Fail-proof, Moist, All -purpose Chocolate Cake

Instructions

1. Turn on the oven (bake) to 180°C.
2. Sift the flour, salt 1 cup of the sugar, and baking powder into a large mixing bowl.
3. Mix the cocoa in the boiling water, oil and add the vanilla, making sure it is well mixed.
4. Add the cocoa mix to the flour and mix well, making sure there are no lumps.
5. Whisk the egg yolks in a bowl until they are pale yellow and creamy and fold in the yolks gently, making sure it is mixed through properly.
6. Whisk the egg whites until stiff and then fold them into the chocolate mixture gently so as not to work the air out of the eggs (do this with a plastic or silicon spatula by lifting from the bottom of the bowl - gently).
7. Grease a springform cake tin with some butter, and pour the cake batter into the tin, shaking it gently for the batter to settle and level out. The cake batter should come nearly to the of the cake tin.
8. Check that the oven is at temperature. Place the cake on the middle shelf and bake for 45 minutes.
9. Whilst the cake is baking, bring the evaporated milk to a gentle simmer on the stove-top. Add remaining 1/2 cup of sugar and stir until the sugar is dissolved. Remove from heat and set aside.
10. On 45 minutes, take a kebab stick and push it into the centre of the cake. When you pull it out, it should be dry. If it is still a bit wet. Leave it for another 5 minutes and test again. When it is done, take the cake out of the oven.
11. Whilst the cake is still hot (and in the cake tin) take the kebab stick in prick holes into the cake all the way to the bottom. Do this all over so that there are 100's of little holes penetrating the cake.
12. Now for the magic - take the evaporated milk and sugar mix and slowly pour it over the cake, making sure that it filters into the little holes. The cake should easily soak up all the liquid.
13. Release the side of the cake tin by unclipping the springform. Place your cake plate upside down on the top of the cake and flip it. Remove the cake tin bottom. This will be the top of your cake - it should be perfectly straight.
14. Now you can add your favourite topping/ icing.

• Servings : 8
• Ready in : 65 Minutes
• Course : Dessert
• Recipe Type : Baking, Chocolate, Dessert
• Ingredient : Chocolate