Chocolate Wet Cake
Chocolate Wet Cake
Ingredients
For the Cake
- 4 eggs
- 1 cup granulated sugar, (200 ml)
- 1 cup vegetable oil, (200 ml)
- 1 cup milk, (200 ml)
- 1 1/2 cups flour, (300 ml) + 1 tablespoon
- 2 tablespoons cocoa powder, heaping
- 1 packet baking powder
- 1 packet vanillin
For the Sauce
- 3 1/2 cups milk, (700 ml)
- 2 tablespoons cocoa powder, full
- 1/2 cup vegetable oil, (100 ml)
- 1/2 cup granulated sugar, (100 ml)
- 120 grams dark chocolate
Instructions
- 1
For the cake, in a large bowl, beat the eggs and granulated sugar until well frothed.
⏱️ 3 min
- 2
Add the vegetable oil and milk and mix.
⏱️ 1 min
- 3
Finally, add the flour, cocoa powder, baking powder, and vanillin and beat until smooth.
⏱️ 2 min
- 4
Pour the cake batter into a greased 30x22 cm baking pan.
⏱️ 1 min
- 5
Bake in a preheated 180°C fan-free oven for approximately 15-16 minutes. Since each oven may vary, check if the cake is cooked by performing a toothpick test.
⏱️ 16 min•🌡️ 180
- 6
After the cake comes out of the oven, let it rest for 10-15 minutes and make small holes with a toothpick.
⏱️ 15 min
- 7
For the sauce, put all the sauce ingredients (milk, cocoa, vegetable oil, granulated sugar) in a saucepan and cook, stirring constantly, until it boils.
⏱️ 5 min
- 8
Once the sauce boils, set aside 1 1/2 cups (300 ml) of the sauce in a separate bowl.
⏱️ 1 min
- 9
Add 120 grams of dark chocolate to the hot sauce you set aside and stir until melted.
⏱️ 2 min
- 10
First, pour the warm sauce without chocolate evenly over the rested cake.
⏱️ 2 min
- 11
After the cake has absorbed the sauce, drizzle the chocolate sauce over it.
⏱️ 5 min
- 12
If you have time, let the cake rest in the refrigerator for at least 1 hour, preferably overnight, for the flavors to meld.
⏱️ 60 min
Kitchen Tools
Chocolate Wet Cake
For the Cake
- 4 eggs
- 1 cup granulated sugar, (200 ml)
- 1 cup vegetable oil, (200 ml)
- 1 cup milk, (200 ml)
- 1 1/2 cups flour, (300 ml) + 1 tablespoon
- 2 tablespoons cocoa powder, heaping
- 1 packet baking powder
- 1 packet vanillin
For the Sauce
- 3 1/2 cups milk, (700 ml)
- 2 tablespoons cocoa powder, full
- 1/2 cup vegetable oil, (100 ml)
- 1/2 cup granulated sugar, (100 ml)
- 120 grams dark chocolate
Instructions
- 1
For the cake, in a large bowl, beat the eggs and granulated sugar until well frothed.
⏱️ 3 min - 2
Add the vegetable oil and milk and mix.
⏱️ 1 min - 3
Finally, add the flour, cocoa powder, baking powder, and vanillin and beat until smooth.
⏱️ 2 min - 4
Pour the cake batter into a greased 30x22 cm baking pan.
⏱️ 1 min - 5
Bake in a preheated 180°C fan-free oven for approximately 15-16 minutes. Since each oven may vary, check if the cake is cooked by performing a toothpick test.
⏱️ 16 min•🌡️ 180 - 6
After the cake comes out of the oven, let it rest for 10-15 minutes and make small holes with a toothpick.
⏱️ 15 min - 7
For the sauce, put all the sauce ingredients (milk, cocoa, vegetable oil, granulated sugar) in a saucepan and cook, stirring constantly, until it boils.
⏱️ 5 min - 8
Once the sauce boils, set aside 1 1/2 cups (300 ml) of the sauce in a separate bowl.
⏱️ 1 min - 9
Add 120 grams of dark chocolate to the hot sauce you set aside and stir until melted.
⏱️ 2 min - 10
First, pour the warm sauce without chocolate evenly over the rested cake.
⏱️ 2 min - 11
After the cake has absorbed the sauce, drizzle the chocolate sauce over it.
⏱️ 5 min - 12
If you have time, let the cake rest in the refrigerator for at least 1 hour, preferably overnight, for the flavors to meld.
⏱️ 60 min