Receita Solta

Chocolate Noir Supremo: The Moist Cake that Melts in the Mouth

An intensely moist and tasty chocolate cake, with perfect unmolding techniques and without breaking.

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Equipe Receita Solta

Chocolate Noir Supremo: The Moist Cake that Melts in the Mouth
Prep Time25 min
Cook Time45 min
Servings12 porções
DifficultyMedium
Calories310 kcal

Resumo para quem tem pressa

"This intense chocolate cake delivers an incredibly moist and velvety texture, achieved by the addition of hot brewed coffee that dissolves 100% pure cocoa. The balanced emulsion with neutral vegetable oil and milk ensures a fluffy and dark crumb that melts smoothly on the palate."

Discover the secret to a moist chocolate cake that never sticks to the pan again. Learn greasing and unmolding techniques for professional and perfect results, always.

O Que Você Precisa Saber

- Hot brewed coffee added to the fluid dough activates the solids of 100% cocoa powder, accentuating the bitter notes and deep color. - Using vegetable oil instead of butter ensures moisture retention even when the cake is completely cool. - The combined action of baking soda with baking powder ensures stable aeration in a liquid and dense batter.

Ingredients

Ingredients

  • 2 cups (240g) All-purpose flour
  • 2 cups (400g) Refined sugar
  • 3/4 xícara (75g) 100% cocoa powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 2 Large eggs
  • 1 xícara (240ml) Whole milk
  • 1/2 cup (120ml) Neutral vegetable oil
  • 1 teaspoon Vanilla extract
  • 1 xícara (240ml) Hot drip coffee (or hot water)
  • 2 tablespoons Unsalted butter (for greasing)
  • 1 tablespoon Cocoa powder (for dusting)

Instructions

Instructions

1

Preheat the oven to 180°C (medium temperature). Grease a 24-26cm diameter round pan with a center hole (or two 20cm diameter pans) with butter and sprinkle generously with 100% cocoa powder, discarding the excess. The professional technique is to line the bottom with parchment paper cut to the right size to prevent sticking.

2

Em uma tigela grande, peneire a farinha de trigo, o açúcar, o cacau em pó, o bicarbonato de sódio, o fermento em pó e o sal. Misture bem com um fouet para combinar todos os ingredientes secos. Garantir que estejam bem aerados é crucial para a textura final do bolo, evitando grumos indesejados e um bolo pesado.

3

Em outra tigela, bata levemente os ovos. Adicione o leite, o óleo vegetal neutro e o extrato de baunilha, misturando até incorporar. Esta mistura líquida será a base da umidade do seu bolo, contribuindo para sua textura macia e irresistível. O segredo desta receita é a proporção equilibrada dos líquidos para a massa.

4

Add the liquid ingredients to the dry ingredients, mixing with a spatula or whisk at low speed just until the flour disappears. Do not overbeat, as excessive mixing can develop gluten, resulting in a denser and drier cake. The short answer is: mix the minimum necessary to incorporate.

5

Com a massa já homogênea, adicione o café coado quente (ou água quente) gradualmente, misturando até a massa ficar líquida e bem fluida. Esta etapa é crucial para a umidade extrema do bolo e para ativar o bicarbonato de sódio. A dica mais importante é não pular o café quente, ele realça o sabor do chocolate.

6

Pour the batter into the greased and floured pan. Bake in a preheated oven for 35-45 minutes, or until a toothpick inserted in the center comes out clean. The cooking time may vary according to the oven, so pay attention to the signs that the cake is ready, such as the edges pulling away slightly from the mold.

7

Retire o bolo do forno e deixe-o esfriar na forma por APENAS 10-15 minutos sobre uma grade. Este é o tempo exato de desenformar. O erro mais comum é tentar desenformar o bolo quente demais (pode quebrar) ou frio demais (pode grudar). A técnica profissional é umedecer um pano de prato limpo com água quente, torcer bem e envolver as laterais da forma por alguns minutos antes de virar. Isso cria vapor e solta o bolo com facilidade.

8

After the cooling time and, if necessary, the hot towel trick, place a cooling rack over the pan and turn the cake carefully. Remove the pan and parchment paper from the bottom, if you used it. Let the cake cool completely on the rack before slicing or covering, to ensure its perfect structure and moisture.

Equipe sua Cozinha

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Chef Tips

- Don't be alarmed by the thinness of the batter when adding the hot coffee; this thin texture is what ensures the moist crumb after baking. - Sprinkle the pan with cocoa powder after greasing with butter instead of flour to avoid whitish edges on the dark cake. - Wait for the cake to cool in the pan for 20 minutes before unmolding, as the hot structure is delicate and may crack.

Variations

- Add a teaspoon of cayenne pepper powder and cinnamon to the flour to give an aromatic touch of Mexican chocolate. - Spread drops of semi-sweet chocolate on the dough already in the pan; some will sink creating creamy truffled spots in the crumb. - Cover the unmolded cake with shiny ganache made of equal parts bittersweet chocolate and heated fresh heavy cream.

Substitutions

- Hot drip coffee can be replaced by plain boiling water if you prefer to omit any trace of coffee. - 100% alkalized cocoa powder can be substituted with natural cocoa powder or 70% cocoa chocolate powder (reduce 30g of sugar). - Whole milk can be replaced by almond or oat plant-based milk without changing the result of the cake.

How to Store

Store in a covered cake dome at room temperature for up to 5 days. The cake preserves its soft texture without the need for a refrigerator.

Can You Freeze It?

Freeze slices wrapped individually in plastic wrap for up to 3 months. Thaw at room temperature for 1 hour before serving.

What to Serve With

Serve with rustic acidic red fruit syrup, whipped cream flavored with vanilla bean, or a cup of pure brewed coffee.

Frequently Asked Questions

Does the cake have a noticeable coffee taste in the final flavor?

No; the coffee acts chemically as a cocoa enhancer, highlighting the depth of the chocolate without overpowering the palate.

Por que a receita leva bicarbonato de sódio além do fermento em pó?

O bicarbonato reage com a acidez natural do cacau em pó, liberando gás e conferindo uma coloração marrom-escura avermelhada à massa.

Can I bake this recipe in a common rectangular homemade cake pan?

Yes, use a rectangular pan of about 20x30 cm lined with parchment paper, baking for about 35 to 40 minutes at 180°C.

How to know if the cake is baked without drying out the crumb?

Insert a toothpick in the center: it should come out clean or with a few moist crumbs attached, never with wet raw batter.

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