12 Serves
80 Mins
Preheat your oven to 165°C. In a small saucepan, whisk together the water and cocoa powder, then set aside to cool completely.
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Vitamin E
5 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
121 µg / 400 µgCalcium
203 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
480 mg / 1,250 mgPotassium
686 mg / 4,700 mgSodium
764 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
90 µg / 55 µgFiber
1 g / 28 gSugar
39 g / 50 gSaturated Fat
10 g / 20 gCholesterol
769 mg / 300 mgCaffeine
25 mgNet Carbs
59 gAlcohol
0 g
In a large mixing bowl, sift together your dry ingredients (flour, sugar, baking powder, and salt).
Create a well in the center of the dry ingredients and add the cooking oil, egg yolks, cooled cocoa mixture, and vanilla. Beat the mixture until smooth.
In a separate clean bowl, beat the egg whites with the cream of tartar until stiff peaks form.
Gently fold the egg yolk mixture into the whipped egg whites until just combined, being careful not to deflate the batter.
Pour the batter into an ungreased tube pan and bake for 55 minutes. Allow the cake to cool completely in the pan before removing.
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