Chocolate Cake by @aliterdulcia

58 min
Medium

10 servings

🍚

180 g

Caster Sugar

🟤

60 g

Muscovado Sugar

🍫

40 g

Unsweetened Cocoa Powder

💧

130 ml

Water

🌻

130 ml

Sunflower Oil

🥚

3

Eggs

🌾

200 g

Wheat Flour

🥄

4 g

Baking Powder

🧂

0.3 g

Salt

🌼

5 ml

Vanilla

☕

0.3 g

Instant Coffee

Preparation Steps

  1. Step 1/9

    Preheat the oven to 175°C (350°F). Lightly oil or line a cake pan.

    sunflower oil
    🍰cake pan

  2. Step 2/9

    Combine 180 g granulated sugar, 60 g muscovado sugar, and 40 g unsweetened cocoa powder in a mixing bowl.

    granulated sugar
    muscovado sugar
    unsweetened cocoa powder
    🥣mixing bowl
    🥄whisk

  3. Step 3/9

    Add 125 ml hot water and 125 ml sunflower oil. Whisk until the mixture is shiny and free of lumps.

    hot water
    sunflower oil
    🥣mixing bowl
    🥄whisk

  4. Step 4/9

    Add the 3 large eggs one at a time. Whisk gently after each addition until incorporated.

    large egg
    🥣mixing bowl
    🥄whisk

  5. Step 5/9

    Sift 200 g wheat flour, 1 tsp baking powder, and the pinch of salt into the bowl. Add the optional vanilla extract or instant coffee.

    wheat flour
    baking powder
    salt
    vanilla extract
    instant coffee
    🥣mixing bowl
    🫗fine-mesh sieve
    🥄measuring spoons

  6. Step 6/9

    Fold the dry ingredients into the batter. Mix only until the batter is smooth, thick, and creamy.

    wheat flour
    baking powder
    salt
    🥣mixing bowl
    🥄whisk

  7. Step 7/9

    Pour the batter into the prepared cake pan. Smooth the surface if needed.

    🍰cake pan
    🥣mixing bowl

  8. Step 8/9

    Bake at 175°C (350°F) for 35 to 40 minutes. Check that a skewer inserted in the center comes out clean or with a few moist crumbs.

    🍰cake pan

  9. Step 9/9

    Cool the cake on a wire rack. Unmold only after it has cooled enough to handle.

    🧊wire rack
    🍰cake pan

Composition

Ingredients

Types

Sweeteners, Baking, Chocolate, Oils, Grains, Seasonings, Beverages, Flavorings

Ingredients

Caster sugar, Muscovado sugar, Unsweetened cocoa powder, Water, Sunflower oil, Eggs, Wheat flour, Baking powder, Salt, Vanilla, Instant coffee

Allergens

Gluten, Wheat

Dietetics

Dietary regimen

Vegetarian, Dairy-free, Nut-free, Pescatarian

Calories

365 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 54g, Sugars: 37g, Fat: 16g, Saturated fat: 2.5g, Fiber: 3g

Nutritional Information

Minerals

Calcium: 45mg, Iron: 2.2mg, Potassium: 115mg, Sodium: 105mg

Vitamins

Vitamin A: 25µg, Vitamin D: 0.5µg, Vitamin E: 2.2mg, Folate: 45µg

Preparation

Time Information

Preparation

20 minutes

Cooking

38 minutes

Overall

58 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

mixing bowl, whisk, fine-mesh sieve, cake pan, wire rack, measuring spoons

Appliances

oven

Type

Type

Type Of Dish

Dessert, Cake, Snack

Occasions

Birthday, Celebration, Afternoon tea, Potluck, Everyday baking

Origin

Source

Platform

instagram

Original Creator

@aliterdulcia

Origin

Cuisine

Spanish

Geographic

Spain, Europe

Various

Aspect

Texture

Moist, Tender, Soft, Dense, Creamy

Flavors

Chocolate, Cocoa, Sweet, Deep, Roasted

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 3 days (Store completely cooled cake in an airtight container,Keep away from direct sunlight and heat), fridge : 7 days (Store in an airtight container,Bring to room temperature before serving for the best texture), freezer : 3 months (Wrap individual slices or the whole cooled cake tightly,Use freezer-safe airtight packaging,Thaw at room temperature before serving)