Servings: 8 people
Calories: 350kcal
Cost: $15
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Baking pan
- Toothpick or skewer
- Double boiler or heatproof bowl
Ingredients
- 2 cups wheat flour
- 100 g black or milk chocolate
- 1 cup granulated sugar
- 1 cup milk
- 200 g butter
- 3 eggs
- 2 tablespoons cocoa powder
- 2 tablespoons vanilla extract
- 1 teaspoon baking powder
- q.s. molten chocolate to decorate
Instructions
- Preheat your oven to 180°C (350°F) and grease your baking pan.
- Melt the chocolate and butter together in a heatproof bowl over simmering water until smooth and glossy.
- In a large mixing bowl, beat the eggs with sugar until light and fluffy.
- Pour the melted chocolate mixture into the beaten eggs and sugar, and mix well. Add vanilla extract, cocoa powder, and baking powder.
- Gradually add the flour, alternating with the milk, mixing gently to avoid lumps.
- Pour the batter into the prepared pan and bake for 30–40 minutes, checking doneness with a toothpick.
- Let it cool completely, then cut the cake in half and spread molten chocolate between the layers, decorating the top as desired.
Notes
Feel free to substitute ingredients based on dietary needs, such as using gluten-free flour or dairy-free butter. For a richer chocolate flavor, opt for high-quality dark chocolate and consider adding a splash of espresso powder. Store leftover cake in an airtight container at room temperature for up to two days, or in the fridge for longer freshness. Freeze individual slices for extended storage, up to three months. For an eye-catching presentation, dust with powdered sugar, drizzle caramel sauce, or top with fresh berries.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 75mg | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 25g | Vitamin A: 500IU | Calcium: 50mg | Iron: 2mg
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