Bored of the simple sponge cake or just want to add a splash of color? Try this chocolate cake to be the canvas of future creams!
Course Dessert
Cuisine Sugar free recipe
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Equipment
10" x 8"¼ / 25cm x 21cm Baking tray (similar will do)
Ingredients
Base
4medium Eggs
2tablespoonSweetener of choiceoptional
3tablespoon/ 50g Butter
1½cup/ 150g Flour
2tablespoonCocoa powder
1teaspoonBaking powderoptional
½cup/ 100ml Water
Topping
1¼cup/ 300ml Whipping cream
1tablespoonVanilla extract
1teaspoonHoney
Unsweetened cocoa powder for dusting
Instructions
Separate egg whites from the yolks.
In a bowl Measure flour then mix in the cocoa powder and the optional baking powder.
Put the other tablespoon sweetener of choice in the bowl with the whites. Beat the egg whites on high speed until hard peaks form. At this stage, the tips of the egg whites will curl when the beaters are lifted. Peaks have to be stiff.
Slice butter and place it into the bowl where the yolks are. We may put one tablespoon sweetener of choice into the bowl now. Beat yolk and butter until it has a light yellow color.
Then add bit by bit alternating the dry ingredients and water too.
Fold the egg whites into flour yolk mixture. Use a wooden spoon or a spatula to cut vertically through the mixture. Move it around the bottom of the bowl bring it back up. Carrying some of the mixture from the bottom up to the surface until the ingredients are evenly combined.
Line a 10" x 8"¼ / 25cm x 21cm baking tray by using baking sheets or cover it with some butter and flour. Spread the batter evenly into the prepared baking tray and put it into the 350°F / 180°C preheated oven for about 30 minutes.
Check the cake in about 25 minutes but avoid opening the oven before! It could cause cake fall back. We can check by poking a wooden toothpick near the center of the cake. If it comes out clean, it is done. We can also check when spongecake is baked by touching the top lightly with our finger. If the top springs back, the cake is ready to be taken out.
Let it cool down.
Topping
Whip cream, vanilla extract and optional sweetener to taste.
After cake is completely cooled (in about half a hour), spread whipped cream topping on it evenly.
Then as a final touch sprinkle Cocoa powder on top. Use sieve to make the top cocoa cover even and avoid dropping lumps of cocoa powder. Put it in the fridge for an hour before serving it.