Chocolate Cake

The preparation is simple, the sponge cake is juicy and light, and the taste is divine. This is an outrageously good chocolate dessert that will surely delight all chocolate lovers on a birthday.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 2 spoons Butter, unsalted

  • 2 piece Egg, fresh

  • 250 g Sugar, white

  • 250 ml Milk, whole milk

  • 125 ml Oil, vegetable oil, canola

  • 2 teaspoons Vanilla, extract, imitation

  • 85 g Cocoa, powdered, unsweetened

  • 1.5 teaspoons Baking powder

  • 1.5 teaspoons Baking powder

  • 225 g Wheat flour, white, multi-purpose

  • 250 ml Water

  • 200 g chocolate, dark

  • 200 ml Sweet cream

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease two cake molds (20 cm in diameter) well with butter. Line the bottom of both molds with baking paper.

  2. In a large bowl, add eggs, sugar, cocoa powder, baking powder, baking soda, milk, oil, vanilla extract, and sifted flour. Mix the ingredients with an electric mixer set to medium speed until they are well combined into a smooth mixture without lumps.

  3. Slowly pour hot water into the bowl while continuously mixing. Once all the water is incorporated, stop mixing.

  4. Divide the batter evenly into the prepared molds and bake in the preheated oven for about 25 to 35 minutes. When the cakes are baked (they should feel firm to the touch, and a toothpick inserted into the cake should come out clean), remove them from the oven and let them cool in the molds.

  5. Meanwhile, prepare the chocolate cream. Chop or break the chocolate into small pieces and place them in a bowl. Pour in the cream and heat over low heat until all the chocolate pieces are melted. Remove the bowl from the heat and gently stir the mixture until you get a smooth chocolate cream. Let the chocolate cream cool completely.

  6. Remove the cooled cakes from the molds. Place one cake on a serving plate and spread about 1/3 of the chocolate cream on top. Cover it with the second cake, then evenly spread the remaining chocolate cream over the entire cake.

  7. Store the prepared cake in the refrigerator until ready to use, or immediately cut it into desired-sized pieces, place them on plates, and serve.

Nutrition Information (Per 100g)

  • Calories: 340.58 kcal
  • Fat: 5.86 g
    • Saturated Fat: 2.53 g
  • Carbohydrates: 63.22 g
    • Sugars: 32.87 g
  • Protein: 7.32 g
  • Fiber: 2.79 g