The Easiest and Most Delicious Chocolate Cake: All You Need Is a Cup
Ever wondered what went wrong with your cake? I am sure this happened to you more than you wished for. Well, here I present a simple chocolate cake recipe that you do not need to bother with weighing or with strange mass units that you looked on some old recipes book that you mother so preciously kept. All you need is a cup. That is right a normal 200 ml coffee or milk cup; a bit over that does not hurt. In the end you will have more to enjoy. You see, basically, with baking as with cooking it all comes down to a question of proportions. And the most common way of having that in the right way is by measuring the right amount whether by mass or by volume. That is why, back in my old university days, we used to nickname Chemistry students as the “Chefs”. Doing Chemistry is basically following recipes…in that case boring recipes. So, enough of boring chemistry. The ingredients are as follow:
baking powder (optional)
Very important always use the same cup, or similar cups, as to measure the right amounts. Some of you may find it strange, but here is how you should do: start by mixing the 3 eggs with 1 cup of sugar until you get a uniform yellow sweet paste then add 1 cup of flour. In order to have it creamy and well mixed in the end, make sure to add small amounts of flour while you keep mixing it with the eggs and sugar. Having that done, measure 1 cup of chocolate powder and add it to mixture the same way you did with the flour. At this point you will probably find it is hard to mix so pour some hot water in order to make it more fluid an easier to mix. Usually I use hot water or warm water and half a cup is normally enough. Finally, when having a complete yummy and sweet chocolate paste, add a cup of cooking oil or if you prefer olive oil. The main purpose of adding oil is to make sure that the cake will be moist and that will not dry with time as it happens with most cakes. Last but least, add 10 to 20 g of baking powder, or a teaspoon should do it, if you want a fluffy cake in the end. Having everything ready just pour it in a cake pan (I myself prefer a spring form pan) and then put it in the oven for 30 to 45 min at 150 to 200 ºC. That should do it!
So give a rest to your most valuable kitchen balance and give it a try.
Enjoy and bon appétit!
Why not try these out:
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- Make sure to fill the cup every time you measure sugar, flour and chocolate so to have the right proportions for the right tasty and yummy combination.
- You may use cocoa powder instead. Here, where I live we distinguish chocolate powder from cocoa powder which is more bitter and has less sugar added in it. Thus, it is more similar to raw taste of chocolate. If so, be careful with the sugar you add. Sometimes the bitter taste of cocoa is hard to mask and some of you may not like it. From my own experience, I use the double amount of sugar for one amount of cocoa powder.
- If you prefer you may also use dark chocolate bar, normally used for cooking. In that case, and from my own experience, a 200 g bar is usually enough. Just melt the chocolate in bain-marie and add to the mixture afterwards.
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