Moist Chocolate Cake by @millsandbuns

43 min

8 servings

🥛

120 ml

Milk

🥚

50 g

Egg

🧈

45 g

Butter

🥣

5 g

Yogurt

🍦

5 ml

Vanilla extract

🌾

100 g

Flour

🍫

35 g

Cocoa powder

🍬

180 g

Caster sugar

🫙

3 g

Baking powder

🫙

3.5 g

Baking soda

🧂

0.4 g

Salt

💧

120 ml

Water

  1. Preheat

    Preheat the oven to 180°C (350°F). Grease and line one 7-inch round cake pan.

  2. Add
    • milk
    • egg
    • melted butter

    Add 1/2 cup milk, 1 egg, 45 g melted butter, 1 teaspoon yogurt, and 1 teaspoon vanilla extract to a mixing bowl. Whisk until smooth.

  3. Add
    • all-purpose flour
    • cocoa powder
    • caster sugar

    Add 100 g all-purpose flour, 35 g cocoa powder, 175 g caster sugar, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, and a pinch of salt to the bowl. Whisk until no dry streaks remain.

  4. Whisk
    • water

    Gradually whisk in 1/2 cup water. Stop mixing when the batter is smooth and pourable.

  5. Pour

    Pour the batter into the prepared 7-inch round cake pan. Smooth the surface with a rubber spatula.

  6. Bake

    Bake the cake at 180°C (350°F) for 25 to 30 minutes. Test the center with a skewer and remove the cake when the skewer comes out clean.

  7. Cool

    Cool the cake in the pan for 10 minutes. Transfer it to a wire rack and cool until warm or fully cooled.

  8. Warm
    • hot fudge sauce

    Warm 2 tablespoons hot fudge sauce until pourable. Slice the cake and drizzle the warm sauce over each serving.

  9. Scoop
    • vanilla ice cream

    Scoop 1/2 cup vanilla ice cream over each cake serving. Serve immediately while the fudge sauce is hot.

Moist Chocolate Cake by @millsandbuns

43 min

8 servings

🥛

120 ml

Milk

🥚

50 g

Egg

🧈

45 g

Butter

🥣

5 g

Yogurt

🍦

5 ml

Vanilla extract

🌾

100 g

Flour

🍫

35 g

Cocoa powder

🍬

180 g

Caster sugar

🫙

3 g

Baking powder

🫙

3.5 g

Baking soda

🧂

0.4 g

Salt

💧

120 ml

Water

Preparation Steps

  1. Step 1/9

    Preheat the oven to 180°C (350°F). Grease and line one 7-inch round cake pan.

    🍰7-inch round cake pan

  2. Step 2/9

    Add 1/2 cup milk, 1 egg, 45 g melted butter, 1 teaspoon yogurt, and 1 teaspoon vanilla extract to a mixing bowl. Whisk until smooth.

    🥛milk
    🥚egg
    🧈melted butter
    🥣yogurt
    🍦vanilla extract
    🥣mixing bowl
    🥄whisk
    🥄measuring cups
    🥄measuring spoons

  3. Step 3/9

    Add 100 g all-purpose flour, 35 g cocoa powder, 175 g caster sugar, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, and a pinch of salt to the bowl. Whisk until no dry streaks remain.

    🌾all-purpose flour
    🍫cocoa powder
    🍬caster sugar
    🫙baking powder
    🫙baking soda
    🧂salt
    🥣mixing bowl
    🥄whisk
    🥄measuring cups
    🥄measuring spoons

  4. Step 4/9

    Gradually whisk in 1/2 cup water. Stop mixing when the batter is smooth and pourable.

    💧water
    🥣mixing bowl
    🥄whisk
    🥄measuring cups

  5. Step 5/9

    Pour the batter into the prepared 7-inch round cake pan. Smooth the surface with a rubber spatula.

    🍰7-inch round cake pan
    🥄rubber spatula
    🥣mixing bowl

  6. Step 6/9

    Bake the cake at 180°C (350°F) for 25 to 30 minutes. Test the center with a skewer and remove the cake when the skewer comes out clean.

    🍰7-inch round cake pan
    🍢skewer

  7. Step 7/9

    Cool the cake in the pan for 10 minutes. Transfer it to a wire rack and cool until warm or fully cooled.

    🍰7-inch round cake pan
    ✨wire rack

  8. Step 8/9

    Warm 2 tablespoons hot fudge sauce until pourable. Slice the cake and drizzle the warm sauce over each serving.

    🥫hot fudge sauce
    🥄measuring spoons
    🥄rubber spatula

  9. Step 9/9

    Scoop 1/2 cup vanilla ice cream over each cake serving. Serve immediately while the fudge sauce is hot.

    🍨vanilla ice cream
    🥛ice cream scoop
    🥄measuring cups

Composition

Ingredients

Types

Dairy, Egg, Flavoring, Baking, Sweeteners, Seasoning, Beverages

Ingredients

Milk, Egg, Butter, Yogurt, Vanilla extract, Flour, Cocoa powder, Caster sugar, Baking powder, Baking soda, Salt, Water

Notes

Egg (or 45g yogurt), Butter (melted), Water (to adjust batter consistency)

Allergens

Milk, Egg

Dietetics

Dietary regimen

Vegetarian

Calories

420 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 64g, Total fat: 16g, Saturated fat: 9g, Fiber: 3g, Sugars: 48g

Nutritional Information

Minerals

Calcium: 105mg, Iron: 2.5mg, Potassium: 210mg, Sodium: 260mg

Vitamins

Vitamin A: 180µg, Vitamin B12: 0.5µg, Vitamin D: 0.5µg

Preparation

Time Information

Preparation

15 minutes

Cooking

28 minutes

Overall

43 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

mixing bowl, whisk, measuring cups, measuring spoons, 7-inch round cake pan, rubber spatula, skewer, wire rack, ice cream scoop

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Christmas, Holiday baking, Birthday, Celebration, Dinner party

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Moist, Tender, Soft, Creamy, Velvety

Flavors

Chocolatey, Sweet, Rich, Buttery, Vanilla

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store the undecorated cake in an airtight container,Keep away from direct heat and sunlight,Do not leave cake topped with ice cream at room temperature), fridge : 5 days (Store the undecorated cake in an airtight container,Keep hot fudge sauce and vanilla ice cream separately,Bring cake to room temperature or warm briefly before serving), freezer : 3 months (Freeze undecorated cake slices or layers,Wrap tightly in plastic wrap and place in a freezer-safe container,Thaw overnight in the refrigerator before serving)