I believe I've made this cake base dozens of times, especially when I need something that slices easily and holds up well to any filling. I love that it's not difficult to make and doesn't require fancy ingredients. The only step I never skip is sifting the dry ingredients twice. It really helps with the final texture, especially for this fluffy cocoa base with a bit of pudding powder.
Quick Info
Total time: about 1 hour + cooling
Preparation time: 20-25 minutes
Baking time: 35-40 minutes
Servings: for one 20 cm round cake base, can be cut into 3 layers
Difficulty: medium
Recipe type: classic cocoa cake base
Ingredients
6 eggs, size M
90 g brown sugar
90 g white sugar
180 g flour
60 g cornstarch
20 g dark cocoa (preferably Dr. Oetker)
2 tablespoons chocolate pudding powder (Dr. Oetker)
1 packet baking powder
1 packet vanilla sugar (I used rum-flavored)
a pinch of salt
Instructions
1. Preheat the oven to 180°C (no fan, if I have that option). Prepare a 20 cm cake pan by lining the bottom with parchment paper.
2. Carefully separate the eggs. Place the egg whites in a large bowl and the yolks in a separate bowl.
3. Start with the egg whites. Add a pinch of salt and beat them until stiff peaks form. At this point, gradually add the 90 g of brown sugar. Add it one tablespoon at a time and beat the mixture for a few minutes after each addition until you achieve a glossy, stable meringue. If using a stand mixer, I can work on the other ingredients in the meantime, but if using a hand mixer, timing is crucial.
4. Now, focus on the yolks. Add the remaining 90 g of white sugar, a pinch of salt, and the packet of vanilla sugar. Beat until the mixture becomes light in color and slightly frothy.
5. In another bowl, mix the flour, cocoa, pudding powder, cornstarch, and baking powder. Sift this mixture twice. I never skip this step, as it helps achieve a light and lump-free texture.
6. In the bowl with the yolks, add 5 generous tablespoons of the beaten egg whites. Gently fold to lighten the mixture.
7. Gradually add the sifted dry ingredients over the yolks, then fold in the remaining meringue using a spatula, with wide, upward motions. I don’t overmix to avoid losing the air from the egg whites.
8. Pour the batter into the prepared cake pan and level it gently.
9. Bake the base for 35-40 minutes on the middle rack of the oven. After turning off the heat, leave the pan in the oven with the door slightly ajar for 10 minutes. Then, remove the base and let it sit on the stove on the warm surface for another 5-10 minutes.
10. Carefully peel the base off the parchment paper once it has cooled completely. To slice it easily, I usually leave it at room temperature, loosely covered, overnight.
Why I make this recipe often
The base consistently turns out well; it doesn’t sink after baking if I follow the steps. It slices cleanly even after a day and doesn’t crumble. I like that it holds up well with creams and syrups. I haven’t had any issues adapting it to larger pans; I just use size L eggs when I increase the diameter.
Tips and Variations
Tips
- Double sifting the flour, cocoa, cornstarch, pudding, and baking powder really changes the texture. The lumps disappear, and the base turns out airy.
- I beat the egg whites with sugar for a long time. With a stand mixer, I can work calmly, but with a hand mixer, patience is key.
- I don’t open the oven during the first 30 minutes of baking.
- For a perfect slice, the base is easiest to cut the next day.
Substitutions
- Brown sugar can be replaced with white sugar, but it will lack some flavor and color.
- Chocolate pudding powder can be swapped for vanilla pudding if I don’t have anything else, but the flavor will change slightly.
- Regular cocoa can be used if dark cocoa isn’t available, but the color won’t be as intense.
Variations
- I’ve made the base in a 26 cm pan. I used large (L) eggs and kept the other ingredients the same, and the base turned out just a bit thinner.
- If I want a lighter-colored base, I use less cocoa.
Serving Ideas
- This base is suitable for any cake with vanilla, chocolate, or whipped cream fillings.
- It also works for fruit cakes if I lightly soak it.
Frequently Asked Questions
1. Can I use this base for diplomat or fruit cakes?
Yes, because it has a firm structure and doesn’t crumble easily when soaked.
2. Can the base be frozen?
Yes, I can freeze it well wrapped in foil after it has completely cooled.
3. If I don’t have pudding powder, can it be omitted?
It can be omitted, but the base won’t be as fluffy.
4. Is the base baked with heat from above and below or just below?
Most safely with heat from above and below, on the middle rack, for even baking.
5. Can I use gluten-free flour?
I haven’t tried it, but it could be attempted with a gluten-free cake flour blend, adjusting the liquids if necessary.
Nutritional Values
Estimated per serving (one slice from 12):
Calories: approximately 180 kcal
Protein: 4-5 g
Carbohydrates: 36-38 g
Fat: 2-3 g
The base is rich in carbohydrates, with low fat, most of which comes from the eggs. It contains no butter or oil, making it lighter than other types of cake bases.
Storage and Reheating
The base can be stored at room temperature, well covered, for up to 2 days without issues. For longer storage, it can be frozen. I do not recommend reheating; it is used as is for assembling the cake. If I leave it for more than a day, I keep it wrapped in food film to prevent it from drying out.
Quick Info
Total time: about 1 hour + cooling
Preparation time: 20-25 minutes
Baking time: 35-40 minutes
Servings: for one 20 cm round cake base, can be cut into 3 layers
Difficulty: medium
Recipe type: classic cocoa cake base
Ingredients
6 eggs, size M
90 g brown sugar
90 g white sugar
180 g flour
60 g cornstarch
20 g dark cocoa (preferably Dr. Oetker)
2 tablespoons chocolate pudding powder (Dr. Oetker)
1 packet baking powder
1 packet vanilla sugar (I used rum-flavored)
a pinch of salt
Instructions
1. Preheat the oven to 180°C (no fan, if I have that option). Prepare a 20 cm cake pan by lining the bottom with parchment paper.
2. Carefully separate the eggs. Place the egg whites in a large bowl and the yolks in a separate bowl.
3. Start with the egg whites. Add a pinch of salt and beat them until stiff peaks form. At this point, gradually add the 90 g of brown sugar. Add it one tablespoon at a time and beat the mixture for a few minutes after each addition until you achieve a glossy, stable meringue. If using a stand mixer, I can work on the other ingredients in the meantime, but if using a hand mixer, timing is crucial.
4. Now, focus on the yolks. Add the remaining 90 g of white sugar, a pinch of salt, and the packet of vanilla sugar. Beat until the mixture becomes light in color and slightly frothy.
5. In another bowl, mix the flour, cocoa, pudding powder, cornstarch, and baking powder. Sift this mixture twice. I never skip this step, as it helps achieve a light and lump-free texture.
6. In the bowl with the yolks, add 5 generous tablespoons of the beaten egg whites. Gently fold to lighten the mixture.
7. Gradually add the sifted dry ingredients over the yolks, then fold in the remaining meringue using a spatula, with wide, upward motions. I don’t overmix to avoid losing the air from the egg whites.
8. Pour the batter into the prepared cake pan and level it gently.
9. Bake the base for 35-40 minutes on the middle rack of the oven. After turning off the heat, leave the pan in the oven with the door slightly ajar for 10 minutes. Then, remove the base and let it sit on the stove on the warm surface for another 5-10 minutes.
10. Carefully peel the base off the parchment paper once it has cooled completely. To slice it easily, I usually leave it at room temperature, loosely covered, overnight.
Why I make this recipe often
The base consistently turns out well; it doesn’t sink after baking if I follow the steps. It slices cleanly even after a day and doesn’t crumble. I like that it holds up well with creams and syrups. I haven’t had any issues adapting it to larger pans; I just use size L eggs when I increase the diameter.
Tips and Variations
Tips
- Double sifting the flour, cocoa, cornstarch, pudding, and baking powder really changes the texture. The lumps disappear, and the base turns out airy.
- I beat the egg whites with sugar for a long time. With a stand mixer, I can work calmly, but with a hand mixer, patience is key.
- I don’t open the oven during the first 30 minutes of baking.
- For a perfect slice, the base is easiest to cut the next day.
Substitutions
- Brown sugar can be replaced with white sugar, but it will lack some flavor and color.
- Chocolate pudding powder can be swapped for vanilla pudding if I don’t have anything else, but the flavor will change slightly.
- Regular cocoa can be used if dark cocoa isn’t available, but the color won’t be as intense.
Variations
- I’ve made the base in a 26 cm pan. I used large (L) eggs and kept the other ingredients the same, and the base turned out just a bit thinner.
- If I want a lighter-colored base, I use less cocoa.
Serving Ideas
- This base is suitable for any cake with vanilla, chocolate, or whipped cream fillings.
- It also works for fruit cakes if I lightly soak it.
Frequently Asked Questions
1. Can I use this base for diplomat or fruit cakes?
Yes, because it has a firm structure and doesn’t crumble easily when soaked.
2. Can the base be frozen?
Yes, I can freeze it well wrapped in foil after it has completely cooled.
3. If I don’t have pudding powder, can it be omitted?
It can be omitted, but the base won’t be as fluffy.
4. Is the base baked with heat from above and below or just below?
Most safely with heat from above and below, on the middle rack, for even baking.
5. Can I use gluten-free flour?
I haven’t tried it, but it could be attempted with a gluten-free cake flour blend, adjusting the liquids if necessary.
Nutritional Values
Estimated per serving (one slice from 12):
Calories: approximately 180 kcal
Protein: 4-5 g
Carbohydrates: 36-38 g
Fat: 2-3 g
The base is rich in carbohydrates, with low fat, most of which comes from the eggs. It contains no butter or oil, making it lighter than other types of cake bases.
Storage and Reheating
The base can be stored at room temperature, well covered, for up to 2 days without issues. For longer storage, it can be frozen. I do not recommend reheating; it is used as is for assembling the cake. If I leave it for more than a day, I keep it wrapped in food film to prevent it from drying out.