Grans Flop Proof Chocolate Cake Recipes

Steps:

• Sift together sugar, flour, salt, cocoa.
• Stir to mix.
• Add vanilla essence to egg yolks.
• Stir together.
• Add baking powder to egg whites.
• Beat well to a froth.
• Add boiling water to oil and stir vigorously into dry ingredients.
• Add in egg yolk mixture and stir.
• Fold in egg white mixture.
• Bake at 180C (350 F) for approximately 30 minutes.
• For icing:.
• Once cake has cooled down, mix ingredients and ice cake.

Steps:

• Line a 20 cm diameter cake tin with wax paper.
• Heat oven to 180°C or 350°F while preparing mixture.
• Sift together sugar, flour, salt, cocoa.
• Stir to mix.
• Add vanilla essence to egg yolks.
• Stir together.
• Add baking powder to egg whites.
• Beat well to a froth.
• Add boiling water to oil and stir vigorously into dry ingredients.
• Add in egg yolk mixture and stir.
• Fold in egg white mixture.
• Bake at 180°C (350°F) for approximately 30 minutes.
• For icing:.
• Once cake has cooled down, mix ingredients and ice cake.

Steps:

• Preheat oven to 350°F. Grease springform pan with butter and line bottom with parchment.
• Using an electric mixer on high speed, beat eggs in a large bowl until doubled in size, about 5 minutes.
• Place chocolate chips, salt, and 1 cup butter in a large microwave-proof bowl. Microwave on high in 10-second bursts, stirring between bursts, until smooth and pourable.
• Using a rubber spatula, gently fold one-third of the whipped eggs into chocolate mixture until incorporated. Fold egg and chocolate mixture back into remaining whipped eggs until incorporated.
• Transfer to prepared pan; cover bottom and sides of pan completely with foil. Set springform pan inside a large roasting pan; add hot water to a depth of about 1".
• Bake cake until a toothpick inserted into the center comes out clean and sides of cake begin to pull away from pan, 30-40 minutes. Let cool before serving.