For the batter
1 cup of butter, softened
2 cups of sugar
4 large eggs
2 1/2 cups of all-purpose flour
1 cup of unsweetened cocoa powder, sifted
2 cups of warm milk
2 tablespoons of active dry yeast
1/2 teaspoon of baking soda
4 egg whites, beaten to stiff peaks
For the glaze
3/4 cup of unsweetened cocoa powder
2 cups of milk
3/4 cup of sugar
2 tablespoons of butter
For the batter
1 cup of butter, softened
2 cups of sugar
4 large eggs
2 1/2 cups of all-purpose flour
1 cup of unsweetened cocoa powder, sifted
2 cups of warm milk
2 tablespoons of active dry yeast
1/2 teaspoon of baking soda
4 egg whites, beaten to stiff peaks
For the glaze
3/4 cup of unsweetened cocoa powder
2 cups of milk
3/4 cup of sugar
2 tablespoons of butter
Beat the butter and sugar until well combined
Add the eggs one at a time, beating after each addition
Gradually add the flour, cocoa powder, and warm milk in an alternating sequence, beating continuously
Beat for 5 minutes more
Mix the yeast, baking soda, and beaten egg whites together
Pour the batter into a greased 26 x 40 cm rectangular pan
Bake in a preheated oven at 200°C for about 50 minutes, or until a toothpick inserted into the center comes out clean
Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack
In a saucepan, mix together all the ingredients for the glaze
Bring the mixture to a simmer over medium heat, stirring constantly, until it thickens and pulls away from the sides of the pan
Remove the glaze from the heat and let it cool slightly
Spread the glaze evenly over the cake and serve in squares.
