Ingredient List
For the cake:
  • ¾ cup boiling water
  • ½ cup unsweetened baking cocoa powder
  • 1 ¾ cup all-purpose flour
  • 1 ¾ cup granulated sugar
  • 1 teaspoon salt
  • 1 ½ teaspoon baking soda
  • ½ cup vegetable oil
  • 7 egg yolks
  • 2 teaspoons vanilla extract
  • 1 cup egg whites (from about 7-8 eggs)
  • ½ teaspoon cream of tartar
Making the cake
  • 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.

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