
A light and irresistibly moist chocolate cake made with whipped egg whites for an extra-airy texture. Sliced into three generous layers, it's ready to be filled with your favourite frosting or ganache. Simple to make and impossible to resist!
🛒 Ingredients
4 servings
- 4 eggs, whites and yolks separated
- 1½ cups (300 g) granulated sugar
- 2 cups (250 g) all-purpose flour, sifted
- 2 teaspoons baking powder
- 2½ tablespoons (60 g) unsalted butter, melted
- 1 cup (250 ml) whole milk
- 3 tablespoons (45 g) unsweetened cocoa powder
- 1 pinch of salt
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and line a 9-inch (22 cm) round cake pan with parchment paper.
- 2
Beat the melted butter with the sugar until pale and creamy. Add the egg yolks one at a time, whisking well after each addition.
- 3
Sift together flour, baking powder, and cocoa powder. Fold into the butter mixture in three additions, alternating with the milk.
- 4
In a clean bowl, beat the egg whites with the pinch of salt to stiff peaks. Gently fold them into the batter in three stages using a spatula.
- 5
Mix until the batter is smooth and small bubbles appear on the surface. Pour into the prepared pan.
- 6
Bake for 35–40 minutes or until a skewer inserted in the centre comes out clean. Cool completely on a wire rack before slicing horizontally into 3 equal layers.
💡 Chef's Tip
For an even more tender crumb, swap 50 ml of milk for heavy cream. Fill between layers with chocolate ganache, whipped cream, or a light buttercream.
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