- ¾ cup boiling water
- ½ cup unsweetened baking cocoa powder
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- 1 teaspoon salt
- 1 ½ teaspoons baking soda
- ½ cup vegetable oil
- 7 large egg yolks
- 2 teaspoons vanilla extract
- 1 cup egg whites (from about 7-8 large eggs)
- ½ teaspoon cream of tartar
Preheat the oven to 325°F.
In a small bowl, add the boiling water to the cocoa, then let cool.
In a large bowl, sift together the flour, sugar, salt and baking soda. Make a well in the center to add the wet ingredients.
Separate the egg yolks from the egg whites. Add the egg yolks to the well in the flour mixture and put the whites in a second large bowl and set aside.
Add the oil, cocoa mixture and vanilla to the egg yolks in the well in the flour mixture. Beat until smooth.
Add the cream of tartar to the egg whites. Beat with an electric mixer until very stiff (about 5 minutes).
Gently pour the egg yolk mixture in a thin stream over the entire surface of the egg whites, slowly cutting and folding in with a rubber spatula until completely blended.
Pour into an ungreased 10-inch tube pan. Bake for 65-70 minutes or until toothpick inserted comes out clean. Invert immediately and let hang until cool.
Once completely cool, use a long, slender knife to gently cut around the cake and remove from the pan.
NUTRITION INFORMATION PER SERVING (1 SLICE, 107g): 310 calories, 110 calories from fat, 13g total fat, 3g saturated fat, 0g trans fat, 110mg cholesterol, 390mg sodium, 46g total carbohydrate, 1g dietary fiber, 30g sugars, 6g protein, 49mcg folate, 0mg vitamin C, 1mg iron.
- This cake needs to cool upside down immediately out of the oven. If your tube pan doesn’t have “legs” on the top, use a wine bottle through the middle hole.
- The egg whites should be room temperature and make sure to beat them until very stiff peaks form.
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