Rich, humid and decadent – the Chocolate cake is the quintessence of cooking classic comfort. Originally from the traditional book cake recipe, which has historically requested a book of butter, sugar, eggs and flour, this variation of chocolate adds a luxurious touch by incorporating a rich cocoa powder and sometimes melted chocolate. It is dense but tender, humid without being sticky and perfectly sweet without being overwhelming.

Whether served, sprinkled with powdered sugar or garnished with chocolate frosting, this cake is an irresistible treat for chocolate lovers. Ideal for the holidays, celebrations, meals or even quiet evenings with a cup of coffee, this cake also stores beautifully, which makes it a wonderful makeup dessert.

In this recipe, we dive into a deeply chocolate version of the Pound cake which perfectly balances the flavor and the texture. You will learn to prepare it step by step, to the way to personalize it and to essential cooking advice to reach the perfect bread.

Ingredients:

• 1 cup (2 sticks) Unical butter, room temperature

• 2 cups of granulated sugar

• 4 large eggs, room temperature

• 1 teaspoon of vanilla extract

• 1 ¾ cups of versatile flour

• ¾ Cup of unwedded cocoa powder (preferably in terms of Dutch for a deeper flavor)

• ½ teaspoon of baking powder

• ½ teaspoon of salt

• 1 cup of whole milk (or boatman for tangy wealth)

• ½ cup of sure cream (optional, for additional humidity)

• ½ cup of semi-sucked or black chocolate chips (optional for chocolate gusts)

Preparation:

Step 1: Prepare the pan and preheat the oven

Preheat your oven to 325 ° F (163 ° C). Grease a 9 × 5 inch bread pan or a 10 -inch bundt saucepan carefully with butter or a non -stick spray, and sprinkle slightly with cocoa powder (instead of flour) to avoid white residues on the black cake.

Step 2: Cream and sugar butter

In a large bowl to mix or the bowl of a drummer on a base equipped with the paddle, Cream together butter and granulated sugar until light and soft. It usually takes about 4 to 5 minutes at medium speed. This step is crucial because it introduces the air into the dough for a lighter texture.

Step 3: Add the eggs and vanilla

Add the eggs one at a time, beating well after each addition. Scrape the sides of the bowl if necessary. Mix in the vanilla extract. The mixture may seem slightly curled – this is normal and smooth once the dry ingredients are added.

Step 4: Mix the dry ingredients

In a separate bowl, sift together the flour, cocoa powder, chemical yeast and salt. The sieving guarantees that there are no lumps in cocoa and helps the uniform distribution of levating agents.

Step 5: Mix damp and dry

With the low -speed mixer, add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. (that is to say dry → milk → dry → milk → dry). If you use sure cream, add it with the milk. Mix up to combined – not too much Or the cake can become difficult.

Step 6: Fold chocolate chips (optional)

If you use chocolate chips, fold them in the dough using a spatula. This adds pockets of sticky chocolate throughout the cake.

Step 7: Pour and cook

Pour the dough into the prepared pan and smooth the top. Gently press the pan on the counter to remove air bubbles. Cook 60–75 minutesOr until a toothpick inserted in the center comes out with a few wet crumbs.

Step 8: Cool the cake

Let the cake cool in the pan for 15 minutesThen turn on a rack to cool completely. This cake becomes more dense and tasty because it is, so it’s great to have a day to come.

Variation:

• Marble book cake: Swirl vanilla paste in chocolate for a beautiful two -color effect.

• Expresso chocolate book cake: Add 1 teaspoon of espresso powder to the dough to deepen the flavor of the chocolate.

• Glass version: Garnish with a rich chocolate ganache made from thick cream and melted chocolate.

• Twist Nutty: Add ½ cup of chopped nuts or pacan for texture and wealth.

• Mini cake book: Cook in mini bread-moules or muffin molds for individual portions (adjust the cooking time accordingly).

Kitchen note:

• Make sure that the ingredients are at room temperature For a smooth mixture and even cooking.

• To use high quality cocoa powder – The Dutch will offer a more intense and soft chocolate flavor.

• Do not open the oven for the first 45 minutes of cooking, or the cake can collapse.

• If the top brown too quickly, try freely with aluminum foil around the 50 -minute brand.

Suggestion services:

• With a scoop of vanilla ice cream and a fillet of chocolate or caramel sauce.

• Served with fresh berries (Raspberries or strawberries are ideal).

• Slightly sprinkled with powdered sugar For a simple and elegant presentation.

• Grilled slices With a little butter for breakfast.

• Served with whipped cream or mascarpone for more creamy.

Advice:

• To avoid topping, mix until you no longer see flour sequences.

• Do not skip cocoa sieving – it tends to enlarge and must be ventilated.

• Keep the remains wrapped in aluminum foil or plastic film at room temperature up to 4 days.

• For longer storage, Finding well packed slices For up to 2 months.

• Use a serrated knife to decide cleanly without collapsing.

Preparation time: 20 minutes

Cooking time: 65 minutes

Total time: 1 hour 25 minutes

Nutritional information (Per portion – 1 for 12)

• Calories: ~ 420

• Protein: 6g

• Sodium: 190 mg

• Fat: 23 g

• Carbohydrates: 49g

• Sugar: 30g

• Fiber: 3G

(The exact values ​​may vary depending on the ingredients and the parties.)

Faq

Q: Can I use oil instead of butter?

A: Butter gives the book cake its classic flavor and structure. The substitution of the oil will make the cake wet but less dense and tasty.

Q: Why did my cake cracked on top?

A: Cracking is normal in the cakes in books due to their dense dough. It indicates that the interior is developing and cooking properly.

Q: Can I make this gluten-free?

A: Yes, use a mixture of gluten-free flour 1: 1, but expect a slightly different texture.

Q: How do you know when the cake is made?

A: A toothpick inserted in the center should go out with only a few wet crumbs, not the wet.

Q: Can I add a frosting or a frosting?

A: Absolutely. A chocolate ganache or a simple powdered powdered glaze improves both appearance and taste.

Conclusion

THE Chocolate cake is a timeless dessert that effortlessly mixes the richness of chocolate with the classic density and structure of a traditional book cake. It is incredibly versatile – perfect for celebrations or relaxed snacks – and lends itself to endless variations to adapt to any palace. Whether you enjoy it simple or dressed with whipped cream and berries, it is a recipe to which you will turn again and again. With the detailed steps, the advice and personalization ideas provided here, you are now equipped to cook the perfect chocolate cake every time.

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