Recipe of Moist chocolate cake Award-winning
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We hope you got benefit from reading it, now let’s go back to moist chocolate cake recipe. To cook moist chocolate cake you need 19 ingredients and 8 steps. Here is how you do that.
The ingredients needed to make Moist chocolate cake:
- Provide 2 of eggs.
- Get 150 grams of brown packed sugar.
- Take 16 grams of vanilla sugar.
- Use 1 pinch of salt.
- You need 150 ml of water.
- Provide 250 ml of milk.
- Provide 115 ml of sunflower oil.
- You need 60 grams of cocoa powder.
- Take 175 grams of flour.
- Get 10 grams of baking powder.
- Provide of Syrup.
- Provide 300 ml of water.
- Provide 200 grams of packed brown sugar.
- Get 15 grams of cocoa powder.
- Take of Garnish.
- Use 100 grams of whipped cream.
- Get 150 grams of dark chocolate.
- Take of Chopped hazelnuts.
- Get of Raspberries (optional).
Instructions to make Moist chocolate cake:
- 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..
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