Soft Chocolate Cocoa Cake

Beat 2 eggs and 1.5 water glasses of sugar together with a hand mixer. Add 1 water glass of vegetable oil and 1 water glass of milk, then beat again. Add 3 water glasses of flour, 1 packet of baking powder, 1 packet of vanilla, and 3 dessert spoons of cocoa powder, and beat until combined. Pour the prepared batter into a greased cake pan and bake in a preheated oven at 170°C (340°F).

About This Recipe

Cocoa is one of the primary sources of income for tropical countries. The beans extracted from the fruit of the cacao tree go through multiple processes before becoming a reddish-brown powder. The stages of preparing this powder are as follows: First, the beans inside the cocoa fruit are separated and left to ferment in special ovens, since it is easier to remove the shell from fermented beans. The beans, stripped of their shells, are placed into large vats filled with water and stirred and washed until thoroughly clean. These soaked beans are then carefully dried to prevent mold. They can be dried by spreading them out in the sun or by applying artificially generated heat. If cocoa is to be exported as whole beans, they are packed into sacks and barrels and loaded onto ships. If the powder is to be extracted, drying the beans is not enough — roasting is also required. Through roasting, the final outer shell covering the beans falls away, leaving only the inner kernels. These kernels are ground between heated rollers. During the grinding process, the cocoa kernels melt from the heat and are poured in liquid form into large containers. Here, the mixture is pressed to extract the fat. After the fat is removed, the solidified cocoa is ground once more, transforming into the fine powder we all know.

Today we decided to prepare a fluffy cake just like our White Cake recipe, and so we made our Soft Chocolate Cocoa Cake. Enjoy!