Chocolate Cake Recipe
This is a very delicious pie, my friends! Chocolate lovers will definitely appreciate it-moist, not cloying, with a rich chocolate taste, in General, a real bliss! And very satisfying, you can’t eat an extra piece.
Servings
6
Cook Time
80minutes
Servings
6
Cook Time
80minutes
Ingredients
For the pie:
For glaze:
Instructions
  1. Measure out 125 ml of vegetable oil, 125 ml of black coffee and 100 g of dark chocolate. If the chocolate is not in drops, then you need to chop it into pieces. In a small saucepan, pour the coffee and vegetable oil, add the chocolate.
  2. Put the pan on a low heat and, stirring constantly, heat the contents until the mass becomes uniform and shiny. Remove the pan from the heat and allow the chocolate mass to cool to room temperature.
  3. In a large bowl, add the flour, cocoa powder (I have regular and alkalized) and baking powder. Mix well with a whisk.
  4. Add sugar. I know that many people like to reduce sugar in recipes, but I recommend not to do this. Thanks to the dark chocolate and cocoa powder, the cake will not be too sweet, but it will be moist, a little like a brownie. Remember that by changing the ingredients in recipes, you also change the end result, and often not for the better.
  5. In another bowl, beat the eggs, add salt and beat lightly.
  6. Pour in the yogurt and mix until smooth.
  7. Then pour in the cooled chocolate mixture and mix well again.
  8. Add the liquid ingredients to the flour mixture and mix until smooth.
  9. Pour the finished dough into a baking dish (20-22 cm), covered with parchment. Put in the oven, preheated to 180 °C, and bake until ready (~35-40 minutes).
  10. Let the finished cake cool on the grill. I baked a pie in a 20 cm diameter shape, because I wanted it to be higher. It was too small and cracked. If you are afraid of cracks-take a larger form, if not-serve as is and just cut off the top (as I did).
  11. Prepare the icing by melting the chocolate and cream in a water bath or microwave (~2 minutes at 450 W, stirring every 30 seconds).
  12. Do not overheat the chocolate, otherwise it may curdle.
  13. Cover the cake with icing. If desired, you can decorate the cake. I the edges, sprinkle it with crumbs from cut off tops, and mid – silver canturina. This is the dessert we had for our next wedding anniversary) No worse than a cake, I’ll tell you, so if you like chocolate pastries – I recommend it.
  14. P.S. next time I will try to put 1 tsp of soda and 0.5 tsp of baking powder, I think the result will be better.
  15. Bon appetit.
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