- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 1000 kcal
Quick summary
“This chocolate cake combines four eggs, melted butter, and cocoa powder interspersed with milk in the flour. The result brings a dense, moist, and creamy dough with an accentuated flavor of pure cocoa.”
What you need to know
- Alternating dry and cold milk preserves the liquid emulsion and prevents the batter from losing the air obtained at the beginning.
- The pinch of salt accentuates the aromatic notes of the cocoa powder and breaks the excessive sweetness of the two cups of sugar.
- The oven time of 35 to 40 minutes should keep the center moist without drying out the sides.
Ingredients
Main
- 2 cups of sugar
- 1 cup of cocoa powder
- 1/2 cup of melted butter
- 4 eggs
- 1 1/2 cups milk
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 pinch of salt
Instructions
Principal
- Grease the pan with butter and sprinkle with flour.
- In a large bowl, beat the eggs with the sugar until light and fluffy.
- Add the melted butter and mix well.
- Add the cocoa powder and stir until homogeneous.
- In another bowl, mix the flour, baking powder, and salt.
- Alternate the addition of the dry mixture and the milk into the dough, starting and ending with the flour.
- Pour the dough into the pan and bake for 35-40 minutes, or until a toothpick comes out clean.
- Let cool for 10 minutes before unmolding.
- Serve warm or cold, with toppings to taste.
Chef's tips
- Use 50% cocoa chocolate powder instead of common chocolate drink mix to achieve an intense dark color and balanced flavor.
- Sprinkle the mold with cocoa powder mixed with flour so that the unmolded edges are dark and clean.
- Let cool for 10 minutes before unmolding so as not to break the moist structure of the warm cake.
Variations
- Cake with drops: add a cup of semi-sweet chocolate chips tossed in flour before pouring into the pan.
- With brigadeiro syrup: cover the still-warm cake with a fluid, shiny brigadeiro sauce.
- Aromatic touch of cinnamon: add half a teaspoon of cinnamon powder along with the wheat flour.
Substitutions
- Cocoa powder can be replaced by 100% cocoa powder, reducing the measurement to three-quarters of a cup.
- Melted butter can be replaced with corn or sunflower vegetable oil in the same proportion of half a cup.
- The whole cow's milk can be replaced by lactose-free milk or plant-based nut milk.
How to store
Store the chocolate cake in a closed cake stand or airtight container at room temperature for up to 4 days. On very hot days, keep in the refrigerator and heat slices in the microwave for 15 seconds before eating.
Can it be frozen?
You can freeze slices wrapped individually in plastic wrap and aluminum foil for up to 3 months in the freezer. Thaw at room temperature for about 40 minutes or heat directly in a gentle electric oven.
What to serve with
Serve with full-bodied espresso without sugar, hot red fruit syrup, or a scoop of vanilla ice cream. A glass of cold whole milk is also a traditional combination for afternoon snacks.
Frequently asked questions
Why did the chocolate cake take so long to bake in the center?
Chocolate doughs with high moisture and fat bake more slowly; maintain the temperature at 180°C without opening the oven door.
Can I replace chocolate powder with chocolate drink mix?
You can, but reduce half a cup of the sugar in the recipe, as chocolate drink mix contains a high rate of sugar and fewer cocoa solids.
How to ensure the cake has a creamy texture?
Remove from the oven as soon as the toothpick comes out without liquid raw batter, but with slight moisture attached, without overbaking.
What is the best pan for baking this cake?
Round pans with a central hole of 24 cm or medium rectangular baking sheets ensure adequate thermal distribution in the dough.
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