A simple chocolate cake that you really can’t go wrong with.
- FOR THE BASE:
- 4 whole Eggs
- 3 tablespoons Butter
- 2 tablespoons Sweetener of choice, divided (optional)
- 1-½ cup Flour
- 1 teaspoon baking powder
- 2 tablespoons Cocoa powder without sugar
- ½ cups Water
- FOR FILLING:
- 1-¼ cup Whipped cream
- 1 tbsp Vanilla extract
- 1 teaspoon Honey Or Agave
- Unsweetened cocoa powder, for dusting
Preheat the oven to 180°C (355°F).
Separate the eggs, being careful not to mix the yolk with the egg whites. Place whites and yolks in separate medium bowls.
Slice the butter and add it to the yolks. Add half of the sweetener, if using. In another bowl, combine flour, unsweetened cocoa powder and baking powder.
Put the remaining sweetener (if any) in the bowl with the whites. Beat on high speed until stiff peaks form. At this point, the tips of the egg whites will curl very slightly when the beaters are lifted. (Do not lift flippers unless they are off.)
Beat the yolk and the butter until it has a light yellow color. Then add the dry ingredients alternately with water.
Fold the egg whites into the flour mixture. (To fold properly, use a wooden spoon or spatula to cut vertically through the mixture. Move the spoon around the bottom of the bowl and back up, carrying some of the mixture from the bottom to the surface.)
Line a 10 x 8 ¼ inch (25 cm x 21 cm) baking sheet with parchment paper or coat with butter and flour. Spread the batter evenly on the prepared baking sheet and bake for about 30 minutes. (Cooking time always depends on your oven.)
While the cake is baking, prepare the filling. Pour the whipping cream, vanilla extract and honey into a medium bowl and whisk until stiff. Don’t leave it in a hot place – set it aside in the fridge and only take it out when the cake is ready and cooled.
When the cake is completely cooled (about half an hour after taking it out of the oven), spread the whipped cream filling evenly over it. As a finishing touch, sift unsweetened cocoa powder on top. Place in the fridge for an hour before serving.