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Magic chocolate cake recipe
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Irresistible triple-layer chocolate cake with a simple batter that will amaze your taste buds!
Ingredients:
  • 4 eggs, separated, at room temperature
  • 210g (1 1/3 cups) icing sugar mixture
  • 75g (1/2 cup) plain flour
  • 50g (1/2 cup) cocoa powder, plus extra, to dust
  • 120g butter, melted, cooled
  • 600ml milk, slightly warmed
  • 20.00 gm caster sugar
  • Fresh raspberries, to serve
  • Double cream, to serve
Instructions:
  • Preheat your oven to 180C/160C fan forced, then generously grease a 21cm square cake pan and line it with baking paper, ensuring it overhangs on all sides.
  • In a large bowl, use electric beaters to whip the egg yolks and icing sugar until they are pale and thick.
  • Blend the flour and cocoa powder until mixed. Incorporate the butter and blend thoroughly. Slowly pour in the milk while mixing on low until fully combined.
  • Whip egg whites with a whisk attachment until soft peaks form. Gradually add caster sugar and mix until stiff peaks form.
  • Using a large spoon, gently fold one-third of the egg white into the flour mixture. Repeat this process two more times until the ingredients are just combined, keeping in mind there may be a few lumps. Transfer the batter into the prepared pan.
  • Bake for 1 hour or until the cake is set with a slight wobble. Let it cool in the pan. Slice carefully, dust with cocoa powder, and serve with raspberries and double cream.

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