Light and Fluffy Chocolate Cake
This irresistibly soft chocolate cake gets its cloud-like texture from carefully folded whipped egg whites. Butter-free, rich in cocoa flavor, and surprisingly easy to make, it's the perfect crowd-pleaser for afternoon tea or any special occasion. Simple ingredients, extraordinary result!
🛒 Ingredients
12 servings
- 3 egg whites
- 3 egg yolks
- 1 cup (200 g) granulated sugar
- 1 cup (100 g) unsweetened cocoa powder
- ½ cup (120 ml) sunflower oil
- 1 cup (240 ml) boiling water
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour a 9-inch (24 cm) round cake pan.
- 2
Beat the egg whites to stiff peaks with a pinch of salt. Set aside in the refrigerator.
- 3
In a large bowl, whisk the egg yolks with the sugar until the mixture turns pale and fluffy.
- 4
Add the cocoa powder and mix vigorously until smooth and fully incorporated.
- 5
Pour in the oil and half the boiling water; stir well. Add half the flour and mix until smooth.
- 6
Add the remaining boiling water and flour, stirring until you have a lump-free batter.
- 7
Gently fold the whipped egg whites into the batter with a spatula, using bottom-to-top movements to preserve the volume.
- 8
Sprinkle the baking powder over the batter and fold it in gently.
- 9
Pour the batter into the prepared pan and bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- 10
Cool in the pan for 10 minutes, then turn out onto a wire rack and allow to cool completely before serving.
💡 Chef's Tip
For an indulgent finish, drizzle the cooled cake with a dark chocolate ganache or dust with powdered sugar. Swap sunflower oil for melted coconut oil to add a subtle tropical twist.
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