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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 ten inch cake 1010g Recipe makes 1 ten inch cake) |
||
| Calories 3199 | ||
| Calories from Fat 1211 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 134.6g | 207% | |
| Saturated Fat 14.4g | 72% | |
| Monounsaturated Fat 72.3g | ||
| Polyunsaturated Fat 35.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 839mg | 279% | |
| Sodium 2932mg | 122% | |
| Potassium 553mg | 15% | |
| Total Carbohydrate 449.5g | 149% | |
| Dietary Fiber 14.3g | 57% | |
| Sugars 302.5g | ||
| Protein 55.6g | 111% | |
Ingredients
- 1 cup sugar
- 1 cup cake flour
- 3/4 cup cocoa
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large egg yolks
- 1/2 cup canola oil
- 1/2 cup water
- 1 teaspoon vanilla or Kahlua
- 6 large egg whites
- 1/2 cup sugar
Directions
1
Preheat oven to 350°.2
Lightly grease a 10" bundt pan.3
Sift together the 1 cup sugar, cake flour, cocoa, baking powder, baking soda and salt twice.4
In a separate bowl, mix the yolks, oil, water and vanilla.5
Mix the wet ingredients into the dry ingredients.6
In the bowl of your mixer, whip the whites to soft peaks, then slowly add the last 1/2 cup sugar and whip to stiff peaks.7
Mix 1/3 of the whites into the chocolate base to lighten, the fold the remaining whites in gently until thoroughly incorporated.8
Pour the batter into the prepared pan and bake for about 30 minutes, or until the cake JUST begins to come away from the sides.9
Immediately remove from the oven and let cool, then turn out onto a plate.10
Notes: This cake needs no icing.11
I like to fill the center with lightly sweetened whipped cream and raspberries, OR, sift a little powdered sugar over top, slice and serve with whipped cream and hot fudge sauce, or whatever you can dream up.
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Browse similar recipes by category
- Course > Desserts > Cakes
- Main Ingredient > Chocolate
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Number of Servings
Featured Reviews for This Recipe
From: kalamitykris
On Sep 22, 2009
Awesome, light, fluffy rich but not over-powering. I made with the Kaluha, baked in three 9" heart shaped pans for about 18 minutes. Topped with chiffon icing #129857, also amazing. Great birthday cake, fancy, flavorful and not complicated.
From: sweetybaby
On Apr 30, 2009
Absolutely yummy!I made this just now, and already cut into it while hot.The only point I would mention is this:Make sure you use a 12 cup bundt for this one.I used a 10 cup one and a little batter overflowed in my oven.An absolute keeper of a recipe.Will be the only one to satisfy my chocy craving when I get one!am going to make some fudge sauce to go with this as I just love chocolate!oh, and I greased and floured my pan,the cake rose beautifully and came right out when done..I am now confident that I can use this recipe in my Nordicware heart shaped bundt pan.Thank you so much,P4!
From: Sarahcw80
On Dec 14, 2003
I made this for my sisters b day and she absolutely adored it and asked for the recipe! Which is quite an accomplishment because shes the birthday cake maker in our family lol This cake was sooo light and fluffy, we did use fudge frosting( my familys big on frosting) but i dont think it ruined it or overpowered it in any way. This cake ROCKED!!
From: CCassVA
On Mar 31, 2003
This cake pleased everyone — even the fussiest cake eaters. Rich chocolate flavor, perfect texture, great presentation, perfect for folks who don't like frosting (yes, there are some people like that). Definitely a keeper.
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