Today we made Nigella Lawson’s Chocolate Cake (We skipped the coffee volcano– she tops the cake with espresso custard and burnt sugar)!
1C sugar, scant 1C cake flour, 1/3C plus 2T cocoa powder, 2t baking powder, 1t baking soda, 1/4t salt, 4 eggs, separated, 2 egg whites, 1/2C vegetable oil, 1/2C water, 1t vanilla extract
Preheat oven to 350F. Insert a baking sheet in the oven. Mix together 3/4C of the sugar and remaining dry ingredients. In separate bowl, whisk yolks, oil, water and vanilla. Gradually blend in the dry ingredients (but not with the whisk– because it gets gummed up). In separate bowl, beat, or whisk by hand, the 6 egg whites until soft peaks form. Gradually beat or whisk in remaining sugar until whites are thick, shiny and hold their shape. Beat a large dollop of whites into the cake mixture to lighten it, then a third at a time, fold in the remaining whites. Pour into an oiled tube pan and place on baking sheet in the oven. Bake 40 minutes or until springy and cake sides come away from the pan. You might want to sprinkle rum, or some other sugary alcoholic substance on the cake– you’re already eating sinful cake, so why not enjoy yourself?