Chocolate Cake
Description
This chocolate cake recipe is super rich and creamy. This cake has the perfect chocolate balance which makes it perfect for everyone. This cake is perfect for celebrations and for special occasions.
Instructions
- Preheat the oven to 160°C fan-forced (180°C conventional) Grease a 22cm springform cake tin and line the base with baking paper.
- Bring a small saucepan half-filled with water to the boil. Place the chocolate in a large heatproof bowl that will fit neatly over the pan without touching the water. Remove the pan from the heat and place the bowl of chocolate over it; the chocolate will melt slowly with the residual heat from the hot water. After 3 minutes, stir the chocolate until shiny and smooth, then add the butter and extra virgin olive oil and stir until melted and shiny. Remove the bowl from the pan and wipe away any moisture from the outside of the bowl.
- Place the egg whites into a bowl of an electric mixer and add 1/4 cup 55g of caster sugar. Beat until the egg whites reach soft peaks. Sprinkle in the remaining caster sugar and beat for another 1-2 minutes or until stiff peaks form.
- Sift the flour, cocoa and baking powder together and set aside.
- Mix the egg yolks into the chocolate mixture with a flexible spatula, working quite quickly to combine. Fold the egg whites into the chocolate mixture and mix to a smooth batter, then fold in the sifted dry ingredients until they are fully incorporated.
- Pour the mixture into the prepared tin and bake for 30 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool in the tin.
