Cocoa cake/Chocolate cake


1.5 cups butter

2 cups caster sugar

4 large eggs

2 tablespoons vanilla essence

3 cups cake flour

1 cup cocoa

3 teaspoon baking powder

1/4 cup fresh milk

1/4 teaspoon salt

Cocoa/Chocolate cake

Cocoa/Chocolate cake


  1. Put flour into a bowl, add baking powder, salt, and sieve together
  2. Put sugar and butter in a mixer, and mix until creamy (about 5 minutes)
  3. Separate very cold egg yolks from egg whites, keep egg white into the fridge
  4. Add egg yolks to the creamy mixture, one after the other, mix for about 2 minutes
  5. Add the vanilla to the mixture and mix for 1 minute
  6. Add the cocoa, bit by bit, to the creamy mixture;  simply folding in, don’t over do it
  7. Add milk to the cocoa mixture and mix well but briefly, still folding in
  8. Whisk the egg white until the fluffy white can’t fall when the bowl is upside down
  9. Add the whisked egg white to the cocoa creamy mixture, just fold in roughly
  10. Put the mixture into a cake baking tin
  11. Assuming that you had switched your oven to 250°C before you began baking; reduce the heat to 170°C, put your baking tin in the centre of the oven, and bake for 30 minutes
Cocoa/Chocolate cake

Cocoa/Chocolate cake

Fluffy with a bitter-sweet taste

Fluffy with a sweet-bitter taste


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