ORI Black Cocoa Cake
The perfect treat with an irresistible crunch from ORI Black Cocoa Crushed.
- 397g all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 227g unsalted butter room temperature
- 397g granulated sugar
- 6 large egg whites room temperature
- 283g milk room temperature
- 57g vegetable oil
- 2 teaspoons clear vanilla extract
- 113g Ori Black Cocoa Crushed
- Preheat your oven to 170ºC and prepare three pre-oiled 6″x2″ cake pans.
- Bring all your ingredients to room temperature.
- Microwave your butter in 15-second increments until you can press your finger into the butter but it still holds its shape.
- Microwave your milk until it feels slightly warm to the touch.
- Place your egg whites in a measuring cup that is sitting inside a bowl of warm water for about 5 minutes to warm them up.
- In a large bowl, combine flour, baking powder, and salt. Set aside.
- Combine milk, oil, and vanilla extract in a separate cup. Set aside.
- Place the softened butter in a stand mixer with a paddle attachment and cream until smooth. Sprinkle in your sugar and then let whip on medium-high until light, white, and fluffy (about 5 minutes).
- While mixing on low, slowly add the egg whites to the mixture one at a time, letting each fully combine before adding the next. (Cold egg whites will curdle the batter and the cake won’t rise properly, so make sure they’re at room temperature.)
- Add in 1/3 of your dry ingredients to the mixture and mix on low until just combined. Then add in 1/2 of your liquids, then 1/3 dry, then 1/2 liquids, and the rest of your dry ingredients. Let it mix until just combined. Do not overmix!
- Slowly fold in the Ori Black Cocoa Crushed to the batter. Transfer to the cake pans.
- Bake cakes at 170ºC F for 35 to 45 minutes or until a toothpick comes out clean when poked in the center. If you’re using two 8″x2″ pans, bake for longer.
- Let the cakes cool in the pan for 10 minutes then turn them out onto a cooling rack. Place the cakes into the freezer to flash chill for about an hour, or wrap in plastic wrap and freeze for up to 1 week. This locks in the moisture. Do not refrigerate cakes without frosting or they will dry out. Once cool, you can then trim off the brown edges and domes of your cakes (optional).