Sharon B.: "There are a million and one recipes on the intern…" Read More
9Ingredients
650Calories
65Minutes

Here's a simple chocolate cake that can be ready to eat in a little over an hour. The airy batter includes unsweetened cocoa powder, so be sure to use a good quality brand, and chocolate chips, which are first tossed in flour to keep them from sinking during baking--and which melt slightly in the oven, making the cake exceptionally moist. Serve the cake warm from the oven, dusted with powdered sugar--or with a scoop of vanilla ice cream.

Ingredients

  • 125 grams butter (room temperature)
  • 150 grams sugar
  • 3 eggs
  • 30 grams cocoa powder
  • 100 grams cake flour
  • 25 grams cornstarch
  • 6 grams baking powder
  • salt
  • 75 grams chocolate chips

Directions

  1. Preheat the oven to 180 degrees Celsius.
  2. Start by placing the softened butter and sugar into a bowl. Beat either by hand or with an electric mixer until a light-colored creamy mixture has formed.
  3. Add the eggs one by one without stopping the mixer.
  4. Sift together the cocoa, flour, cornstarch, baking powder, and a pinch of salt. Add little by little into the wet mixture until well incorporated.
  5. Before the dry ingredients are completely mixed in, add the chocolate chips. The flour coating the chocolate will help them to not sink to the bottom of the cake.
  6. Grease and flour an 18-centimeter cake pan.
  7. Pour the batter out into the pan, and bake for 45 minutes. Check to see if it is done by piercing the center with a toothpick. If it comes out clean, the cake is done.
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NutritionView more

650Calories
Sodium25%DV590mg
Fat55%DV36g
Protein18%DV9g
Carbs27%DV80g
Fiber16%DV4g

PER SERVING *

Calories650Calories from Fat320
% DAILY VALUE*
Total Fat36g55%
Saturated Fat21g105%
Trans Fat
Cholesterol225mg75%
Sodium590mg25%
Potassium270mg8%
Protein9g18%
Calories from Fat320
% DAILY VALUE*
Total Carbohydrate80g27%
Dietary Fiber4g16%
Sugars48g96%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Sharon B. 29 May 2015
There are a million and one recipes on the internet for moist chocolate cake. However, this is the recipe that I choose as my “go to.” I love the consistency and the deep flavors that this recipe yields. I have a couple tips for making it perfect. Don’t think that you can use regular flour, you must use cake flour. IT changes the whole consistency of the cake. Secondly, if you lower your oven to about 300 degrees and allow this to cook slower, the result is a cake that is much moister. When you cook a cake too fast, it cooks away all the moisture with it.