Hi my loves, happy Monday!!

Me and Abigail (my 2 year old daughter), have started a new little tradition, we bake something together almost every week.
This week we baked a chocolate cake and experimented with the frosting, I wanted to try to make a chocolate version of last week's marshmallow frosting. As it turns out, simply adding cocoa to the rest of the ingredients doesn't magically give you fluffy, chocolaty heaven. Our frosting turned out to be more like fudge than frosting (it was still delicious) and then we also added some caramel, because the "fudge" wasn't exactly spreadable. Despite our (my) little frosting fail - we had a delicious cake to feast on!
 
Before we move on to the recipe, I just want to share these two cute moments with you.
Here, Abigail was holding the beater for me, and she accidentally turned it on - my poor missy got such a fright! Being the terrific mother I am, I had to get a photo before comforting her :p


And then on this one, she decided to rip her headband off - she is a free spirit. And as you can see, her hair is as wild as her little heart!


Here is this week's recipe, for obvious reasons the frosting recipe is NOT included (haha!) . This cake comes out perfectly every single time and it's great with any frosting!

You will need:


5 Eggs (separated)
225ml granulated Sugar
375ml Flour
2 teaspoons Baking powder for the cake, plus 1teaspoon to be added to the egg whites.
a pinch of Salt
125ml Oil
125ml boiling Water
2 tablespoons Cocoa powder
1 teaspoon Vanilla essence

Method:

* Preheat oven to 180 degrees Celsius 

*Whisk the egg whites and 1 teaspoon baking powder with an electric beater until completely stiff.


*Beat the egg yolks and sugar together, in a separate bowl. Lightly beat the yolks first and then start adding the sugar a few spoons at a time.

*Mix cocoa and boiling water together in a cup and add to the egg yolks.

*Add the oil and vanilla essence and beat (the mixture will be very runny at this point, don't worry - you haven't done something horribly wrong)

*Now put the electric beater down. I repeat, step away from the beater. At this point you are done beating, if you beat in the rest of the ingredients you'll lose all the air your cake mixture needs in order to grow into a beautiful cake.

*Stir in your sifted flour, salt and 2 teaspoons baking powder with a metal spoon.

*Now, using the same metal spoon, fold in the stiffly beaten egg whites.


*Pour your mixture into a greased and lined 22cm round baking tin and into the oven it goes, for +- 45 minutes.


When your cake comes out of the oven it will look something like this:


Always decorate your cake with the bottom facing up, that way you'll always have a nice, smooth, flat surface to create your art on.


This is what it looked like after we put our floppy fudge frosting on, before we decided we needed some caramel in our lives:


And then, the end result. It turned out to be really delicious!


I haven't given up on the idea of chocolate marshmallow frosting just yet, so watch this space ;) Hopefully we'll have a successful recipe to share with you very soon!

Hugs and Kisses, 
Adel and Abigail xoxo