World’s Moistest Cake

Name: World’s Moistest Cake
Total time: 3600 s
Yield: 4 servings
Ingredients: 1 1/4 cups sugar; 2 cups flour; 3 eggs; 3/5 cup vegetable oil; 7 1/4 tablespoons water; 2 teaspoons baking powder; 2 tablespoons cocoa bittersweet, powdered; raisins; flour; 1 tablespoon rum

L'Antro dell'Alchimista

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10Ingredients

880Calories

60Minutes

Description

Rum and raisins are secret weapons in this self-proclaimed world's moistest cake. Its marbled batter is divided in two, with one portion left plain and the other made chocolatey with the addition of cocoa. Baked in a tube pan (also called an angel food cake pan), it can be customized to your taste so consider adding grated lemon zest or chocolate chips. Additionally, milk can be used in place of water for more decadent results.

Ingredients

servings:

250 grams sugar
250 grams flour
3 eggs
130 grams vegetable oil
130 grams water
2 teaspoons baking powder
2 tablespoons cocoa (bittersweet, powdered)
raisins
flour
1 tablespoon rum

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Directions

Place the eggs in the mixer bowl and beat them with the sugar until foamy.
Add the oil, the water, the rum, the flour, the baking powder, and a handful of floured raisins, if you wish. The batter will be rather liquid.
Butter a tube pan, pour 3/4 of the batter into the pan.
Add a tablespoon of cocoa to the remaining batter and combine well, then, add it to the plain batter in the tube pan, make circles in the batter with a knife to create the marble effect.
Bake the cake in a preheated oven at 180 degrees Celsius for approximately 40 minutes or until a toothpick inserted in the center comes out clean.
You may add grated lemon peel, chocolate chips, or milk instead of water.

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