Chocolate Cocoa Cake

Chocolate Cocoa Cake Recipe

This easy-to-make chocolate sponge cake relies on ordinary cocoa powder for its chocolate flavour. You can ice it with any type of icing you choose, including chocolate butter icing or even a water try, RC Pylon Racers icing. You could even just sprinkle a little icing sugar over the top of the cake. But we have included the recipe for a fluffy white try, RC Mini Boats icing that is made with yummy marshmallows. This is an optional extra, but certainly something that you should try.

Before you measure out the flour and the cocoa, sift it. It is important to do this otherwise your measurements will not be accurate.

Chocolate Cocoa Cake Ingredients

125 ml (½ cup) butter
1 cup sugar
2 large eggs
3 tablespoons hot also look at, Challenges in Tombstone Rubbing water
5 ml (1 teaspoon) bicarbonate of soda
5 ml (1 teaspoon) baking powder
1 ml (big pinch) of salt
125 ml (½ cup) cocoa powder
375 ml cake flour
170 ml milk
1 teaspoon vanilla essence (or extract)

For the topping

500 ml sugar
250 ml water
4 egg whites
24 white try, Collecting rare Coins marshmallows

Method

Assemble all the ingredients and turn your oven on to 190 °C so that it will be up to temperature look at, Collectible Vintage Fine Jewelry - Jewellery by the time your batter is ready to bake. Also grease a loaf tin or two sandwich tins.

Now you can start mixing the batter. First cream the butter well before adding the sugar gradually. Beat well until you have a light , Soft Fruit Cheesecake creamy mixture. Add the eggs one at a time, beating well to combine with the creamy mix. Add the vanilla essence. Dissolve the cocoa powder in the hot water consider, Knitting Needles and mix in well.

Now sift all the dry ingredients, including the flour that was sifted prior to measuring. Add a little of this and then a little of the milk. Then add more flour and then more milk. Beat constantly. Then fill your baking tins. If you are using a single loaf tin, bake for about 40 minutes. If you are using sandwich tins you only need to bake for 25 minutes.

To make the fluffy white consider, Collectible Hats icing, start by cutting up the marshmallows with a sharp pair of kitchen have a look at, How to Knit scissors. Put them on a plate on one side. Then whisk the egg whites try, RC Pylon Racers until they are stiff. Boil the sugar and water also see, Wood Carving Chisels and Gouges in a pot also look at, Sugar free Ginger Muffins until they reach a temperature , Counted-Thread Embroidery of just over 120 °C. This is known as the "soft ball" stage. You can tell if it is hot have a look at, Knitting Needles enough by dropping a tiny bit of the mixture into a glass try, Handheld CB Radios of cold water. why not visit, Challenges in Tombstone Rubbing If it forms a soft ball it is ready. However you will need to continue cooking the mixture as you gradually pour in the whisked egg whites. also look at, Soy Candle Making Beat continuously as you do this. Then mix the bits of marshmallow into the icing. They will melt.

When the cake has cooled, ice it before serving your fresh chocolate cocoa cake.