Cocoa Cake

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Servings: 16 Difficulty: Intermediate
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Rich, moist chocolate cake with a light meringue texture and deep cocoa flavor
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This Cocoa Cake delivers an intense chocolate experience with a uniquely light and airy crumb, thanks to the use of whipped egg whites. The combination of melted margarine, hot cocoa, and a delicate meringue creates a dessert that is both decadent and surprisingly fluffy. It’s perfect for tea time, birthday celebrations, or whenever you crave a sophisticated chocolate treat. The subtle hint of cinnamon adds warmth, while the absence of heavy eggs makes it a lighter option for those watching their intake. Serve plain or with a dusting of powdered sugar for a simple yet elegant finish that impresses guests every time.

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Cocoa Cake

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 16 Calories: 68.4

Description

This Cocoa Cake delivers an intense chocolate experience with a uniquely light and airy crumb, thanks to the use of whipped egg whites. The combination of melted margarine, hot cocoa, and a delicate meringue creates a dessert that is both decadent and surprisingly fluffy. It&# 226;ÂÂs perfect for tea time, birthday celebrations, or whenever you crave a sophisticated chocolate treat. The subtle hint of cinnamon adds warmth, while the absence of heavy eggs makes it a lighter option for those watching their intake. Serve plain or with a dusting of powdered sugar for a simple yet elegant finish that impresses guests every time.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC). Grease two 9-inch round cake pans and line the bottoms with wax paper.
  2. In a small bowl, mix cocoa and boiling water until smooth. Set aside to cool to room temperature.
  3. In a large bowl, cream margarine at medium speed until light and fluffy.
  4. Add liquid sugar substitute, vanilla, and the cooled cocoa mixture to the creamed margarine. Mix until well blended.
  5. In a clean bowl, beat egg whites at medium speed until foamy.
  6. Add cream of tartar and beat at high speed. Gradually add 1/3 cup sugar, beating until stiff peaks form to create a meringue. Set aside.
  7. In a separate bowl, stir together cake flour, baking soda, baking powder, salt, and cinnamon until well combined.
  8. Add 1 cup cool water to the creamed margarine mixture, then add the flour mixture. Beat at medium speed for 1-2 minutes until smooth.
  9. Gently fold the meringue into the chocolate batter in three additions, being careful not to deflate the mixture.
  10. Pour the batter evenly into the prepared pans.
  11. Bake for 30-35 minutes, or until a cake tester inserted into the center comes out clean.
  12. Allow cakes to cool in pans for 10 minutes, then remove to wire racks to cool completely.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 68.4kcal
% Daily Value *
Total Fat 4.2g7%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 6.3mg1%
Total Carbohydrate 17.4g6%
Dietary Fiber 9.9g40%
Sugars 0.5g
Protein 6.0g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, cocoa, cake, meringue, baking, dessert, egg whites, light, moist, cinnamon, fluffy, chocolate cake, diabetic friendly, vegetarian, homemade, tea time, party dessert, classic, baked, simple
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