Click on the Cookbook for the Recipes



When you want your cake and it eat too nothing sings as sweetly as a good slice of homemade cake. I like mine light and soft and preferably with buttercream. A dense cake is a capital crime in my opinion.

4-5 drops of oil
4 Tbsp cake flour, sifted
1/2 tsp baking powder
1/2 cup unsweetened cocoa, sifted
8 egg yolks
8 Tbsp sugar
8 egg whites
1/4 tsp cream of tartar


1 cup of unsalted butter, softened
2-1/2 cups icing sugar, sifted
1/3 cup whipping cream
1/3 cup cocoa, sifted

• Preheat the oven to 350F.
• Very lightly oil the bottom of two round spring form cake pans.
• Oiling the bottoms will keep the parchment paper in place.
• Cut two circles from parchment paper for the cake pans.
• Line the bottom of the cake pans with the parchment circles.
• Make sure no oil gets on the sides.
• Sift the cake flour, baking powder and the cocoa into a medium sized bowl and set it aside.
• Beat the egg yolks and sugar for 5 minutes.
• Stir the flour mixture into the yolk mix with a wooden spoon.
• With clean beaters beat the egg whites until soft peaks form.
• Add 1/4 tsp cream of tartar.
• Gradually fold the egg whites into the yolk mixture.
• Divide the batter between the prepared cake pans.
• Gently smooth out the top.
• Bake the cakes at 350F until the middle springs back.
• Remove cake pans from the oven.
• Gently cut along the edge and open up the springs.
• Gently remove cakes from the bottom of the cake pan and place on a wire rack to cool.
• While cakes cool, prepare the cocoa buttercream.
• Beat the butter with an electric beater until fluffy.
• Add the sifted icing sugar.
• Using a wooden spoon, combine the butter and the icing sugar.
• Then beat with an electric beater for 3 minutes.
• Add the whipping cream and beat for 2 more minutes.
• Using a wooden spoon stir the sifted cocoa into the cream.
• Then beat with an electric beater until well combined.
• When the cakes have cooled somewhat, gently pull off the parchment paper.
• Let cakes cool completely.
• Place the first layer on your board, and spread with a generous layer of cocoa buttercream.
• Top with the other cake and cover the top and the side with buttercream.



My photo
It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

Blog Archive