Decadent Chocolate Cake (Print Version)
Super moist chocolate cake topped with shiny glaze. Whips up quickly with what’s in your pantry and works for any celebration.
# Ingredients:
→ Cake
01 -
240 ml warm water
02 -
1 teaspoon white vinegar or apple cider vinegar
03 -
1 teaspoon vanilla extract
04 -
120 ml vegetable oil
05 -
0.5 teaspoon salt
06 -
1 teaspoon baking soda
07 -
30 g unsweetened cocoa powder
08 -
200 g granulated sugar
09 -
125 g all-purpose flour
→ Chocolate Glaze
10 -
1 tablespoon unsalted butter
11 -
90 g semi-sweet chocolate chips
12 -
120 ml heavy cream
# Steps:
01 -
Spoon that chocolate glaze all over your cooled cake. Spread it everywhere and give it about 10 to 15 minutes to set up before you cut in and serve.
02 -
Warm up the heavy cream in a small pan on medium. Once it just starts simmering, turn off the heat. Toss in the chocolate chips and butter. Stir until it turns silky and all melted together.
03 -
Pour all that batter into your lined pan and smooth the top. Bake for around 30 to 35 minutes. When a toothpick poked in the center comes out clean, it's ready. Let it cool in the pan about 10 minutes, then move it to a rack so it can cool down all the way.
04 -
Dump the oil, vanilla, vinegar, and warm water right into the middle. Whisk it up until you see a mostly lump-free batter.
05 -
Mix up the flour, sugar, cocoa, baking soda, and salt in your large bowl until everything’s blended evenly.
06 -
Get your oven cranking at 175°C. Lay some parchment in a 20×20 cm pan and give it a good greasing.
# Notes:
01 -
Want more chocolate kick? Sprinkle on shavings, a shower of cocoa, or even toss on some colorful sprinkles.
02 -
You can swap the glaze for a dollop of whipped cream or just scoop on some ice cream instead if you like it simple.
03 -
Keep it fresh in any airtight box—good for three days on the counter or up to five in the fridge.