Fluffy Chocolate Cake
A wonderfully light and fluffy chocolate cake that's deceptively easy to make at home. Whipped egg whites are folded into a rich cocoa batter for a cloud-like texture that stays moist in every slice. Perfect for birthdays, afternoon tea, or any moment that deserves a chocolatey treat!
🛒 Ingredients
12 servings
- 3 eggs (whites and yolks separated)
- 1 cup (200 g) granulated sugar
- 1 cup (100 g) unsweetened cocoa powder
- ½ cup (120 ml) vegetable or sunflower oil
- 1 cup (250 ml) boiling water
- 2 cups (250 g) all-purpose flour
- 1 tablespoon (11 g) baking powder
- 1 pinch of salt
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Directions
- 1
Preheat 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.
- 3
In a large bowl, whisk the egg yolks with the sugar until pale and fluffy.
- 4
Sift in the cocoa powder and mix well to combine.
- 5
Add the oil and half the boiling water, then half the flour. Stir gently until smooth.
- 6
Pour in the remaining water and flour, mixing until the batter is completely lump-free.
- 7
Using a spatula, gently fold the egg whites into the batter with upward strokes to keep it airy.
- 8
Sprinkle the baking powder over the batter, fold in lightly, then pour into the prepared pan.
- 9
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 to finish cooling.
💡 Chef's Tip
For deeper chocolate flavor, swap half the boiling water for strong black coffee — it amplifies the cocoa without tasting like coffee. Store covered at room temperature for up to 3 days.
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