Author Notes: It’s a humble cake, but give it a try and you’ll understand why I’ve chosen this cake to be the very first recipe I share at Kikalicious.
This recipe is adapted from my mother’s cookbook and I believe that there are many similar recipes like this, but this one is more important to me because it is in my mother’s cookbook and I’m thrilled to share it with you.
For more recipes you can go to kikalicious.com —Francisca Azeredo Lobo
cup cocoa powder
cups all purpose flour
cups white sugar
milliliters sunflower oil
teaspoon table salt
teaspoons baking powder
tablespoons white sugar
ounces semisweet or 50% dark chocolate
cup heavy cream
- Preheat your oven to 180ºC or 350ºF. Spray generously a bundt pan with cooking spray or grease with butter. Mine is about 23 cm or 9 inches across the top. Combine the water and the cocoa powder until it's completely dissolved. Let it cool. Whisk the sugar and flour together and make a hole in the center. There add the egg yolks, cocoa mixture, oil, salt and the baking powder and beat for 8 minutes in a stand mixer at medium speed. Meanwhile, beat the egg whites to stiff peaks with the remaining sugar. Using a rubber spatula, fold the egg whites into the chocolate batter slowly, until completely combined. Pour into the bundt pan and bake for 40 minutes or until a toothpick comes out almost clean. Don't let it dry to much.
- For the ganache just microwave the heavy cream, in a heatproof bowl, until it's hot. Then add the chocolate in pieces and cover with a lid (I used a plate). After a minute or so, remove the lid and stir with a rubber spatula until all the chocolate bits have melted and are well mixed. When the cake is cold, pour over it and have fun with some sprinkles.
- Notes * I used sunflower oil, but you can use any other oil, like olive oil. * You may need to add some more water to your chocolate mixture, it should have a thick consistency, but it can't be a paste.