Gourmet Mari Chef

Directions

preheat oven to 325°

1. Combine the cocoa powder and boiled water in a mixing bowl and stir until smooth. Set aside to cool while you move to the next steps.
2. In a large mixing bowl, sift together the first 4 ingredients.
3. In another bowl, whisk the egg yolks, vanilla, and oil.
4. Add the wet ingredients including the cocoa mix to the dry ingredients and mix with an electric mixer for 2-3 minutes until smooth.
5. Wash the beaters and beat the egg whites until stiff peaks form.
6. Gently fold in the fluffy egg whites, using a gentle fold over method.
7. Place the batter into a 10 inch tube pan. Tap it gently to remove any pockets of air.
8. Place in the center of the oven and time for 55-60 minutes. Don’t check until most of the baking time elapses so the cake doesn’t deflate.
9. The cake will spring back when gently touched, you can also insert a long toothpick to check if the cake is done.
10. Remove from the oven and immediately invert until the cake is cooled.
11. Gently run a knife around the cake and tube and place on a serving dish.

Frost with a quick chocolate frosting made from 4 melted dark baking chocolate pieces, ½ c. dairy free butter, 2-3 c. confectioners sugar and a bit of rice milk. Mix this with an electric mixer on high until you have a working consistency. Top with toasted chopped walnuts.