INGREDIENTS
* 2 cups boiling water
* 1 cup unsweetened cocoa powder
* 2 3/4 cups all-purpose flour
* 2 teaspoons baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup butter, softened
* 2 1/4 cups white sugar(Make it 3 for the sweetness is bit less)
* 4 eggs(seperated)
* 1 1/2 teaspoons vanilla extract
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease an 9 inch round cake pan. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy. I separated the eggs and whipped the whites separately with some of the sugar, then folded it all together to make is extra airy.Beat in egg yolks one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture and then fold and cut using the 8 shaped method. Spread batter evenly in the pan
3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.
4. One can sift some powdered sugar on top to serve.
Note: I recipe could easily be flavored with coffee, juice, or buttermilk in place of the water.
Also if one want it little more chocolaty, use half cup of chocolate sauce and half cup of cocoa and it tastes heavenly.
* 2 cups boiling water
* 1 cup unsweetened cocoa powder
* 2 3/4 cups all-purpose flour
* 2 teaspoons baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup butter, softened
* 2 1/4 cups white sugar(Make it 3 for the sweetness is bit less)
* 4 eggs(seperated)
* 1 1/2 teaspoons vanilla extract
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease an 9 inch round cake pan. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy. I separated the eggs and whipped the whites separately with some of the sugar, then folded it all together to make is extra airy.Beat in egg yolks one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture and then fold and cut using the 8 shaped method. Spread batter evenly in the pan
3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.
4. One can sift some powdered sugar on top to serve.
Note: I recipe could easily be flavored with coffee, juice, or buttermilk in place of the water.
Also if one want it little more chocolaty, use half cup of chocolate sauce and half cup of cocoa and it tastes heavenly.
Variations( spongey choclate cake)
Ingredients
* 4 eggs
* 1 teaspoon vanilla extract
* 1 (16 ounce) can chocolate syrup
* 2 cups vegetable oil
* 2 cups all-purpose flour
* 16 ounces white sugar (2 cups powdered)
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat the eggs and the vanilla with a spoon. Blend in the chocolate syrup. Fill emptied chocolate syrup can with vegetable oil and add to bowl. Add the flour to bowl. Fill can with sugar and add to bowl. Stir well and pour into a lightly greased 9x13 inch pan.
3. Bake 40-45 minutes at 350 degrees F (175 degrees C). Ice after cooling or leave plain.
Note: one can mix chocolate syrup (half) and half cup cocoa.
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