The best chocolate cake. That's what my son says every time we prepare him.
It is an easy but very rich cake that is very juicy and with intense chocolate flavor as it could not be otherwise.
Ingredients
- 75 g of melted butter
- 300g brown sugar
- 250g scalloped or wheat flour
- 70 g of pure cocoa powder
- 7 g baking powder
- 7 g of sodium bicarbonate
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 175 ml milk at room temperature
- 175 ml of coffee (or 175 ml of hot water with 1 teaspoon soluble coffee - you can use decaffeinated as me)
- 1 tablespoon vanilla extract
For the chocolate topping
- 100 g of dark chocolate
- 100 ml cream
- a pinch of salt
Directions
Preheat the oven to 175oC. Grease our mold well.
Melt the butter and set aside.
Put the sugar, flour, cocoa powder, yeast, baking soda and salt in a large bowl and mix.
Add the melted butter, milk and eggs and beat until the chocolate cake mixture is fluffy and soft.
Add the hot coffee and beat at medium-low speed until the dough is soft (it will be very liquid but should be so).
Pour the mixture over the pan and bake for 35-40 minutes. After this time, prick with a toothpick and check that it comes out clean. If there are any traces of the dough left, then leave a few more minutes and we check again before removing it from the oven.
For the chocolate sauce, cut the chocolate into small pieces (chop it with a saw knife). We boiled the cream and poured over the chocolate. Move with the help of a small spatula until well mixed and the chocolate is creamy.
Let cool in the pan for 10 minutes. After this time, we unmould and let it cool completely on a rack. We poured the chocolate over the top.
Tips and Tricks
- Dare to add a couple of tablespoons of peanut butter for extra flavor
- Difficulty: easy
- Preparation time: 1 hour
- Servings: 10
Español
English
Français
I'm doing it right now what a wonder! Only the raw dough is amazing. The only difference is that I've put 220g of sugar instead of 300 but I hope I stay well hahaha a kiss I follow you on instagram I love you
Oh, that's nice erres. Thank you very much guaopisima
Hello!! What a pint!!
Total rookie question.
Is the heat from the oven up and down or just down?
What about the height of the tray in the oven?
Very fan of your IG account, beautiful!
Hi Alba, I love that you write to ask me questions so all you have. The heat is with convection air, but if your oven doesn't have air function, then you'll need to use heat up and down, although you may need a little more time then. A pretty kiss
Hello!! I follow you from canal cocina and I love your recipes!! Could you throw less sugar ?? It's for my daughter and I don't usually make them with a lot of sugar. How much would you recommend me at least ?? Thank you!!
Hello Arantxa! Well, you will see this recipe is like this, you can decrease the amount of whipping but surely the texture will vary. I've made it as it is so I'm sorry a lot but I can't tell you how much sugar would go well. A hug and thank you for writing
I love your account!! I have made several desserts and they have succeeded.
I have a doubt with this cake. What size is the mold ??? I would like to make a high cake (with two or three cakes) and I would like to know what mold you have used in order to calculate!
Thank you so much!!
I used a mold 23 x 13 wide. It is a mold of kuglehopf's Nordic Ware brand. A hug,
Buenos días. Soy Eli e visto tu bizcocho chocolate solo tiene cacao. Yo estoy buscando uno que sepa a chocolate negro. Este que e visto me gusta. Pero yo puedo quitar el café. Por la cafeína. Puedo no echarlo o me cambia. Algo atentamente Eli
Hola Eli, yo uso café descafeinado para darle más sabor al chocolate pero que no me quite el sueño, pero si no lo pones no pasa nada. Y respecto al sabor del bizcocho, es sabor a chocolate intenso