This super simple recipe was adapted from a website I've long forgotten, but it's become my favourite. Cool whip makes a delicious icing, especially when paired with fruit.
INGREDIENTS
6 eggs
3/4 cup white sugar
1/2 cup cocoa powder
1 cup flour (preferably cake flour)
INSTRUCTIONS
Preheat your oven to 350° F (approximately 175° C).
Separate the egg yolk from the egg white into different bowls.
Whip/whisk the egg whites into stiff peaks with 1/2 cup of sugar. This can take nearly half an hour if you have a slow mixer like me. I highly recommend you use an electric mixer, as doing so by hand can take forever.
Add the remaining sugar and the cocoa powder into the egg yolk. Whisk until fluffy and foaming.
Fold together both egg mixtures until just combined. Do not over-mix.
Fold in the flour by 1/4 cup intervals until just combined, preferably through a sift. Again, do NOT over-mix. (Over-mixing will cause the batter to deflate.)
Bake in a cake pan for about 30 minutes. If baked as cupcakes, bake for approximately 15 minutes.
** For the sake of decoration, I recommend you also have a box of chopped strawberries and a tub of room-temperature cool whip at hand. The end result is a light but wonderful dessert.