• Helen Dissell


Tip: This cake improves taste after 24 hours and freezes well.


  • 1 ¾ cups plain flour 

  • 1 ½ cups sugar 

  • 3 tsp baking powder 

Mix all of the above together 

  • ½ cup cocoa 

  • ¾ cup hot water 

  • 3 egg yolks or 4 if not extra large 

  • ½ cup oil  

  • Salt


  • Mix all of the above together 

  • Mix cocoa mixture, egg yolks and oil together. 

  • Fold flour mixture into cocoa mixture 

  • Add another ½ cup water or brandy or orange juice. 

  • Beat egg whites stiff with 2ml baking powder. 

  • Fold egg whites into cocoa mixture and make sure mixture is well blended. 

  • Bake at 170C for about 45 minutes. The baking time will depend on your oven and size of cake. Listen to the cake- when you can smell it and it is firm to touch when quickly opening the oven on smelling cake then it is ready. 

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