Ingredients:
210g plain flour
150g unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
200g butter, softened
300g sugar
3 large egg whites
2 large eggs
250ml low-fat milk
3 tsp instant espresso granules
2 tsp vanilla extract
oil or non-stick cooking spray, for greasing
Method:
Combine the flour in a bowl with the cocoa powder, baking soda and salt. Mix well with a fork.
In a separate bowl, cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Now add the egg whites and beat thoroughly to combine.
Beat the espresso granules and vanilla extract into the milk. Now alternately add the milk and flour to the creamed mixture, a little at a time. Blend well after each addition. Continue adding the milk and flour mix until all the ingredients have been combined.
Pour the resultant batter into a 1.5l Bundt pan that's been lightly greased. Level the surface then transfer to an oven pre-heated to 170°C and bake for about 35 minutes, or until the top is springy to the touch and a skewer inserted into the centre emerges cleanly.
Remove the pan from the oven and set aside to cool for 10 minutes. At this point, carefully take the cake out of the pan then transfer to a wire rack to cool completely. If desired, you can cover the top with chocolate frosting before serving.
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