Mouthwatering Chocolate Cake Recipe

-> 375ml(1 1/2 cup) sugar
-> 5ml (1tsp) vanilla extract
-> 5 x-lg eggs ,separated
-> 200ml (3/4 cup) cooking oil
-> 200ml (3/4 cup) water
-> 450ml (1 3/4 cup) cake flour
-> 15ml (1 TBLSP) baking powder
-> 60ml (1/4 cup) cocoa
-> 2ml (1/4 tsp) salt

-> 375ml (1 1/2 cup) water
-> 5ml (1tsp) vanilla extract
-> 375ml (1 1/2 cup) sugar
-> 15ml (1 TBLSP) coffee powder

Preheat oven to 190c.
Beat the sugar,vanilla extract and egg yolks together.
Add the oil and water, beating well.
Add the dry ingredients and mix well.
Beat the egg whites until stiff and fold into batter.
Turn the batter into a greased 24cm by 34cm oven pan or scoop  into cupcake liners.

Bake for approx. 30 minutes (if you chose to make it into cupcakes bake only for 15-20 minutes).
I used muffin size cupcake liners.
Makes 21 cupcakes.

Heat the ingredients together and pour over the hot cake . Leave it to cool.

Chocolate Ganache

300g callebaut or lindt
250ml double thick fresh cream

Bring the cream to boil, remove from stove and add your chocolate. Mix until all chocolate is melted. Pop into the fridge and stir every 10 minutes until it reaches the desired consistency for piping.
You can add some coffee in your cream when boiling for coffee ganache.

Looking at the ingredients, one is inclined to think that this cake is very sweet, but that is not the case at all.
It can also be served as a dessert.