The world's best chocolate cake!

Chocolate is never bad...at least, that's what I try and tell myself;-). But everything in moderation is good, isn't it? Well, here's a recipe for one of my all-time favourite chocolate cake recipes. It takes me way back to memories from my high school days when we used to go visit one of my dear friends, Mel. Her family is from America and most times we were over there her dad had made the most delicious chocolate cake. This recipe is based on that cake...it's definately worth a try!

This recipe can be found in Swedish here.

12-15 people

Ingrediants:

- 1 1/4 dl (½ cup) oil
- 4 dl (1 ½ cups) sugar
- 1 tsp vanilla essence
- 3 eggs, separated
- 6 dl (2½ cups) flour
- 1½ dl (2/3 cup) cocoa
- 1½ tsp bicarbonate of soda
- 1 tsp salt
- 3½ dl (1 1/4 cup) cold water


Icing:
- 1 tin condensed milk
- 50 g butter, room tempertaure
- 2 dl cocoa
- 2½ dl (1 cup) icing sugar (you may need more if you think the icing is too runny)

Method:

1. Set the oven to 180 degrees celcius. Grease a round cake tin (+/- 25 cm) with some butter.
2. Mix the oil and 1 cup of the sugar.
3. Mix in the egg yolks, one at a time, mixing well after each one.
4. Sieve the flour, cocoa, bicarb and salt together in a bowl. Add the vanilla essence and mix.
5. Mix half of the dry ingredients together with the sugar and oil. Add the water and then finally the rest of the dry ingrediants. Mix well.
6. Beat the egg whites until they form hard peaks. Add the rest of the sugar and beat for a few more minutes.
7. Fold the whites carefully into the rest of the batter.
8. Pour the batter into the tin and bake for appr. 1 hour. Cool.
Icing:
1. Beat the butter (at room temp) with the condensed milk. Sieve the cocoa and icing sugar and mix it with the butter.
2. Pour over the cake and decorate with chopped pecan nuts and white chocolate.

YUMMY!

Have a lovely day!

Love,
Heidi