Moist Chocolate Cake Recipe

Name: Moist Chocolate Cake
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Korean
Ingredients: 3 Eggs; 50g Sugar; 10g Honey; 3g Vanilla extract; 25g Unsalted butter; 40g Milk; 15g Cocoa powder; 50g Almond powder; 20g Cake flour; 10g Corn starch; 100g Dark couverture chocolate; 120g Heavy cream

by Cooking Tree 2022-03-01

written by Cooking Tree 2022-03-01

Jump to Recipe Print Recipe

Moist Chocolate Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a richer chocolate cake by pouring ganache on the moist and fluffy cake~
I think it’s good because it’s a simple, stylish and delicious cake that you can enjoy.

It contains more almond flour than wheat flour, so it is savory and has a softer texture.
I baked, cooled, sealed, put it in the refrigerator overnight, and ate it the next day, and it was more flavorful and more moist.

If you pour thin ganache with a little more whipped cream than chocolate, you can eat it much more deliciously because it tastes like chocolate.
Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Moist Chocolate Cake
Pin Print

Rating: 5.0/5
( 1 voted )

Serves: 8 Prep Time: 40 Minutes Cooking Time: 35 Minutes 35 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

3 Eggs
50g Sugar
10g Honey
3g Vanilla extract
25g Unsalted butter
40g Milk
15g Cocoa powder
50g Almond powder
20g Cake flour
10g Corn starch

100g Dark couverture chocolate
120g Heavy cream

Instructions

Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, mix until the temperature reaches 40 degrees, and lower the bowl.
Put the bowl of unsalted butter and milk in a pot, add cocoa powder and melt it together.
Whip the eggs to make fine and rich foam, sieve almond flour, soft flour, and cornstarch, and mix.
Remove the unsalted butter mixture from the pot, mix well, add a small amount of dough, mix, then put into the main dough and mix thoroughly.
Pour the dough into a 15cm mold, clear the air bubbles, and bake in an oven preheated to 165 degrees for 35 minutes. Remove from the mold and cool.
Add fresh cream to dark couverture chocolate, microwave for 40 seconds, mix until smooth and pour over cake to coat.