This cake is a delightful blend of fluffy texture and rich chocolate flavor. With a simple yet satisfying combination of ingredients like cocoa, starch, and vanilla, you’ll create a dessert that’s both airy and deeply indulgent. What makes this cake truly special is its method—by carefully separating the egg whites and yolks and incorporating them with care, you’re guaranteed a light, fluffy cake that rises beautifully in the oven. The result is a soft, spongy cake with a slight chocolate marbling that adds just the right amount of richness.
Why You’ll Love This Recipe
You’ll adore this recipe because it offers both ease and elegance. Even if you’re not an experienced baker, the steps are straightforward, and the result is a cake that looks and tastes impressive. The separation of egg whites and yolks ensures a fluffy texture, while the combination of cocoa and starch gives it that perfect balance of chocolate and softness. The use of warm milk in the batter adds extra moisture, making the cake soft and tender with each bite. If you’re a fan of light, spongy cakes with a touch of chocolate, this recipe is bound to become a favorite in your household.
Perfect Occasion to Make This Recipe
This cake is ideal for any occasion where you want to impress but without spending hours in the kitchen. It’s perfect for tea parties, afternoon snacks, or as a simple dessert for family gatherings. If you’re hosting a birthday party or celebration, this cake will be a hit due to its light yet rich flavor. And because it stays moist for a couple of days, it’s also great for preparing in advance, making it perfect for potlucks or when you want to have a homemade treat on hand.
Decoration Tips
Once the cake has cooled, consider dusting the top with powdered sugar for a simple, elegant finish. Alternatively, you can drizzle a chocolate glaze over the top for a richer, more indulgent version. To elevate the presentation further, garnish with fresh berries or a few mint leaves, adding a pop of color that complements the chocolatey tones of the cake. If you want to go all out, whip up a batch of chocolate ganache and pour it over the cake for a glossy finish that’s sure to impress.
Ingredients:
- 4 large eggs (room temperature)
- 1 1/2 cups granulated sugar, divided
- 1 cup warm milk
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 1 cup cornstarch
- 3 tablespoons cocoa powder
- 1 packet vanilla extract
- 1 packet baking powder
Method:
- Preheat the oven: Set your oven to 170°C (338°F) without the fan, and grease and flour your cake pan to ensure easy removal later.
- Separate the eggs: Carefully separate the egg whites and yolks into two large bowls. In the bowl with the egg whites, add half a cup of sugar and beat the mixture until it reaches a stiff, foamy consistency, similar to shaving cream.
- Prepare the yolk mixture: In the other bowl, add 1 cup of sugar to the egg yolks and beat until the mixture turns pale and creamy. Add the warm milk and continue to mix, followed by the vegetable oil, ensuring each ingredient is fully incorporated.
- Combine the dry ingredients: Sift together the flour, cornstarch, cocoa powder, vanilla, and baking powder. Gradually add this dry mixture into the egg yolk batter, stirring gently until everything is well combined.
- Fold in the egg whites: In three batches, gently fold the beaten egg whites into the cake batter, being careful not to deflate the mixture. The key to a fluffy cake is maintaining the air you’ve whipped into the egg whites.
- Transfer to the pan: Pour the batter into your prepared cake pan, smoothing the top to ensure an even bake.
- Bake: Place the pan in the preheated oven and bake for 45-50 minutes. To check if it’s done, insert a toothpick into the center of the cake—if it comes out clean, the cake is ready.
- Cool and serve: Once the cake is baked to perfection, remove it from the oven and allow it to cool on a wire rack. This cake is best enjoyed once it has cooled down completely, and it’s even easier to slice after sitting for a few hours.
Enjoy!
