🍫Delicious Cocoa Cake: Moist, Rich, & Irresistible🍫
This cocoa cake is rich, moist, and full of deep cocoa flavor. With a soft texture and a slightly fudgy crumb, it’s the perfect dessert for any occasion. Whether you’re celebrating with family, hosting a gathering, or simply treating yourself, this cake is sure to satisfy your chocolate cravings. Let’s get started. 😋🍫
Prepare the Ingredients:
- 200g unsweetened cocoa powder.
- 200g all-purpose flour.
- 180g white sugar.
- 100g brown sugar.
- 3 large eggs.
- 1 teaspoon vanilla extract.
- 150g unsalted butter, melted.
- 250ml whole milk.
- 1 teaspoon baking powder.
- 1/2 teaspoon salt.
- 1/2 teaspoon baking soda.
- 1/2 cup hot water.
Step-by-Step Preparation Instructions:
Prepare the Oven and Pan:
- Preheat the oven to 180°C (350°F).
- Grease a 22-24 cm (8-9 inch) round cake pan, or line it with parchment paper to ensure easy removal after baking.
Mix the Dry Ingredients:
- In a medium bowl, whisk together the cocoa powder, flour, baking powder, baking soda, and salt. Set aside.
Mix the Wet Ingredients:
- In a large mixing bowl, whisk together the sugar (both white and brown), eggs, vanilla extract, and melted butter. Beat the mixture until smooth and well combined.
- Gradually add the milk and continue to whisk until everything is fully incorporated.
Combine the Wet and Dry Ingredients:
- Slowly add the dry ingredients into the wet ingredients, stirring gently to combine. The batter will be thick, but don’t overmix.
- Finally, add the hot water to the batter and mix until the water is fully incorporated. This step helps create a lighter, more moist cake texture.
Bake the Cake:
- Pour the batter into the prepared cake pan and spread it evenly with a spatula.
- Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool and Serve:
- Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
- After that, turn it out onto a wire rack to cool completely.
- Once cooled, you can dust it with powdered sugar or serve it with whipped cream, chocolate sauce, or fresh berries.
Important Notes:
Don’t Overmix the Batter: Overmixing the batter can lead to a dense and heavy cake. Stir until just combined to keep the texture light and fluffy.
Hot Water is Key: Adding hot water at the end helps the cocoa dissolve fully, making the cake more moist and creating a smooth, even texture.
Cake Doneness: To test if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it comes out with batter, bake a few minutes longer.
Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. It also keeps well in the fridge for up to a week or can be frozen for up to 1 month.
FAQ:
Yes! You can use egg replacements like flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or applesauce (1/4 cup per egg) to keep the cake moist and delicious.
How can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to check that your cocoa powder and other ingredients are also gluten-free.
How long does this cake last?
The cake stays fresh for up to 3 days at room temperature in an airtight container. For longer storage, keep it in the refrigerator for up to a week, or freeze it for up to 1 month.
How do I know when the cake is done?
The best way to check is by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, your cake is done. If it comes out with batter, bake it a little longer.
Can I add something extra to this cake?
Absolutely! You can add chocolate chips, chopped nuts, or even swirl in some caramel or fruit preserves for a unique twist.
What’s the secret to a moist cocoa cake?
Using hot water at the end helps to dissolve the cocoa, making the cake moist. Also, be sure not to overmix the batter.