Welcome to our recipe corner! Today, we’re excited to share a delightful and easy recipe for a Juicy Chocolate Cake. This cake is perfectly moist on the inside and has a deliciously crispy crust on the outside. It’s a simple yet decadent treat that’s sure to impress. Let’s get baking and fill your kitchen with the irresistible aroma of chocolate!
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Ingredients
For the Cake:
- 2 eggs
- 160 grams of sugar (8 tablespoons)
- 10 grams of vanilla sugar (1.5 teaspoons)
- 2 tablespoons cocoa powder
- 160 ml milk (10 tablespoons)
- 100 ml vegetable oil (5.6 tablespoons)
- A pinch of salt
- 170 grams of flour (6 tablespoons)
- 1 teaspoon baking powder
- Chocolate chips (optional, for garnish)
For the Finishing Touch:
- Powdered sugar (for dusting)
- Butter or vegetable oil (for greasing the dish)
Directions
1. Prepare the Wet Ingredients:
- Combine Milk Mixture: In a bowl, combine 160 ml of milk, 60 grams of sugar (3 tablespoons), 10 grams of vanilla sugar (1.5 teaspoons), and 2 tablespoons of cocoa powder. Mix well until smooth.
- Beat the Eggs: In a separate bowl, beat 2 eggs with a pinch of salt and 100 grams of sugar (5 tablespoons) for 2-3 minutes until the mixture is light and fluffy.
- Combine Wet Mixtures: Gradually add 100 ml of vegetable oil (5.6 tablespoons) to the beaten egg mixture and mix until combined. Add the milk and cocoa mixture to the egg mixture and stir until well combined.
2. Mix the Dry Ingredients:
- Prepare Dry Mix: In another bowl, sift together 170 grams of flour (6 tablespoons) and 1 teaspoon of baking powder.
- Combine All Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
3. Prepare the Baking Dish:
- Preheat and Grease: Preheat your oven to 180°C (360°F). Grease a 24 cm (9 inch) casserole dish with butter or vegetable oil.
4. Bake the Cake:
- Pour and Garnish: Pour the batter into the prepared dish. Garnish with chocolate chips if desired.
- Bake: Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Dust: Remove the cake from the oven and let it cool slightly. Sprinkle with powdered sugar before serving.
Serving Suggestions
- This Juicy Chocolate Cake is perfect on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream. It’s an excellent dessert for any occasion.
Cooking Tips
- Ensure all ingredients are at room temperature for the best results.
- Be careful not to overmix the batter to keep the cake light and airy.
Nutritional Benefits
- This recipe provides a delightful treat that balances the richness of chocolate with a light, airy texture. Enjoy it in moderation as part of a balanced diet.
Dietary Information
- Vegetarian: Yes
- Gluten-Free: No (contains flour)
- Dairy-Free: No (contains milk; can be substituted with plant-based milk for a dairy-free option)
Storage Tips
- Store any leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently before serving if desired.
Why You’ll Love This Recipe
- This Juicy Chocolate Cake is easy to make, deliciously moist, and has a perfect balance of flavors. It’s a treat that will delight both kids and adults alike.
Conclusion
Thank you for trying out our Juicy Chocolate Cake recipe! We hope you enjoyed this delectable treat. If you liked this recipe, please subscribe to our website, share it with your friends, and leave a comment or question. Cook with love and bring joy to your family and friends. Happy baking!
FAQ
Q: Can I use a different type of oil?
A: Yes, you can use other neutral oils like canola or sunflower oil. If you prefer a richer flavor, you might use melted coconut oil or butter.
Q: Can I substitute the flour with a gluten-free option?
A: Absolutely! You can use a gluten-free all-purpose flour blend as a substitute. Ensure it includes xanthan gum or guar gum to help with the cake’s texture.
Q: How can I make this cake dairy-free?
A: You can substitute the milk with a plant-based milk like almond, soy, or oat milk. Use a dairy-free margarine or oil in place of butter for greasing the dish.
Q: What can I use instead of vanilla sugar?
A: If you don’t have vanilla sugar, you can use 1 teaspoon of vanilla extract. Simply add it to the milk mixture in place of the vanilla sugar.
Q: How do I know when the cake is done baking?
A: The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be set and slightly springy to the touch.
Q: Can I add other mix-ins to the cake?
A: Yes, feel free to add ingredients like nuts, dried fruits, or additional chocolate chips. Just fold them into the batter before baking.
Q: Can this cake be made ahead of time?
A: Yes, you can make the cake ahead of time. Store it in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently before serving if desired.
Q: How can I make the cake more chocolatey?
A: For an extra chocolatey flavor, you can increase the amount of cocoa powder or add a bit of chocolate syrup to the batter. You might also frost the cake with chocolate ganache or icing.
Q: Can I freeze the cake?
A: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. It will keep for up to 3 months. Thaw it at room temperature before serving.