Ingredients

Method

• 4 free-range eggs, separated
• 2 1⁄2 t baking powder
• 1⁄2 cup oil
• 1⁄2 cup boiling water
• 2 T cocoa powder
• 240 g caster sugar
• 1 t vanilla essence
• 120 g flour
• caramel or cream, to decorate
• strawberries, sliced, to decorate
• chocolate ganache, to decorate

Method

Ingredients

1 Preheat the oven to 175°C and grease two round 20 cm cake tins and line with baking paper.

2. Beat the egg whites and 1⁄2 t baking powder until stiff, then set aside.

3. Using a stand mixer, beat the oil, boiling water and cocoa until incorporated. Slowly add the caster sugar and beat for a further 5 minutes.

4. Lightly beat the vanilla and egg yolks, then add to the chocolate mixture and mix to incorporate. Sift in the flour and the remaining baking powder and fold into the mixture. Fold in the beaten egg whites, taking care not to overmix.

5. Divide the batter between the baking tins and bake for 25 minutes, or until a skewer comes out clean. Allow to cool, then remove from the tins and cool completely on a wire cooling rack.

6. Sandwich using a layer of caramel, cream and sliced strawberries, and decorate with chocolate ganache and more strawberries.

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Photographs: Jan Ras
Production: Bianca Strydom
Food Assistant: Raymand Buitendag