This simple and delicious chocolate cake offers a rich, moist base with a lusciously smooth chocolate flavor, enhanced by a creamy topping poured over the warm cake right after baking. The deep, dark chocolate is perfectly balanced with the light cream, making this cake a delightful treat for any chocolate lover.
Why You'll Love This Recipe
If you're a fan of rich, chocolaty desserts, this cake will satisfy your cravings. The process of adding warm cream after baking ensures that the cake stays incredibly moist and gains an extra layer of creamy texture. It's a straightforward recipe that yields a decadent result, making it a reliable choice for any occasion.
Perfect Occasion
This chocolate cake is ideal for celebrations, family gatherings, or as a comforting treat to enjoy on any day of the week. It's also perfect for potlucks or as a special dessert when hosting friends. The elegant simplicity of this cake makes it suitable for both casual and formal settings.
Decoration Tips
Once the cake has cooled and the cream has set, dust the top with powdered sugar for a classic look. To enhance its appearance, you can also sprinkle some grated chocolate or cocoa powder before serving. Adding fresh berries on the side or a few mint leaves can bring a pop of color and freshness to the dessert.
- Ingredients:
- 4 eggs
- 300 grams of sugar (about 1 and a half cups)
- 180 ml of canola oil (about 3/4 cup)
- 250 ml of heavy cream (for the cake mixture)
- 250 grams of dark chocolate, chopped
- 280 grams of flour (about 2 cups)
- 35 grams of cocoa powder (about 1/4 cup)
- 1 packet of baking powder
- 200 ml of cold heavy cream (for pouring over the baked cake)
- Powdered sugar for dusting
- Instructions:
- Preheat the oven to 338°F (170°C). Line a 20x30 cm baking pan with parchment paper.
- In a mixer, whip eggs and sugar for about 7 minutes until light and fluffy.
- Meanwhile, heat the 250 ml of heavy cream with the dark chocolate in the microwave in 30-second pulses until melted, stirring in between.
- Reduce mixer speed and slowly incorporate the oil and the melted chocolate mixture.
- Combine flour, cocoa powder, and baking powder, and gradually add to the mixer, mixing just until combined.
- Pour the batter into the prepared pan and bake for about 35-40 minutes, or until a cake tester comes out with moist crumbs.
- Immediately after removing from the oven, pour the 200 ml of cold heavy cream evenly over the cake.
- Let the cake cool to room temperature, then refrigerate until fully chilled.
- Dust with powdered sugar before serving.
Store the cake in an airtight container at room temperature to keep it moist and fresh.
Enjoy this simple and delectable chocolate cake that's perfect for any chocolate enthusiast looking for a rich, creamy dessert!