I’ve been searching for the perfect chocolate cake recipe for a long time. Everything I tried was either too dry or did not have much flavor. This is one of the two recipes that I like. The cake is light and not too sweet. I chose to bake it as mini cakes to retain the moisture.
Ingredients
- Eggs 2
- Brown sugar 150g
- Butter 100g (melted)
- Vegetable oil 40g
- All-purpose flour 150g
- Cocoa powder 50g
- Almond flour 60g
- Sour cream 200g
- Vanilla extract 2.5g (1 teaspoon)
- Espresso powder (optional) 1.5g (1 teaspoon)
- Baking soda 1.8g (¼ teaspoon)
- Baking powder 3g (½ teaspoon)
Procedure
- Preheat the oven to 160°C (320°F).
- Make sure all the ingredients are at room temperature.
- Beat together at high speed the eggs and sugar until very light and fluffy. Reduce the speed and add the melted butter, vegetable oil and vanilla extract and mix until incorporated.
- In a separate bowl sift the flours, cocoa powder, salt, baking powder, baking soda and espresso powder.
- At low speed, add the dry ingredients to the egg mixture, alternating with the sour cream. Mix just until incorporated.
- Pour the batter into a greased 6-cavity mini fluted tube baking pan.
- Bake the mini cakes for 18 to 20 minutes, until a tester inserted in the center comes out clean.
- Remove from the oven and let cool for about 10 min, then turn the cakes out of the pan onto a rack to cool completely.
- This cake is best if consumed within a day or two after baking.
GoldenDelights 