The easiest chocolate cake in the world is prepared like this
Pure chocolate pleasure. If you have a bowl, a mixer, and a couple of measuring cups, you can make this delicious chocolate cake at home. In addition (super positive point), part of its ingredients, the so-called dry ingredients, can be mixed and stored in an airtight container for up to three months. Always ready, in case the craving lurks.
INGREDIENTS FOR A CAKE OF 10 SERVINGS
- • ¾ cup of oil and a little more for the mold
- • 1 cup and ⅓ of flour
- • 1 cup and ¼ sugar
- • 1 teaspoon and ¾ yeast
- • ¼ teaspoon baking soda
- • 1 teaspoon and ½ of salt
- • ½ cup unsweetened cocoa powder
- • 2 large eggs
- • 1 cup of milk
- • 1 teaspoon and ¾ of vanilla extract
- • 115 g of chocolate chips or chocolate bar cut into pieces (not exceeding 64% cocoa)
- • ½ cup of cream
- • 115 gr of cream cheese at room temperature
- • ¼ cup of icing sugar
PREPARATION OF THE DOUGH
1.Place the tray in the oven at a medium height and Preheat it to 160º.
2.Using your fingers, brush the base and sides of a round pan with oil.
3. Cover the base of the mold with parchment paper and smooth it out to prevent bubbles from forming. (Making a circle with parchment paper is as simple as placing the mold on the parchment, tracing the circumference with a pencil, and then cutting.)
Four. Mix the flour, sugar, yeast, bicarbonate of soda and salt in a bowl.
5. Sift the half cup of cocoa powder over this mixture and mix again. (This mixture of dry ingredients can be kept in an airtight container to always have it ready for future cakes).
7.In a different bowl, add the two large eggs, the oil and a teaspoon of vanilla extract (not all) and stir for about 30 seconds, until the mixture has a creamy texture.
8. Pour the mixture into the bowl of dry ingredients, remove using a spatula and book.
9.Heat the milk in a medium saucepan over low heat and uncovered, making sure it doesn't boil.
10. Pour the hot milk into the mixing bowl and stir until a lump-free batter remains.
11. Without letting it rest, pour the mixture into the mould.
12.Gently tap the pan on the countertop to remove any air bubbles.
13. Bake for about 40 or 50 minutes or until a knife inserted into the cake comes out clean.
14.Remove from the oven and let cool.
FROSTING PREPARATION
1.Fill a saucepan with water and heat over medium heat.
two. Place a heatproof bowl over the saucepan and mix the chocolate chips and cream into it. Reduce the heat to a minimum, make sure that the base of the bowl does not touch the water and stir from time to time with a spatula until achieve a homogeneous mixture. As an alternative, you can use the microwave heating the mixture in intervals of 10 seconds of time.
3. Let cool and reserve.
4.Mix cream cheese, powdered sugar, remaining vanilla extract, and ¼ teaspoon salt using an electric mixer on medium power until smooth. a creamy mixture without lumps.
5. Add the already cold chocolate to the result and mix with an electric mixer until the glaze acquires a creamy texture, for about a minute. If you beat too much the icing could harden.
PRESENTATION
1.Using a knife, separate the edges of the cake from the mold and turn it over on a plate to remove the baking paper.
2.Turn around again on another plate.
3. Spread the frosting over the cake and, optionally, make decorative waves with a spoon.
4.Cut and serve.