The Only CHOCOLATE CAKE You Need
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❤️SUBSCRIBE This is THE one. The chocolate cake recipe that has spoiled my family rotten and made them super picky. My goodness yall, seriously, this is probably one of the best homemade chocolate cakes I’ve ever had. It’s moist, fluffy, dark and downright delicious! And let’s not even talk about that divine chocolate buttercream frosting that sets it off like a boss!!
I hope you guys enjoy this chocolate cake as much as we do! Happy Holidays!
➡️HERE’S THE PRINTABLE RECIPE:
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Decadent Chocolate Cake Recipe | How to Make Moist Chocolate Cake | Mortar and Pastry
~Decadent Chocolate Cake Recipe | How to Make Moist Chocolate Cake~
#MoistChocolateCake
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Ingredients:
1 1/2 cup softened butter, unsalted
3 1/2 cup sugar
5 eggs
4 cups all purpose flour
2 tsp baking soda
1 tsp baking powder
1 1/2 tsp salt
1 1/2 cup cocoa powder, unsweetened
1 1/2 tbsp instant coffee
3 cups hot water
Bake at 180C for 1 hour or until skewer inserted at the center comes out clean
Simple Syrup:
1/2 cup sugar
1/2 cup water
Chocolate Ganache:
500g dark chocolate
250mL all purpose cream
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Moist Chocolate Cake Recipe! - How to Make the Best Rich, Dark Chocolate Cake
A less guilty chocolate cake?! Yes, it IS possible! My original chocolate bundt cake recipe called for 40% more added sugar, but if you have extra ripe bananas laying around, this is the perfect opportunity to use them! I've also swaped out 50% of the flour for whole grain spelt flour which is full of heart healthy fiber, potassium and magnesium to help lower blood pressure, and iron for iron-deficient anemia. And let's not forget about the chocolate. The darker the better for you, and I recommend going for at least 68% cacao when you're at the supermarket. This delicious fruity bean is chock full of antioxidants like polyphenols, flavanoids, and catechins which reduce oxidative stress and reduce the risk of heart disease and boost brain function! And if you're also looking for an eggless chocolate cake, this one's also got ya covered! Happy baking ????
Makes 1- large bundt cake (or 2 round cakes, cupcakes, or whatever you like!).
3/4 cup (100 g) unsweetened cocoa powder
1-1/3 cups (300 ml) hot coffee
1 cup (130 g) spelt flour
1 cup (130 g) all purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 medium sized bananas (extra ripe with a few bruised spots are perfectly okay!)
3/4 cup (150 g) granulated white sugar
3/4 cup neutral flavored oil (i.e. vegetable, canola, light olive oil, etc...)
Preheat oven to 325 F (160 C). Lightly grease a 9 or 10 cup bundt pan, making sure to get into all the crevices and corners to ensure the cake doesn't stick!
In a large bowl, combine cocoa with hot coffee and whisk until smooth. Set aside to cool.
In another large bowl, combine all the dry ingredients (spelt and all purpose flours, baking soda, baking powder, and salt). Set aside.
In a third large bowl, mash bananas and sugar until most of the banana is mashed. A few medium to larger sized chunks are fine.
Mix all the ingredients (don't forget the oil!) into the dry until just combined. Pour into prepared baking pan and bake for ~35-40 min. or until a skewer or knife inserted comes out clean. Allow to cool for 10 min. before removing inverting onto a wired rack to finish cooling. In the meantime, prepare the ganache.
Heat heavy cream in microwave for about 1-2 min. or until boiling. Pour over chocolate and let it sit for 1 min to begin melting. Stir until thoroughly combined. You can pour it over immediately while it's still lukewarm or at room temperature. Allow ganache to set until firm before serving. Enjoy!
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xo Shannon
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