Permission to Indulge
Chocolate Cake
Ingredients
1½ cups flour
1½ cups castor sugar
Pinch of salt
3 tbsp cocoa
3 tsp baking powder
(slightly heaped – go big or go home)
¾ cup oil
¾ cup boiling water
4 extra-large eggs or 5 large eggs separated
(don’t skip this — it’s magic)
How to make it
Preheat your oven to 180°C (or 350°F for my faraway friends)
Line and grease your cake tins like a pro.
In a large bowl, mix together the dry stuff: flour, castor sugar, salt, cocoa, and 2 tsp of the baking powder.
Add the oil and boiling water — don’t panic when it looks too runny. Trust the process.
Separate your eggs like a boss. Beat the yolks and stir them into the chocolate mixture.
In a clean bowl, whip those whites to stiff peaks together with the remaining 1 tsp baking powder (slightly heaped). Channel your inner domestic goddess.
Gently fold the fluffy whites into the choc mixture. Take your time. There’s no rushing perfection.
Pour into your prepared tins and bake for around 30–35 minutes, or until a skewer comes out clean.
Cool. Frost. Or don’t. It honestly doesn’t need it.
Slice. Share. Or don’t. It’s up to you.
This is your permission slip to indulge, unapologetically. Because you made it all the way to the footer, and that kind of commitment deserves chocolate cake.