Chocolate cake full of moisture
Mine doesn’t look as perfect as Vicky’s at tastefull.gr but the taste was divine. Ridiculously easy, no food processor to clean up. The result, chocolate rich taste, full of moisture. This recipe spoke to the heart of mydinnertoday. Do it now! Chances are you don’t need to run to the super market.
- 200 ml water
- 80 grams cocoa
- 250 grams butter (or sunflower oil)
- 200 grams sugar
- 4 eggs
- 250 grams flour with 2 teaspoons baking powder or 250 grams self-rising flour
- pinch of salt
- vanilla, extract, or orange extract, or orange zest
How to make: In a bowl, combine the cocoa with the sugar. In a saucepan, heat the water and combine with the cocoa and sugar. Stir until well dissolved. Add the butter. Stir until well blended and take the saucepan off the fire. In another bowl, sieve the flower and combine with the baking powder (if not using self-rising flour) and the salt. In another bowl, beat the eggs and add the vanilla or orange extract. Time to combine! Pour the cocoa blend in a big bowl. Add flour and eggs in batches until it’s all softly combined into a smooth texture. Pour into a buttered pan. Bake at pre-heated oven 340F/170C for about 50 minutes or until a toothpick comes out dry. I have baked this cake in a small oven with convection and it was ready in 35 minutes.
Chocolate cake full of moisture, stick the candles in!
Notes and tips: Unfortunately, I have a gas oven which is not great for even heating or controlling heat settings to get more heat at the bottom or the top. Vicky says if you don’t want to get the cracks on top, you need even low heat or more heat at the bottom.