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How to Make Perfect Creamy Chocolate Cake

Name: How to Make Perfect Creamy Chocolate Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 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

Por

Master Receita Solta

How to Make Perfect Creamy Chocolate Cake

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories1000 kcal

Resumo para quem tem pressa

"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."

How to Make Perfect Creamy Chocolate Cake

O Que Você Precisa Saber

- 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 Course

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

Main Course

Preheat the oven to 180°C (350°F).

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.

Equipe sua Cozinha

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Chef Tips

- Utilize chocolate em pó 50% cacau em vez de achocolatado comum para atingir cor escura intensa e sabor balanceado. - Polvilhe a forma com chocolate em pó misturado com farinha para que as bordas desenformadas fiquem escuras e limpas. - Deixe esfriar por 10 minutos antes de desenformar para não quebrar a estrutura úmida do bolo morno.

Variations

- Bolo com gotas: adicione uma xícara de gotas de chocolate meio amargo passadas em farinha antes de verter na forma. - Com calda de brigadeiro: cubra o bolo ainda morno com calda fluida de brigadeiro de colher brilhante. - Toque aromático de canela: acrescente meia colher de chá de canela em pó junto à farinha de trigo.

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 You Freeze It?

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.