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Chocolate cake moist and covered

Chocolate cake  moist and covered 


- 180 gr of all-purpose flour (1 1/2 cup)⁣

- 60 gr of Cocoa powder without sugar (1/2 cup)⁣

- 1 tsp. of baking powder⁣

- 1/4 tsp. of baking soda⁣

- 1/4 tsp. of salt⁣

- 250 gr of sugar (1 cup)⁣

- 1 tsp. vanilla essence⁣

- 3 Eggs⁣

- 125 ml of liquid milk (1/2 cup)⁣

- 65 ml of oil (1/4 cup)⁣

- 125 ml of hot water (1/2 cup)⁣



1. In a bowl, beat the eggs for 5-6 minutes. Then add the sugar little by little and continue beating until the mixture resembles meringue.⁣

2. Then, add the milk, the oil, the vanilla essence and beat until well mixed.⁣

3. Next, sift and add the flour, baking powder, baking soda, salt, and cocoa powder. Mix with enveloping movements until well integrated.⁣

4. Finally, add the hot water and beat at low speed until you get a homogeneous mixture. ⁣

5. Pour into a mold 20 cm in diameter, previously greased and floured.⁣

6. Preheat the oven to 180°C and bake for approximately 50 minutes or until you insert a wooden toothpick into the center and it comes out clean.⁣

Remove the cake from the oven, let it cool for 10 minutes on a rack and unmold it warm.⁣

For the coverage:⁣

Heat 1 cup of milk cream in a bain-marie with 200 gr of chocolate coverage and sugar to taste.⁣

When we have a thick and homogeneous mixture, let it cool a little and add it to the cake on top. You can also fill it.

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