Moist chocolate cake
Moist chocolate cake. The best chocolate cake and icing ever! Moist and delicious, reminiscent of Sara Lee cakes, of days gone by. Icing is perfection, just sweet enough and super creamy, similar to seven minute frosting and easier, goodbye buttercream icing. It's fast, easy, egg-free, and most importantly – delicious! (The frosting is courtesy of Betty Crocker). Note: If making a layer cake, please double the recipe. Make Moist chocolate cake using 19 ingredients and 8 steps easily.
Ingredients
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Prepare 2 of eggs
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It’s 150 grams of brown packed sugar
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You need 16 grams of vanilla sugar
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Prepare 1 pinch of salt
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Prepare 150 ml of water
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It’s 250 ml of milk
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It’s 115 ml of sunflower oil
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It’s 60 grams of cocoa powder
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Prepare 175 grams of flour
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It’s 10 grams of baking powder
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Prepare of Syrup
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It’s 300 ml of water
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Prepare 200 grams of packed brown sugar
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It’s 15 grams of cocoa powder
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It’s of Garnish
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It’s 100 grams of whipped cream
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It’s 150 grams of dark chocolate
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Prepare of Chopped hazelnuts
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You need of Raspberries (optional)
Steps
- Preheat oven to 160 C. Put the cocoa powder, flour and baking powder in a separate bowl and mix them together..
- Beat the eggs together with the brown sugar, vanilla sugar and salt until combined. Add the water, milk and sunflower oil. Mix everything together. Add the dry ingredients to the wet ingredients. Mix everything together into a smooth batter..
- Pour the batter into the baking tin (don't forget the baking paper)..
- Place the chocolate cake in the preheated oven at 160 ℃ for about 30 to 35 minutes or until you pierce it with a skewer and come out dry..
- Bring the water to the boil in a pan, together with the brown sugar and cocoa powder. Mix it with a whisk for a few minutes. When it boils well, turn off the heat. Let it cool down..
- Pour the cold syrup over the warm cake and let it stand for an hour..
- Put the whipped cream in a saucepan and bring it to a boil. Remove the saucepan from the heat and add the broken chocolate. Let it stand for a minute. After a minute, stir it together until smooth..
- Divide the chocolate ganache over the cake, garnish with hazelnut pieces and cover. Now let the cake stand for a few hours, preferably overnight. This way the syrup absorbs well into the cake..
Flour: This recipe calls for all purpose flour however you can substitute equal parts gluten free flour to make this a gluten free chocolate cake. Sugar: I use a mix of granulated sugar and light brown sugar for extra softness and flavor. Cocoa powder: I recommend using good quality unsweetened cocoa powder. I like using Hershey's unsweetened cocoa powder. There are plenty of claims for the best chocolate cake recipe.
