Cocoa cake


  • 50g cocoa
  • 100g boiling water
  • 225g softened unsalted butter
  • 225g caster sugar
  • 6 medium eggs separated
  • Pinch of salt
  • 170g toasted ground almonds
  • 3/4 teaspoon cream of tartar


  • Preheat oven to 180c
  • Line a 25cm cake tin with baking paper and grease and flour.
  • In a small bowl, put the cocoa hot water and vanilla – mix with a small whisk, leave for a few minutes and all the lumps will whisk out.
  • In a large bowl using a hand mixer beat the butter until pale.
  • Add 175g of the sugar to the butter and beat until the mixture is almost whitewashed, this will take several minutes.
  • Beat in the egg yolks then the cooled cocoa mixture, then the almonds. Continue to beat – the mixture will turn slightly paler as it is aerated.
  • In a clean bowl whisk the eggs with the salt until foamy.
  • Add the cream of tarter to set the foam, then whisk until you get firm peaks.
  • Stir one large teaspoon of the egg white into he cake mixture to loosen it, then fold in the rest using a large knife.  By dipping the knife slowly through the mixture, you will not disturb the air in it too much.

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