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Chocolate chocolate cake
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
10 servings
Cíntia Costa
@cintiacosta- Ingredients
- Recipe
- Chocolate powder, preferably the 50% or higher type (1 cup)100 g
- Flour (2 and 1/3 cups)275 g
- Sugar (2 and 3/4 cups)440 g
- Eggs2 unit(s)
- Oil, preferably canola (1/2 cup)110 g
- Whole milk (1 cup)240 ml
- brewed coffee (the one made in the sieve) at room temperature (1 cup)240 ml
- Vanilla essence1 teaspoon
- White Vinegar1 tablespoon
- Chemical Yeast1 teaspoon
- Baking soda1 teaspoon
- Salt1 teaspoon
- Preheat the oven to 180°C (medium).
- Pass a strong coffee, separate 1 cup and let it cool.
- Prepare the baking dish you are going to use. This dough is very liquid, so prefer the ones with a fixed base. You can grease it with a little oil and flour or use a mold release spray and cover the bottom with parchment paper.
- In a container, mix the vinegar with the milk and let it curdle.
- In a bowl, combine the dry ingredients (flour, cocoa powder, sugar, salt and bicarbonate, all sifted).
- In another, add the liquids (coffee, oil and chopped milk) and the eggs.
- Mix the liquids well and add the dry ones little by little, incorporating well before adding more.
- Add the yeast and mix gently until incorporated.
- Pour the dough into the pan.
- Bake in the oven for between 20 and 30 minutes (time for a 20cm diameter round shape). Do the toothpick test when the dough is risen and colored.
- This cake is great with fillings and toppings such as Argentine dulce de leche, ganache, brigadeiro and meringue. The dough is very moist and has the structure to be used in cakes decorated with fondant (it was the one I used to make at my bakery, a sales success!)
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