CHOCOLATE CAKE (Nestlé Cocoa Recipe)

Have you ever tried the chocolate cake recipe found on the back of the label of Nestlé cocoa?  I gave it a try and the cake didn't actually have the 'shortened' texture you can see in the picture below (I did not expect it as well); rather it had a spongy texture.

Ingredients 

120 g self-raising flour

1/4 teaspoon Salt*

1 teaspoon baking powder** 

175 g sugar

60 ml oil

125 ml hot water

24 g Nestlé Cocoa powder

3 large eggs (Separated)

5 ml vanilla essence

1/4 tsp cream of tartar***
For sandwiching 
125 g chocolate spread (Nutella)

* Amount was not provided in the original recipe (See picture above)
** Use 2 teaspoon if you are using plain flour
*** This is optional.  I added cream of tartar to prevent over-beating of my egg whites.

Method (Same principle as the Chiffon Method) 

1.  Sift flour, baking powder and salt together.

2.  Mix cocoa powder and hot water together.  Stir in 2/3 of the sugar and allow to cool.

3.  Combine egg yolks, oil, vanilla essence and cocoa mixture.

4.  Add the liquid mixture to the sifted flour mixture.  Mix well.

5.  Whisk the egg whites until frothy.  Add the remaining sugar and cream of tartar; whisk until soft peaks form.  

6.  Fold the egg foam lightly into the cocoa batter.

7.  Pour in an oiled and floured cake tin (I used a heart shaped tin, difficult to give its size). Bake in a preheated oven at 200°C for 20-25 minutes or until a skewer inserted into the cake comes out clean.  Allow the cake to cool in the oven, leaving the oven-door open.

8.  Divide the cake into two layers and sandwich with chocolate spread.  I use a piece of thread to cut the cake into two layers.

The cake was delicious.  It was very spongy and the sweetness and chocolate flavour of the cake were just perfect.  However I still love high fat chocolate cake over sponge chocolate cake.

So spongyyyyyy!