Ingredients for Gran's Flop Proof Chocolate Cake
- 2 ½ cups granulated sugar
- Self Raising Flour
- ¾ teaspoon salt
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 2 large egg whites
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- ½ cup boiling water
- Icing Sugar
- Milk
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How to Make Gran's Flop Proof Chocolate Cake
- Preheat oven to 180°C (350°F). Grease and flour a 9x13 inch baking pan.
- In a large bowl, sift together 2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, and ¾ teaspoon salt.
- In a separate bowl, whisk together 2 large eggs yolks and 1 teaspoon vanilla extract.
- In a clean bowl, beat 2 large egg whites with an electric mixer until stiff peaks form. Gradually add ½ cup granulated sugar while beating.
- In a small bowl, combine ½ cup vegetable oil and ½ cup boiling water. Stir vigorously.
- Add the wet ingredients (from step 5) to the dry ingredients (from step 2). Mix until just combined.
- Gently fold in the egg yolk mixture (from step 3).
- Gently fold in the beaten egg whites (from step 4).
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- For the icing (recipe to be added separately - consider a simple chocolate ganache or buttercream)
Nutrition Information (Approximate per serving)
Sodium
102 g
Sugar
508g
Fat
114g
Carbs
81g
