1€ Chocolate Cake by @le.renard.et.les.raisins

50 min

8 servings

🌾

180 g

Wheat flour

🫙

5 g

Baking powder

🍬

160 g

Sugar

🍫

65 g

Unsweetened cocoa powder

🫗

110 ml

Neutral oil

☕

240 g

Coffee

💧

120 ml

Water

  1. Preheat

    Preheat the oven to 180°C / 356°F.

  2. Step
    • neutral oil

    Lightly oil the 16 cm springform pan or line it with parchment paper.

  3. Add
    • wheat flour

    Add 180 g wheat flour and 5 g baking powder to the mixing bowl.

  4. Add
    • granulated sugar
    • unsweetened cocoa powder

    Add 100 g granulated sugar and 35 g unsweetened cocoa powder.

  5. Whisk
    • wheat flour
    • granulated sugar
    • Unsweetened cocoa powder

    Whisk the dry ingredients until evenly combined.

  6. Step
    • Wheat flour
    • Sugar
    • Unsweetened cocoa powder

    Make a well in the center of the dry ingredients.

  7. Pour
    • hot coffee
    • neutral oil

    Pour 240 ml hot coffee and 110 ml neutral oil into the well.

  8. Whisk

    Whisk just until the batter is smooth. Do not overmix.

  9. Pour

    Pour the batter into the prepared springform pan.

  10. Bake

    Bake the cake for 30 to 40 minutes at 180°C / 356°F.

  11. Whisk
    • boiling water
    • granulated sugar for glaze

    Whisk 120 ml boiling water with 60 g sugar in the mixing bowl.

  12. Whisk
    • unsweetened cocoa powder for glaze

    Whisk 30 g unsweetened cocoa powder for glaze into the liquid until smooth.

  13. Pierce

    Pierce the baked cake all over with a toothpick.

  14. Pour
    • Unsweetened cocoa powder

    Pour the cocoa glaze evenly over the warm cake.

  15. Slice

    Rest the glazed cake for at least 30 minutes before slicing.

1€ Chocolate Cake by @le.renard.et.les.raisins

50 min

8 servings

🌾

180 g

Wheat flour

🫙

5 g

Baking powder

🍬

160 g

Sugar

🍫

65 g

Unsweetened cocoa powder

🫗

110 ml

Neutral oil

☕

240 g

Coffee

💧

120 ml

Water

Preparation Steps

  1. Step 1/15

    Preheat the oven to 180°C / 356°F.

  2. Step 2/15

    Lightly oil the 16 cm springform pan or line it with parchment paper.

    🫗neutral oil
    🍳16 cm springform pan

  3. Step 3/15

    Add 180 g wheat flour and 5 g baking powder to the mixing bowl.

    🌾wheat flour
    🫙baking powder
    🥣mixing bowl
    ⚖️measuring scale

  4. Step 4/15

    Add 100 g granulated sugar and 35 g unsweetened cocoa powder.

    🍬granulated sugar
    🍫unsweetened cocoa powder
    🥣mixing bowl
    ⚖️measuring scale

  5. Step 5/15

    Whisk the dry ingredients until evenly combined.

    🌾wheat flour
    🫙baking powder
    🍬granulated sugar
    🍫unsweetened cocoa powder
    🥣mixing bowl
    🥄whisk

  6. Step 6/15

    Make a well in the center of the dry ingredients.

    🥣mixing bowl
    🥄whisk

  7. Step 7/15

    Pour 240 ml hot coffee and 110 ml neutral oil into the well.

    ☕hot coffee
    🫗neutral oil
    🥣mixing bowl

  8. Step 8/15

    Whisk just until the batter is smooth. Do not overmix.

    🥣mixing bowl
    🥄whisk

  9. Step 9/15

    Pour the batter into the prepared springform pan.

    🍳16 cm springform pan
    🥣mixing bowl
    🥄spatula

  10. Step 10/15

    Bake the cake for 30 to 40 minutes at 180°C / 356°F.

    🍳16 cm springform pan

  11. Step 11/15

    Whisk 120 ml boiling water with 60 g sugar in the mixing bowl.

    💧boiling water
    🍬granulated sugar for glaze
    🥣mixing bowl
    🥄whisk
    ⚖️measuring scale

  12. Step 12/15

    Whisk 30 g unsweetened cocoa powder for glaze into the liquid until smooth.

    🍫unsweetened cocoa powder for glaze
    🥣mixing bowl
    🥄whisk
    ⚖️measuring scale

  13. Step 13/15

    Pierce the baked cake all over with a toothpick.

    🍳16 cm springform pan
    ✨toothpick

  14. Step 14/15

    Pour the cocoa glaze evenly over the warm cake.

    🍳16 cm springform pan
    🥣mixing bowl
    🥄spatula

  15. Step 15/15

    Rest the glazed cake for at least 30 minutes before slicing.

    🍳16 cm springform pan

Composition

Ingredients

Types

Grains, Baking ingredients, Oils

Ingredients

Wheat flour, Baking powder, Sugar, Unsweetened cocoa powder, Neutral oil, Coffee, Water

Notes

Wheat flour (or a gluten-free flour mix), Coffee (or hot water), Water (boiling, for the glaze)

Allergens

Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Plant-based

Calories

385 kcal

Macro nutrients

Protein: 4.2g, Carbohydrates: 55.4g, Fat: 16.8g, Fiber: 3.5g, Sugars: 27.8g

Nutritional Information

Minerals

Iron: 2.1mg, Potassium: 145mg, Calcium: 39mg

Vitamins

Vitamin E: 1.8mg, Vitamin B3: 0.8mg

Preparation

Time Information

Preparation

15 minutes

Cooking

35 minutes

Overall

50 minutes

Difficulty

Level

Easy (1/4)

Steps

15 steps

Equipments

Utensils

mixing bowl, whisk, 16 cm springform pan, measuring scale, toothpick, spatula

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Snack, Birthday, Everyday dessert

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Moist, Soft, Tender, Smooth

Flavors

Chocolatey, Sweet, Roasted, Rich

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 3 days (Store in an airtight container,Keep away from direct sunlight), fridge : 5 days (Store in an airtight container,Bring to room temperature before serving), freezer : 2 months (Freeze individual slices,Wrap tightly before freezing)