Sometimes, on a rainy afternoon, there’s nothing quite like the comforting delight of a soft, simple chocolate cake with a cup of coffee. It’s a combination that can bring relief to the soul and comfort to the heart, providing a moment of pleasure and comfort.
Golden Tip
Chocolate cake is a favorite among Brazilians and is especially popular with children. This recipe is simple, easy and goes well with an afternoon cup of coffee. Plus, it's ready in about an hour.
To avoid the most common mistakes, do not overmix the batter, as this can make the cake a little hard, be precise with the recipe measurements and pay close attention to the oven, as each one works differently.
Recipe Ingredients
Sponge
- Flour
- Sugar
- Cocoa powder
- Egg
- Milk
- Butter
- Baking powder
- Sal Island
Hot
- Chocolate powder
- Milk cream
- Sugar
FAQ
We have separated some of the main questions on this subject that will help you make a fluffy and delicious cake.
1- Can I replace cocoa powder with melted chocolate?
Yes, but adjust the amount of sugar and fat in the recipe, since chocolate contains both.
2- How do I prevent the cake from being dry?
Don't overbake and use moist ingredients like oil or yogurt.
3- Can I make the syrup without cream?
Yes, you can use milk or a non-dairy alternative, but the texture will be lighter.
4- How do I know when the cake is ready?
Insert a toothpick into the center; if it comes out clean, the cake is ready.
5- Can I freeze the cake with the syrup?
Yes, but the syrup may change texture. It is recommended to apply the syrup after defrosting the cake.
6- Can I use wholemeal flour in the recipe?
Yes, you can substitute whole wheat flour for white flour in many cake recipes. However, whole wheat flour has a denser texture and can absorb more liquid. You may need to adjust the amount of liquid to achieve the desired consistency.
7- Is hot water essential when preparing the cake?
Hot water can be used in some recipes to intensify the cocoa flavor in chocolate cakes, making them richer and moister. It is not essential in all recipes, but it can make a difference in some.
8- How can I make the syrup thicker?
To thicken the syrup, you can either cook it longer to reduce the liquid or add a thickener such as cornstarch (dissolved in a little cold water) while cooking.
9- Is it possible to make the cake without eggs?
Yes. There are egg substitutes such as applesauce, mashed bananas, plant-based yogurt, or vinegar mixed with baking soda that can be used in many recipes.
10- Can I replace sugar with sweetener?
Yes, it is possible to replace sugar with specific oven and stovetop sweeteners. Check the manufacturer's instructions for the correct substitution ratios, as they may vary.
11- What is the best type of pan to bake the cake in?
It depends on the recipe. Metal pans are good for even heat, while glass or silicone pans may require adjustments to the oven temperature. Pans with removable bottoms are ideal for delicate cakes.
12- How to prevent the cake from sinking in the middle?
Make sure the oven is at the correct temperature and that the dough is not overcooked. Avoid opening the oven door in the first few minutes of baking.
13- Can I prepare the cake batter in advance?
It’s best to bake the dough right after making it so the yeast can work best. However, you can prepare the dry and wet ingredients separately in advance.
14- Can the syrup be made with milk chocolate?
Yes, milk chocolate can be used for a sweeter sauce. Adjust the amount of sugar in the recipe if necessary.
15 – Can the cake be decorated with fruit?
Of course! Fresh or candied fruit can add flavor, color, and texture to your cake.
16 – How to adjust the recipe for a larger cake?
To scale up a recipe, you'll need to proportionally adjust the ingredients and possibly the cooking time. Use a recipe conversion calculator to make it easier.
17 - Is there any tip for unmolding the cake without it breaking?
Allow the cake to cool completely before attempting to remove it from the pan. Using a springform pan or running a knife around the edges can also help.
18- Does the syrup need to be applied when the cake is hot or cold?
It depends on the recipe. Some syrups are better absorbed when the cake is warm, while others need a cold surface to set better.
19- Can I use butter instead of oil in the recipe?
Yes, butter can be used to add flavor. Just remember that butter must be melted or softened before using.
20- Can chocolate cake be made in the microwave?
Yes, there are specific recipes for mug cakes or quick cakes that are made in the microwave. They are a great option for a quick snack.