RCI-BR.004.0178.001
Cocoa Cake
Cocoa Cake from the Recidemia collection
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyadvanced
Ingredients
- ½ cup
- ½ cup
- (1½ sticks) margarine at room temperature¾ cup
- liquid sugar substitute equal to ½ cup sugar1 unit
- 2 tsp
- 3 large
- ½ tsp
- ⅓ cup
- 2½ cups
- 1 tsp
- 2 tsp
- ¼ tsp
- ½ tsp
- 1 cup
Method
1
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2
Pour boiling water over cocoa in a small bowl and stir until smooth. Let cool for 5 minutes.
5 minutes
3
Cream margarine and liquid sugar substitute together in a large mixing bowl until light and fluffy, approximately 3 minutes.
4
Beat in vanilla extract, then add the cooled cocoa mixture and stir until combined.
5
In a separate bowl, whisk egg whites with cream of tartar until soft peaks form, then gradually add the ⅓ cup sugar while continuing to whisk until stiff peaks form.
6
Sift together cake flour, baking soda, baking powder, salt, and cinnamon in another bowl.
7
Fold the sifted dry ingredients into the cocoa mixture alternately with the cool water, beginning and ending with the dry ingredients.
8
Gently fold the egg white mixture into the batter in two additions, being careful not to deflate the whites.
9
Pour batter into prepared cake pan and smooth the top.
35 minutes
10
Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
35 minutes
11
Cool cake in pan for 10 minutes, then turn out onto a wire rack to cool completely.
10 minutes