Chocolate Cake Moist: 4 Delicious Recipes

A chocolate cake moist is always welcome when it comes to dessert or even a snack and more candy! We have 4 options to try!

Chocolate Cake Moist 4 Delicious Recipes

It is difficult not to like chocolate cake, especially if it is a chocolate cake moist, whether at breakfast, lunch, snack or even dessert.

If you are on a diet and think that, from the outset, can not eat a slice of one of these chocolate cakes moist, the recipes in this article you will find a healthier option to satisfy the desire without guilt.

4 RECIPES OF CHOCOLATE CAKE MOIST

1. CHOCOLATE CAKE MOIST TRADITIONAL

The first option chocolate cake moist is a traditional recipe, to those made by her grandmother.

– Ingredients for the cake –

  • 2 cups of flour with yeast
  • 2 cups of sugar
  • ¾ Cup of cocoa
  • 2 teaspoons of baking soda
  • 2 eggs
  • 1 teaspoon of salt
  • 1 cup of milk
  • 1 cup of vegetable oil
  • 1 and ½ teaspoon of vanilla aroma
  • 1 cup of hot water
  • 1 package chocolate chip

– Ingredients for coverage –

  • 300ml cream
  • 1 teaspoon of butter
  • 500g of chocolate culinary

– Mode of preparation –

  1. Pre-heat the oven to 160 degrees (the cake has baked slowly).
  2. Beat well all the ingredients, except the water and the nuggets.
  3. When you have everything well mixed, add the water, then beat until you get a soft dough. Finally, add the nuggets.
  4. Place the dough in the form greased and floured, and bake in the oven. After 40 minutes, increase the temperature to 180 degrees and cook 10 more minutes.
  5. Go checking if it’s already cooked with the test of the toothpick. Once cooked cool in pan and unmold.
  6. For the cover, heat the cream with the butter. When this melt add the chocolate broken in pieces and let melt, mixing once in a while. Remove from the heat and apply on top of the cake.

2. CHOCOLATE CAKE MOIST WITH LESS INGREDIENTS

Another option to vary the previous, it takes less ingredients but that also gives the consistency of a moist.

– Ingredients –

  • 125g warm milk
  • 125g of chocolate powder
  • 4 whole eggs
  • 100g of sugar
  • 60g sunflower oil
  • 150g of flour
  • 1 teaspoon of baking powder

– Mode of preparation –

  1. Start by heating the milk up to boil.
  2. Add the chocolate and mix well.
  3. Beat the whole eggs with the sugar on high speed until well frothy.
  4. Add the oil and the milk with chocolate. Mix.
  5. Finally, the flour and the yeast, involving with the putty knife.
  6. Transfer the dough to a form previously greased with margarine and dusted with flour.
  7. Bake in the oven pre-heated to 190 degrees for about 30 minutes, or long enough to, to do the test of the toothpick, this one to come out dry.
  8. Unmold and choose the coverage that best suits you, such as nutella, ganache, melted chocolate or powdered sugar.

3. CHOCOLATE CAKE MOIST WITH COCONUT

To give a distinctive taste to the chocolate cake moist, the coconut is an excellent choice, since it combines well with the consistency and the taste of the chocolate.

– Ingredients for the cake –

  • 2 cups of sugar
  • 1 cup of butter at room temperature
  • 3 eggs separate the yolks of the egg whites
  • 4 tablespoons of chocolate powder
  • 2 cups tea wheat flour
  • 2 cups of whole milk at room temperature
  • 50g of grated coconut
  • 1 tablespoon of baking powder for cakes

– Ingredients for the coverage of the brigadier –

  • 1 tin of condensed milk
  • 1 level tablespoon of butter
  • 4 tablespoons of chocolate powder

– Mode of preparation –

  1. In a bowl, sift together the flour and the chocolate together. Mix with a fork until uniform. Book.
  2. In a medium bowl, beat the egg whites. Book, since it will be used at the end of the recipe.
  3. In a large mixing bowl, beat well until you obtain a light cream and fluffy, the sugar, the egg yolks and the butter.
  4. Add to cream above, the flour and the chocolate sifted, alternating with the milk. Once again, beat to smooth.
  5. Add the grated coconut and mix well until the dough is uniform.
  6. Place the egg whites on top of the mixture of the cake and sift the yeast over them. With the aid of a fork, gently mix the egg whites with the batter until everything is well incorporated.
  7. Pour the dough to a 27 or 28 cm, greased and floured, and bake in the oven pre-heated to 180°C for approximately 45 minutes. Do the test of the toothpick to check if the cake is already baked.
  8. After baked, remove the cake from the oven and leave on baking sheet for about 5 minutes.

– Mode of preparation of the cover of the cake –

  1. Take all the ingredients and cover to simmer, stirring without stopping so that it does not form lumps. The right point of the brigadier is when the dough begins to detach from the bottom.
  2. When the cover is ready and the cake is cooled, pour it over the cake and you’re done.

4. CHOCOLATE CAKE MOIST WITH COURGETTE

It may seem a combination doubtful, but when you test, you will see that the courgette gives the humidity of the mass of the cake, without interfering with the flavor.

– Ingredients –

  • 4 eggs
  • 50g of honey
  • 100g of dark chocolate
  • 200g courgette, raw, peeled and grated
  • 100ml of milk
  • 100g oat flour or rolled oats ground
  • 1 tablespoon of yeast

– Mode of preparation –

  1. Separate the eggs. Add the honey to the yolks and beat well.
  2. Melt the chocolate in the microwave, taking care to go stirring regularly so the chocolate does not burn.
  3. Mix the chocolate with the egg yolks and honey, mixing quickly.
  4. Add the courgette and the milk and again beat.5. Then, add the oat flour and the yeast and mix well.
  5. Finally, add the beaten egg whites into the castle, taking care to go incorporating a spoon of clear each time.
  6. Bake in the oven, in a form previously greased with butter and dusted with flour, 180 degrees, for about 20-30 minutes.
  7. Let cool, unmold, and you’re ready.

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