Whipping up the eggs for the chocolate cake yields an amazingly light and airy chocolate cake that is super chocolaty and moist. This recipe will give you a perfect fluffy chocolate cake each time. Eat a piece plain, or top with your favorite frosting and enjoy!
Beat eggs very well.
Gradually add vanilla sugar, one cup sugar and oil.
In a separate bowl, combine two cups sugar, cocoa, almond extract and boiling water. Add to beaten eggs.
Fold in flour and baking powder.
Pour into lined 10×16 inch baking pan. Bake at 350 degrees Fahrenheit for 40 to 45 minutes.
Description:
Photography and Styling by Tamara Friedman
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This came out great! not overly sweet, very flavorful (I added coffee to the boiling water) and fluffy. Definitely a keeper
I followed the instructions exactly, so I'm not sure what went wrong, but this cake rose super high and was really, really dense. The flavour was decent, but it wasn't fluffy by any stretch of the imagination.