Cocoa Cake

Name: Cocoa Cake - Aglaia L.
Ingredients: 7 eggs; 5 tablespoons flour; 2 tablespoons cocoa; 5 tablespoons sugar + powdered sugar (for dusting); 2 packets vanilla sugar; 2 packets baking powder; a pinch of salt

Dessert - Cocoa Cake by Aglaia L. - Recipia

The two-color cake is made from a simple batter, divided into two before baking. One part remains plain, while cocoa is added to the other. The cocoa mixture is placed on top in lines, along the length of the baking tray, so that the cake acquires its specific appearance. It bakes for about 30-35 minutes, and at the end, it is dusted with powdered sugar. Quick Info Preparation time: not specified in the original recipe Baking time: approximately 30-35 minutes Total time: preparation time plus 30-35 minutes of baking Servings: approximately 10-12 slices, depending on the thickness of the slices Difficulty: easy Recipe type: two-color cake with cocoa Ingredients 7 eggs 5 tablespoons of flour 2 tablespoons of cocoa 5 tablespoons of sugar 2 packets of vanilla sugar 2 packets of baking powder A pinch of salt Powdered sugar for decoration Preparation method 1. Separate the egg whites from the yolks. Place the egg whites in a clean bowl and beat them with a pinch of salt until stiff peaks form. 2. In another bowl, cream the yolks with the 5 tablespoons of sugar and the vanilla sugar. Mix until the mixture becomes light in color and has a fluffy texture. 3. Mix the flour with the baking powder. Gradually add this mixture over the egg composition and fold it in gently from the bottom up. Work lightly so that the batter remains as airy as possible. 4. Divide the obtained mixture into two parts as evenly as possible. 5. In one half, add the 2 tablespoons of cocoa. Mix again from the bottom up until the cocoa is evenly distributed and no dry spots remain. 6. Line a loaf pan with baking paper. Pour the plain batter into the pan and spread it over the entire surface. 7. Using a spoon, place the cocoa batter in a line along the length of the pan. There is no need to spread it over the entire surface; it will remain visible inside the cake after baking. 8. Place the pan in the preheated oven at medium heat. Bake the cake for about 30-35 minutes, until it passes the toothpick test. 9. When baked, carefully remove it from the pan and remove the baking paper. Let it cool, then dust it with sugar and slice it. Why I make this recipe often It’s a cake with few ingredients and a pleasant appearance, without the need for creams or complicated decorations. The batter is prepared quickly, and the difference between the plain part and the cocoa part makes it suitable for both breakfast and a snack with tea. It slices easily after cooling and can be kept for a few days without special preparations. Tips The egg whites should be beaten until they hold well in the bowl, but their incorporation should be done carefully. The bottom-up movements help maintain the volume of the batter. When adding flour and baking powder, do not mix aggressively and do not insist more than necessary. The batter should remain homogeneous, without large lumps of flour. It is important that the pan is lined with baking paper. This way, the cake is easier to remove after baking, and the paper can be carefully peeled off without tearing the bottom part. The 30-35 minute time is indicative in the recipe. Checking with a toothpick remains the main criterion: if it comes out clean, the cake is baked. Let the cake cool before slicing. If sliced immediately, the pieces may break more easily, and the inside may seem wetter than it actually is. Substitutions No substitutions are indicated for this recipe in its original form. Vanilla sugar can be kept in the exact amount mentioned, as it is part of the cake's base flavor. If you do not wish to use powdered sugar at the end, it can be omitted. The cake is also served without decoration, but the original recipe recommends dusting it after baking. Substituting flour or baking powder is not recommended without modifying the recipe, as no other quantities are provided for these ingredients. Variations The main variation is the division of the batter into two: one plain and one with cocoa. To achieve the two-color appearance, keep the cocoa batter in a line along the length of the pan, without fully mixing it with the plain part. If you want a more visible contrast, it is important that the two mixtures are not homogenized together after being placed in the pan. The recipe relies on the difference between the plain batter and the cocoa batter. Serving ideas Serve the slices dusted with sugar, alongside a cup of hot tea. The cake can be cut into thin or thicker slices, according to preference. It is also suitable for a simple snack during the day, without any additional toppings. Frequently asked questions Why is the batter divided into two? The batter is divided to achieve the two colors. Cocoa is added to one half, while the other remains plain. When placed in the pan one over the other, the cake takes on the specific appearance of the recipe. How do I know when the cake is baked? After about 30-35 minutes of baking, check the inside with a toothpick. If the toothpick comes out clean, without batter sticking to it, the cake is ready. If there are traces of batter, it needs to stay in the oven longer. Can I spread the cocoa batter over the entire surface? In the original recipe, the cocoa batter is added with a spoon, in a line along the length of the pan, over the plain batter. To maintain the two-color appearance, it is not spread over the entire surface. Why is the batter mixed from bottom to top? This movement is used to incorporate the ingredients without losing too much of the air that was whipped into the egg whites. Gentle mixing helps achieve a more uniform batter. Can it be served immediately after baking? It can be served after it has cooled enough to be removed from the baking paper and sliced. For cleaner slices, it is better not to cut it while it is still very hot. Nutritional values The values are approximate and have been calculated for about 10-12 slices, without considering the exact amount of powdered sugar used at the end. They may vary depending on the size of the eggs and the thickness of the slices. For one slice, the estimate is: Calories: approximately 130-160 kcal Protein: approximately 5-6 g Carbohydrates: approximately 20-24 g Fats: approximately 3-4 g The sugar mainly comes from the added sugar and the vanilla sugar. The values do not represent an exact nutritional calculation, but an approximation for the whole recipe divided into 10-12 servings. Storage and reheating Store the cake in a closed or covered container at room temperature in a dry place. It is recommended to be consumed within a few days while it retains its pleasant texture. The cake does not need reheating. It is served at room temperature, plain or dusted with sugar.

Cocoa Cake

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