Making a cake is not always a bed of roses, but if you have the right recipe, your cake will make you shine. Let’s answer the question: what is the tastiest cake in the world? Most of us would answer – chocolate. Let’s check how to make a moist, simple and extremely delicious chocolate cake with bitter chocolate and cocoa.
How to make cake? Ingredients you need
- 300 g of wheat flour cake –
- 200 g dark chocolate
- 250 g butter
- 5 medium eggs
- 250 g sugar – about 1 cup
- 250 ml milk – 1 cup
- 30 g cocoa – 3 tbsp
- teaspoon baking powder
- teaspoon baking soda
- chocolate glaze – you can use ready-made or make it yourself
How to make cake? Preparation
Put the loose ingredients together in a smaller bowl. It will be 300 grams of cake flour, 3 tablespoons of cocoa, a teaspoon of baking soda and a teaspoon of baking powder. Mix the loose ingredients thoroughly. You can do it with a standard spoon or a hand-held baking pan.
Pour a glass of milk into a small saucepan or pot – 250 ml. Also add the whole cube of butter plus 1/4 cube, a total of 250 grams. Heat the saucepan with butter and milk on a low burner power. Let all butter melt in milk slowly. However, try not to boil the milk with butter.
Mix the melted butter with milk and remove from the burner. Add crushed dark chocolate to the pan. Choose good quality dark chocolate min. 60%.
Mix patiently and slowly using a spoon. Leave the saucepan with chocolate liquid to cool.
During this time, prepare eggs and sugar mousse. Place a glass of fine sugar in a large metal or glass bowl and hammer five medium-sized eggs. You can replace regular sugar with cane or brown.
Beat eggs with sugar with a mixer at high speed for a minimum of four minutes. This is a very important stage. Sweet egg mass should turn into light fluff. Sugar should completely dissolve in egg fluff.
Pour the cooled chocolate liquid from the saucepan into the egg down. Pour the liquid with a thin trickle. When pouring chocolate liquid, mix egg down at the lowest speed of the mixer or use a kitchen whisk. Finally, add a mixture of loose ingredients and slowly mix the dough with a whisk.
Line the bottom of the mold with baking paper, and grease the sides of the mold with the leftover butter. Apply baking paper to the greased sides. I recommend cutting the strips higher than the edges of the mold, so that the dough does not run out during rising. Pour the thick chocolate cake into the prepared cake tin.
Place the chocolate cake mold in the oven preheated to 175 degrees (top / bottom heating). Bake the cake for 50 minutes. After about 45 minutes, check if the dough is already baked. Carefully open the oven door and stick a wooden skewer stick into the dough. If the stick is dry after removal, it means that the dough is already baked.
After baking, slightly open the oven door. After 10 minutes, open the door and remove the cake from the oven. Remove the sides and put the dough into a wire rack until cool.
