INGREDIENTS
- 150g caster sugar
- 100 g of sweet cocoa powder
- 15 ml oil
- 15 cl water
- 1 c. tablespoons of cocoa powder
- 200 g flour
- Baking powder 2 sachets of 7 g each
- 4 eggs
- 1/4 tsp. teaspoon salt
- In a saucepan over medium heat, bring to a boil the sugar with the cocoa powder, oil and water.
- Book 10 cl of this mixture to decorate the cake and cool the rest.
- Once the cold mixture, stir it the flour, baking powder and salt by working with a spatula to obtain a smooth paste.
- Add the eggs one by one while continuing to work the mixture.
- Stop working when preparing the paste has completely absorbed the eggs.
- Pour batter into a mold of 24 cm diameter greased and floured.
- Bake the cake in preheated oven at 180 ° C for 20 to 25 minutes. When the cake is cooked, let it cool.
- Pour 10 cl cocoa mixture reserved for decoration on the cake.
- Turn out the cake and place in a serving dish.
- Decorate the cake with walnuts, almonds or coconut.