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Indulge your sweet cravings with our decadent Chocolate Moist Cake! This recipe is a symphony of rich cocoa, tender crumb, and a luscious chocolate topping that will elevate your dessert game. With simple ingredients you likely have in your pantry, let’s embark on a journey to baking bliss.
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Ingredients:
- 180g all-purpose flour (1 1/2 cups)
- 60g unsweetened cocoa powder (1/2 cup)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 250g sugar (1 cup)
- 1 tsp vanilla essence
- 3 eggs
- 125ml liquid milk (1/2 cup)
- 65ml oil (1/4 cup)
- 125ml hot water (1/2 cup)
Instructions:
Begin by creating a velvety base – beat eggs until fluffy, gradually adding sugar for that perfect meringue consistency. Infuse the batter with richness by incorporating milk, oil, and vanilla essence. Sift in a harmonious blend of flour, baking powder, baking soda, salt, and cocoa powder, folding until a seamless integration is achieved. The secret to the cake’s moisture lies in the addition of hot water – don’t skip this step! Bake the batter to perfection in a preheated oven, and voilà, your masterpiece is born.
For the Topping:
As if the cake wasn’t tempting enough, we crown it with a heavenly chocolate topping. Heat a cup of heavy cream with 200g of chocolate and sugar to taste, creating a velvety concoction in a double boiler. Once thickened and homogenous, let it cool slightly before drizzling it over the cake. This topping also doubles as a divine filling, turning each slice into a celestial experience.
Tips:
For a convenient twist, if you opt for self-rising flour, skip the baking powder – the results will still be irresistibly delightful.
Embark on a culinary journey with our Chocolate Moist Cake recipe, where simplicity meets indulgence. Whether you’re a seasoned baker or a kitchen novice, this treat is bound to become a cherished go-to. So, preheat that oven, gather your ingredients, and let the aroma of chocolatey perfection fill your kitchen. Happy baking!
Chocolate Moist Cake
Ingredients
- – 180g all-purpose flour (1 1/2 cups)
– 60g unsweetened cocoa powder (1/2 cup)
– 1 tsp baking powder
– 1/4 tsp baking soda
– 1/4 tsp salt
– 250g sugar (1 cup)
– 1 tsp vanilla essence
– 3 eggs
– 125ml liquid milk (1/2 cup)
– 65ml oil (1/4 cup)
– 125ml hot water (1/2 cup)
Instructions
- Beat eggs in a bowl for 5-6 minutes until they resemble meringue. Gradually add sugar and continue beating.
- Add milk, oil, vanilla essence, and beat until well combined.
- Sift and add flour, baking powder, baking soda, salt, and cocoa powder. Mix with folding movements until well integrated.
- Finally, add hot water and beat at low speed until you get a homogeneous mixture.
- Pour the batter into a greased and floured 20cm diameter mold.
- Preheat the oven to 180°C and bake for about 50 minutes or until a wooden stick inserted into the center comes out clean.
- Remove the cake from the oven, let it cool for 10 minutes on a rack, then unmold it while still warm.
For the Topping:
- Heat 1 cup of heavy cream with 200g of chocolate and sugar to taste in a double boiler. Once you have a thick and homogeneous mixture, let it cool slightly and pour it over the cake. It can also be used as a filling.