Moist chocolate cake Recipe

Categories: Recipes

Moist chocolate cake Recipe

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

Prepare 2 of eggs
It’s 150 grams of brown packed sugar
You need 16 grams of vanilla sugar
Prepare 1 pinch of salt
Prepare 150 ml of water
It’s 250 ml of milk
It’s 115 ml of sunflower oil
It’s 60 grams of cocoa powder
Prepare 175 grams of flour
It’s 10 grams of baking powder
Prepare of Syrup
It’s 300 ml of water
Prepare 200 grams of packed brown sugar
It’s 15 grams of cocoa powder
It’s of Garnish
It’s 100 grams of whipped cream
It’s 150 grams of dark chocolate
Prepare of Chopped hazelnuts
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.

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