Chocolate Cake (4)

Chocolate Cake (4)

  • Preparation 25 min
  • Cooking 1 h 15 min
  • Servings 8

Categories

Ingredients

    • 2 cups (500 ml) all-purpose flour
    • 3 / 4 cup (180 ml) Fry's-type cocoa powder
    • 1 teaspoon (5 ml) baking soda
    • 1/4 teaspoon (1 ml) salt
    • 3/4 cup (180 ml) unsalted butter, softened
    • 1 1/2 cups (375 ml) sugar
    • 3 eggs, at room temperature 

    • 2 teaspoons (10 ml) vanilla extract
    • 1 1/2 cups (375 ml) milk

Preparation

Note from Ricardo

Butter

The ideal butter is neither too hard nor too soft.


Step 1

It is important to use a springform pan. The side of a regular cake pan is not high enough to contain all the batter. Want to change pan? See the note below.


Change the presentation!

The batter can also be baked in two 20-cm (8-inch) cake pans for about 30 to 35 minutes or in a 33 x 23-cm (13 x 9-inch) rectangular cake pan for about 25 to 30 minutes.

To frost the cake, you can use a buttercream, a chocolate ganache, an Italian meringue frosting or this quick frosting. To prepare it, simply beat 250 ml (1 cup) of softened unsalted butter, 250 ml (1 cup) of icing sugar and 60 ml (1/4 cup) of cocoa powder with an electric mixer

Personal Note