Dark Chocolate Cake recipe

Extremely simple to prepare. Tastes good plain or with icing and even makes a perfect base for any dessert.

Makes 8-10 slices

4 large eggs
½ cup cocoa powder
1 ¼ cups powdered sugar
¾ cup oil
1 cup flour (maida)
1 ¾ tsp baking powder
¼ tsp soda-bi-carb
1 tsp vanilla essence Beat eggs and powdered sugar with an electric egg beater till 4 times in volume and ve frothy. If you
do not possess an electric beater, beat the eggs and sugar in a pan kept on a smaller pan filled with
boiling hot water (double boiler). The eggs are beaten over steam, taking care that the hot water
does not touch the pan of eggs.

Sift maida, baking powder, cocoa and soda-bicarb. Keep aside.

Add the oil gradually to the frothy egg mixture and keep beating slowly. Add essence. Mix.

Using a wooden spoon, with an upward and downward motion, fold in maida gradually, a little at a
time. Do not over mix. Fold gently.

Transfer to a greased round tin of 9’ diameter and bake at 8O°C/35O°F for 30-35 minutes.

Test the cake by inserting a clean knife in the centre of the cake. If the knife comes out clean, the
cake is ready. Remove from the oven.

Remove cake from the tin after 5 minutes.