MOIST CHOCOLATE CAKE

Chocolate cake is the cornerstone of quality baking and a favorite in every collection. This cake uses boiling water to enhance the flavor of the chocolate and keep it moist, resulting in a rich and delicious dessert. Here’s a step-by-step guide to making a great chocolate chip cookie recipe.

For the cake:

Ingredients:

All-purpose flour: 1 and 3/4 cups (220 grams)
Refined sugar: 2 cups (400 grams)
Unsweetened cocoa powder: 3/4 cup (75 grams), sifted
Baking powder: 1 and 1/2 teaspoons
Baking soda: 1 and 1/2 teaspoons
Salt: 1 teaspoon
Eggs: 2 large, at room temperature
Milk: 1 cup (240 ml), at room temperature
Vegetable butter: 1/2 cup 3/4 cup (75 grams), filtered
Powdered sugar: 3-4 cups (360-480 grams), filtered
Milk: 1/3 cup (80 ml), other required
Vanilla extract: 1 teaspoon

Instructions:
1. Preparing the cake:

Preheat the oven: Preheat your oven to 175°C. Grease and line two 9-inch springform pans with parchment paper. Apply lightly.
Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking soda and salt.
Combine wet ingredients: Add egg, milk, butter and vanilla to dry ingredients and mix until well combined.
Add boiling water: Carefully add the boiling water later. Electricity will be light but that is to be expected.
To make bread: Pour the dough into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out tender.
Cooling: Let the cake cool in the tin for 10 minutes, then remove from the tin and place on a wire rack to cool completely.

2. Prepare the chocolate cream:

Use the butter: Beat the butter with a mixer until it reaches a smooth and creamy consistency. Gradually add the cocoa powder, beating well between additions.
Add the icing sugar: Slowly add the icing sugar, alternating with the milk if necessary, to keep it spreadable. Add the vanilla pod and continue beating until the frosting is smooth and creamy.

3. Cake Collection:

Cake Cream: If the top of the cake is dominant, keep it balanced and smooth. Place a layer on your plate and spread the glaze on it. Add the second coat and apply a light coat (a light polish that seals the seal). Place in the refrigerator for 30 minutes to allow the coating to harden.
Final Frosting: Apply a final layer of frosting to the top and sides of the cake. Apply with spatula or knife.

4. Serving size:

Decoration: To make it even more beautiful, you can decorate it with chocolate, candy or fresh fruit.
Enjoy: For best taste and texture, slice the cake and serve at room temperature.

Success tips:

Boiling water: Add boiling water to the dough to enhance the chocolate flavor and add texture to the cake.
Cooling the cake: To prevent the buttercream from melting, make sure the cake is completely cooled before frosting.
Storage: This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

This moist chocolate cake is a simple yet creative dessert; Perfect for holidays or a fun night out. Enjoy the delicious taste of chocolate with the rich, creamy texture of this classic favorite.