The Super Delicious Chocolate Cake!

The super delicious chocolate cake!

Warning: this cake goes fast! It's a simple cake to make, inspired by a pound cake but very chocolatey! Since the cocoa is dry, the batter is moistened with milk to obtain a soft and supple cake, and we use milk chocolate instead of dark chocolate to balance the bitterness.

Preparation: 15 minutes

Cooking time: one hour

Ingredients for a 12-15 slice cake:

40g / 1.5 oz chopped milk chocolate (1/4 cup)

250g / 9 oz salted butter (1 cup + ¼ cup)

85ml milk (1/3 cup)

5 eggs

200g /7 oz sugar (1 cup)

60g /2 oz brown sugar (¼ cup)

120g / 4 oz white flour (1 cup)

60g / 2 oz cocoa (¾ cups)

One tablespoon of vanilla extract 

Preheat oven to 350F/180C and line a 10 x 20 cm (approximately 4 x 8 inch) rectangular cake tin .

Melt the chocolate and butter together in the microwave in a large bowl, stirring for 30 seconds after each use.

Heat the milk in the microwave, then stir it into the chocolate and butter.

Add the eggs one by one, then the two sugars, and mix well.

Add the flour then the cocoa and incorporate, beating well, then finally add the vanilla.

Pour the mixture into the pan and bake for about an hour, until the top is slightly cracked and a knife inserted comes out clean. The cake can be stored at room temperature, in an airtight container for a few days, or in the refrigerator for a week.

The Super Delicious Chocolate Cake!
Warning: This cake disappears quickly! It's an easy-to-make recipe inspired by a pound cake, but much more chocolatey!
Since cocoa is dry, we moisten the batter with milk to achieve a moist and tender cake, and instead of dark chocolate, we use milk chocolate to balance the bitterness.

Preparation Time: 15 minutes
Cooking time: 1 hour

Ingredients for a 12-15 serving cake:

• 40g / 1.5 oz milk chocolate, chopped (¼ cup)
• 250g / 9 oz salted butter (1 cup + ¼ cup)
• 85ml / ⅓ cup milk
• 5 eggs
• 200g / 7 oz sugar (1 cup)
• 60g / 2 oz brown sugar (¼ cup)
• 120g / 4 oz white flour (1 cup)
• 60g / 2 oz cocoa powder (¾ cup)
• 1 tablespoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (180°C) and line a rectangular 10x20 cm (approximately 4x8 inches) cake pan with parchment paper.
2. In a large bowl, melt the chocolate and butter together in the microwave, using 30-second intervals and stirring between each.
3. Warm the milk in the microwave, then mix it into the chocolate and butter mixture.
4. Add the eggs one at a time, followed by both sugars, and mix well to combine.
5. Gradually add the flour and cocoa powder, mixing thoroughly. Finally, incorporate the vanilla extract.
6. Pour the batter into the prepared pan and bake for about 1 hour, until the top is slightly cracked and a knife inserted in the center comes out clean.

Storage:
The cake can be kept at room temperature in an airtight container for a few days or in the refrigerator for up to a week. Enjoy!