You must already know by now how much I love chocolates. When I was pregnant with my daughter, I ate chocolate in any form for breakfast, snack, lunch and dinner. My husband is not a huge chocolate fan but when I make this chocolate moist cake, he cannot help but give in to the temptation.
Since chocolate and strawberries just go very well together, I (almost) always serve the cake with strawberry slices. Since this cake is a “sinful” dessert, a bit of fruit won’t hurt, would it? ^^)
The secret behind this sinful cake is choosing a good quality cocoa powder. As I don’t like my cake too sweet, I always use sugar-free and defatted cocoa powder. I use Valor Cocoa Powder. I topped this cake with a chocolate ganache but if it’s too sweet or too rich for you, you can top it with sifted confectioner’s sugar, buttercream frosting or italian meringue frosting!
You will need:
90 grams sugar-free and defatted cocoa powder
1 cup buttermilk
1 cup boiling water (you can substitute with espresso if you like)
1/2 cup virgin olive oil
1/2 cup sunflower oil
2 large eggs, room temperature, beaten
220 grams all-purpose flour
150 grams granulated white sugar
1/2 tsp salt
6 grams baking soda (I use 1 whole sachet of my favorite baking soda brand)
5 grams baking powder (1 tsp)
2 tsp vanilla extract
10 grams butter
1. Heat a saucepan and melt the butter. Pour in the cocoa powder and stir well. Add the boiling water and let it reach to a boil. Turn off heat and let it cool.
2. Preheat oven to 170ºC. Grease the pan and lightly coat with flour.
3. In a bowl, whisk and combine the flour, sugar, salt and baking powder.
4. In a different bowl, pour in and beat the eggs, buttermilk, oil, vanilla and baking soda.
5. Get the bowl with the flour mixture, make a well in the center and pour in the cocoa mixture (stir the chocolate mixture before pouring into the flour mixture).
6. Pour in and stir the egg mixture into the chocolate + flour mixture. Stir just until well incorporated.
7. Pour the batter into the greased and floured pan and bake for about 30-45 minutes. After 30 minutes, test if the cake is done by inserting a toothpick in the center. If it comes out clean, the cake is done. If not, bake a bit more, 5 minutes more at a time. Check now and then the cake.
8. Cool on a wire rack, frost and enjoy!
- Today’s Recipe: Chocolate Brownie Cake (williams-sonoma.com)
- Chocolate and Vanilla Checkerboard Cake (thehappyhousewife.com)