Cakes Desserts

Extra Moist Chocolate Cake

Extra Moist Chocolate Cake

I went to a birthday party recently and they served a fruit cake. It was really good, but being the chocoholic I am, I felt pretty disappointed. I really wanted to have a chocolate cake that day.  A few days later I decided to just make my own. I looked for a recipe that my mom had given me a few years back that uses a warm chocolate syrup, but of course I couldn’t find it. So I just created my own recipe. AND OH MY!! Let’s just say, it hit the spot 🙂

Extra moist chocolate cake is the perfect treat, oh, anytime of the day if you’d ask me.

I hope you’ll get to try this recipe and enjoy it!

Prep Time: 15  minutes

Cook Time: 40 minutes

Serves: 8-10

Ingredients:

3 Large Eggs
1 Cup of Butter (2 Sticks) at room temperature
1 Cup of Sugar
1/2 Cup of Plain Yogurt
1 1/2 Cups of Flour
1/2 Cup of Cocoa Powder
2 Teaspoon of Baking Powder
A dash of salt
1 Teaspoon of Vanilla Extract
1 Cup of Chocolate Syrup

Directions:

Preheat Oven to 375 o F and prepare a 9 inch cake pan by spraying it with cooking spray.

Extra Moist Chocolate Cake 1
In a bowl sift and mix your dry ingredients: flour, cocoa powder, baking powder and salt. Set aside

Extra Moist Chocolate Cake 3
Using a mixer, cream the butter and sugar.

Extra Moist Chocolate Cake  4
Add the plain yogurt, mix well.  Then add the eggs one by one. Once incorporated,  add the vanilla extract

Extra Moist Chocolate Cake  5
Once the wet ingredients are mixed, start adding the dry ingredients you have saved earlier little by little.

Extra Moist Chocolate Cake  6

When you are done adding the dry ingredients, let the mixer run a couple of minutes.

Extra Moist Chocolate Cake 8
Pour the batter into the prepared pan evenly

Extra Moist Chocolate Cake 9
Bake for 40 to 50 minutes or until the toothpick comes out clean from the edges of the cake and slightly wet from the center. That is the trick to having a moist cake.
But wait, I said it would be an Extra Moist Chocolate Cake. So let’s go to the next step.

Extra Moist Chocolate Cake 10
Remember the chocolate syrup?
Ok, add that to a sauce pan and start heating it up about 2 to 3 minutes before the cake comes out of the oven.

Extra Moist Chocolate Cake 11
Once done, remove the cake from the oven.

Extra Moist Chocolate Cake 12
Using a toothpick put as many holes on the cake as you can

Extra Moist Chocolate Cake 13
Now take the nice hot chocolate syrup you heated and pour it evenly on the cake

Extra Moist Chocolate Cake 14
Here comes the difficult part.  You have to let it to cool for at least 15 minutes before serving and you also want to allow the cake to absorb the chocolate syrup we added.

Extra Moist Chocolate Cake 15
Serve the chocolate cake warm with some vanilla ice cream

Extra Moist Chocolate Cake 16
Or just enjoy it at room temperature with a cup of coffee.

Extra Moist Chocolate Cake
 
Prep time
Cook time
Total time
 
Loubna El Maziati:
Serves: 10
Ingredients
  • 3 Large Eggs
  • 1 Cup of Butter (2 Sticks) at room temperature
  • 1 Cup of Sugar
  • ½ Cup of Plain Yogurt
  • 1½ Cups of Flour
  • ½ Cup of Cocoa Powder
  • 2 Teaspoon of Baking Powder
  • A dash of salt
  • 1 Teaspoon of Vanilla Extract
  • 1 Cup of Chocolate Syrup
Directions
  1. Preheat Oven to 375 o F and prepare a 9 inch cake pan by spraying it with cooking spray
  2. In a bowl sift and mix your dry ingredients: flour, cocoa powder, baking powder and salt. Set aside
  3. Using a mixer, cream the butter and sugar
  4. Add the plain yogurt, mix well. Then add the eggs one by one. Once incorporated, add the vanilla extract
  5. Once the wet ingredients are mixed, start adding the dry ingredients you have saved earlier little by little
  6. When you are done adding the dry ingredients, let the mixer run a couple of minutes, then pour the batter evenly in the prepared pan
  7. Bake for 40 to 50 minutes or until the toothpick comes out clean from the edges of the cake and slightly wet from the center. That is the trick to having a moist cake
  8. Add that to a sauce pan and start heating it up about 2 to 3 minutes before the cake comes out of the oven
  9. Once baked, remove the cake from the oven and using a toothpick put as many holes on the cake as you can
  10. Take the nice hot chocolate syrup you heated and pour it evenly on the cake
  11. Let it to cool for at least 15 minutes before serving and you also want to allow the cake to absorb the chocolate syrup we added
  12. Serve the chocolate cake warm with some vanilla ice cream or just enjoy it at room temperature with a cup of coffee

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