Chocolate Moist Cake

Serves 1
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Directions

  1. 1Crack 2 large eggs into a bowl.
  2. 2Crack 2 large eggs into a bowl.
  3. 3Crack 2 large eggs into a bowl.
  4. 4Add 1 tsp vanilla to the eggs.
  5. 5Add 1 tsp vanilla to the eggs.
  6. 6Add 1 tsp vanilla to the eggs.
  7. 7Add 1 tbsp vinegar to the mixture.
  8. 8Add 1 tbsp vinegar to the mixture.
  9. 9Add 1 tbsp vinegar to the mixture.
  10. 10Pour 1/4 cup oil into the bowl.
  11. 11Pour 1/4 cup oil into the bowl.
  12. 12Pour 1/4 cup oil into the bowl.
  13. 13Add 1/2 cup fresh milk to the mixture.
  14. 14Add 1/2 cup fresh milk to the mixture.
  15. 15Add 1/2 cup fresh milk to the mixture.
  16. 16Add 1 cup sugar to the wet ingredients.
  17. 17Add 1 cup sugar to the wet ingredients.
  18. 18Add 1 cup sugar to the wet ingredients.
  19. 19Whisk until all wet ingredients are well combined and smooth.
  20. 20Whisk until all wet ingredients are well combined and smooth.
  21. 21Whisk until all wet ingredients are well combined and smooth.
  22. 22Sift 1 cup all-purpose flour over the wet ingredients.
  23. 23Sift 1 cup all-purpose flour over the wet ingredients.
  24. 24Sift 1 cup all-purpose flour over the wet ingredients.
  25. 25Sift 1/3 cup cocoa powder into the bowl.
  26. 26Sift 1/3 cup cocoa powder into the bowl.
  27. 27Sift 1/3 cup cocoa powder into the bowl.
  28. 28Sift 1/2 tsp salt into the mixture.
  29. 29Sift 1/2 tsp salt into the mixture.
  30. 30Sift 1/2 tsp salt into the mixture.
  31. 31Sift 1 tsp baking soda into the mixture.
  32. 32Sift 1 tsp baking soda into the mixture.
  33. 33Sift 1 tsp baking soda into the mixture.
  34. 34Sift 1 tsp baking powder into the bowl.
  35. 35Sift 1 tsp baking powder into the bowl.
  36. 36Sift 1 tsp baking powder into the bowl.
  37. 37Mix the dry and wet ingredients until smooth to form the cake batter.
  38. 38Mix the dry and wet ingredients until smooth to form the cake batter.
  39. 39Mix the dry and wet ingredients until smooth to form the cake batter.
  40. 40Pour the cake batter into an 8-inch round pan lined with parchment paper.
  41. 41Pour the cake batter into an 8-inch round pan lined with parchment paper.
  42. 42Pour the cake batter into an 8-inch round pan lined with parchment paper.
  43. 43Bake in a preheated oven at 180°C for 25 to 30 minutes. If no oven, steam for 45-50 minutes over medium heat, covering the pan with foil.
  44. 44Bake in a preheated oven at 180°C for 25 to 30 minutes. If no oven, steam for 45-50 minutes over medium heat, covering the pan with foil.
  45. 45Bake in a preheated oven at 180°C for 25 to 30 minutes. If no oven, steam for 45-50 minutes over medium heat, covering the pan with foil.
  46. 46Let the cake cool down to room temperature after baking.
  47. 47Let the cake cool down to room temperature after baking.
  48. 48Let the cake cool down to room temperature after baking.
  49. 49For the chocolate ganache, add 1/2 cup sugar, 1/2 cup cocoa powder, 1/4 tsp salt, and 2 tbsp cornstarch to a saucepan.
  50. 50For the chocolate ganache, add 1/2 cup sugar, 1/2 cup cocoa powder, 1/4 tsp salt, and 2 tbsp cornstarch to a saucepan.
  51. 51For the chocolate ganache, add 1/2 cup sugar, 1/2 cup cocoa powder, 1/4 tsp salt, and 2 tbsp cornstarch to a saucepan.
  52. 52Add 1 cup fresh milk to the saucepan.
  53. 53Add 1 cup fresh milk to the saucepan.
  54. 54Add 1 cup fresh milk to the saucepan.
  55. 55Add 1/2 tsp vanilla to the mixture in the saucepan.
  56. 56Add 1/2 tsp vanilla to the mixture in the saucepan.
  57. 57Add 1/2 tsp vanilla to the mixture in the saucepan.
  58. 58Whisk all the ganache ingredients until smooth.
  59. 59Whisk all the ganache ingredients until smooth.
  60. 60Whisk all the ganache ingredients until smooth.
  61. 61Cook the ganache over low heat, stirring constantly until smooth and thick.
  62. 62Cook the ganache over low heat, stirring constantly until smooth and thick.
  63. 63Cook the ganache over low heat, stirring constantly until smooth and thick.
  64. 64Turn off the heat and add 1 tbsp butter (optional, for glossy effect) to the ganache, stirring until melted and combined.
  65. 65Turn off the heat and add 1 tbsp butter (optional, for glossy effect) to the ganache, stirring until melted and combined.
  66. 66Turn off the heat and add 1 tbsp butter (optional, for glossy effect) to the ganache, stirring until melted and combined.
  67. 67Remove the cake from the pan and peel off the parchment paper.
  68. 68Remove the cake from the pan and peel off the parchment paper.
  69. 69Remove the cake from the pan and peel off the parchment paper.
  70. 70Cut the cooled cake in half horizontally.
  71. 71Cut the cooled cake in half horizontally.
  72. 72Cut the cooled cake in half horizontally.
  73. 73Spread a layer of chocolate ganache on one half of the cake.
  74. 74Spread a layer of chocolate ganache on one half of the cake.
  75. 75Spread a layer of chocolate ganache on one half of the cake.
  76. 76Place the other half of the cake on top of the ganache layer.
  77. 77Place the other half of the cake on top of the ganache layer.
  78. 78Place the other half of the cake on top of the ganache layer.
  79. 79Cover the entire cake with the remaining chocolate ganache, spreading it evenly.
  80. 80Cover the entire cake with the remaining chocolate ganache, spreading it evenly.
  81. 81Cover the entire cake with the remaining chocolate ganache, spreading it evenly.
  82. 82Cut and serve slices of the chocolate moist cake.
  83. 83Cut and serve slices of the chocolate moist cake.
  84. 84Cut and serve slices of the chocolate moist cake.

Ingredients

  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tbsp vinegar
  • 1 tbsp vinegar
  • 1 tbsp vinegar
  • 0.25 cup oil (any cooking oil)
  • 0.25 cup oil (any cooking oil)
  • 0.25 cup oil (any cooking oil)
  • 0.5 cup fresh milk
  • 0.5 cup fresh milk
  • 0.5 cup fresh milk
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup all purpose flour
  • 1 cup all purpose flour
  • 1 cup all purpose flour
  • 0.33 cup cocoa powder
  • 0.33 cup cocoa powder
  • 0.33 cup cocoa powder
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 0.5 cup cocoa powder
  • 0.5 cup cocoa powder
  • 0.5 cup cocoa powder
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 2 tbsp cornstarch
  • 2 tbsp cornstarch
  • 2 tbsp cornstarch
  • 1 cup fresh milk
  • 1 cup fresh milk
  • 1 cup fresh milk
  • 0.5 tsp vanilla
  • 0.5 tsp vanilla
  • 0.5 tsp vanilla
  • 1 tbsp butter (optional, for glossy effect)
  • 1 tbsp butter (optional, for glossy effect)
  • 1 tbsp butter (optional, for glossy effect)

Equipment

bowlwhisksieve8-inch round panparchment paperovensaucepangas stovespatulacake standknifeplate

Tips

  • Baking time may depend on the type of oven.
  • If no oven, steam for 45-50 minutes over medium heat (cover the pan with foil).
  • For the chocolate ganache, add butter optionally for a glossy effect.
Chocolate Moist Cake | Clip Recipe