Ingredients
Yield: 1 standard Bundt cake
For the Cake:
1-1/2 cups (300g) sugar
1 cup (130 g) all-purpose flour
3/4 cup (90g) dark unsweetened cocoa powder
2 teaspoons (10 g) baking powder
1 teaspoon (5 g) baking soda
1/4 teaspoon (1.5g) salt
4 eggs, separated, and room temperature
1/2 cup (120 ml) vegetable oil (I used Sunflower oil)
1/2 cup (120 ml) water, warm
1 teaspoon (5 ml) pure vanilla extract
2 egg whites, room temperature
For the Frosting:
1/2 cup (1 stick)(114g) unsalted butter, room temperature
2 cups (250 g) icing sugar (powdered, confectioners'), sifted
1 teaspoon (5 ml) pure vanilla extract
1/4 cup (59 ml) whipping cream (heavy cream, 35% fat)
1/8 teaspoon rosewater, or more to taste (but use sparingly)
pinch of salt
Few drops pink food gel colour (optional)
Preparation
