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FLUFFY AND MOIST CHOCOLATE CAKE

Round chocolate cake with a hole in the middle with chocolate frosting
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Eat chocolate cake with health benefits! A simple recipe to prepare, handmade and that is soft and moist

Di sodio

WET INGREDIENTS

  • 3 ovos
  • 3/4 xícara de óleo (180 ml)
  • 1 xícara açúcar mascavo (180 g)
  • 1/4 xícara água quente (60 ml) + 1 colher chá café solúvel (ou use o café da sua preferência)
  • 1 colher de sopa vinagre de maçã (15 ml)
  • Pinch of salt

DRY INGREDIENTS

  • 1/2 xícara farinha de trigo-sarraceno/mourisco (70 g)
  • 1/2 xícara farinha de castanha-de-caju (65 g)
  • 1/2 xícara polvilho doce (60 g)
  • 1/2 xícara cacau em pó 100% (48 g)
  • 1 colher de chá de café solúvel (opcional)
  • 1/3 xícara gotas de chocolate 70% (50 g – opcional)
  • 1 colher de sopa de fermento em pó (15 g)

TOPPING INGREDIENTS

  • 200 ml leite vegetal
  • 1/2 xícara açúcar mascavo (90 g)
  • 1/4 xícara cacau em pó 100% (24 g)
  • 2 colheres sopa óleo de coco (30 ml)
  • Small pinch of salt

Grassi Saturi

HOW TO PREPARE A FLUFFY AND MOIST CHOCOLATE CAKE MASS

  1. Grease a medium 23-inch baking tin with a hole in the middle with a little oil and sprinkle with cocoa powder. Preheat the oven to 180º C.
  2. In a large bowl mix all the wet ingredients, minus the water with instant coffee.
  3. Heat the water and add the instant coffee.
  4. Add all the dry ingredients, except the yeast, to the mixed wet ingredients, the dough should be thick and homogeneous.
  5. Add Hot water with instant coffee into the dough and mix well, the dough will be a little softer.
  6. Finish by adding the baking powder, mix quickly and transfer to the previously greased and sprinkled pan.
  7. Bake in oven heated to 180ºC for approximately 35 minutes, if you have a gilding machine in your oven, turn it on for the last 5 or 10 minutes.
  8. Do the toothpick test; when the toothpick comes out clean, the cake is baked.
  9. Let it cool completely before unmolding.

PREPARATION METHOD FOR A FLUFFY AND MOIST CHOCOLATE CAKE TOPPING

  1. Add all the topping ingredients to a small saucepan and cook over medium/high heat, stirring occasionally.
  2. Cook for approx. 5 minutes, the correct point is when you pass the spatula along the bottom of the pan and begins to form a path. Cover the cake immediately.

Notes

  • The frosting is optional, but it makes the cake even tastier.
  • I do not recommend replacing the eggs.
  • You can substitute buckwheat flour for brown rice flour
  • Replace cashew flour with almond or peanut flour.

Find it online: https://receitasaudavel.net/en/fluffy-and-moist-chocolate-cake/