Indulge in this rich and decadent Chocolate Cake with Flutes Chocolate, perfect for chocolate lovers. This cake combines a moist chocolate base with a creamy layer of chocolate chantilly, topped with delightful flutes chocolate for an irresistible finish.
Ingredients:
- 1 cup of sugar
- 1 cup of milk
- 1 cup of flour
- 1 cup of oil
- 1/2 cup of cocoa powder
- 2 eggs
- 1 packet of vanilla
- 1 tablespoon of baking powder
- 2 packets of cream chantilly
- Flutes chocolate for decoration
Preparation Steps:
- Mixing the Batter:
In a blender, mix the oil, sugar, milk, and cocoa powder until the mixture becomes thick. Take 3/4 cup of this mixture and refrigerate it to use as a sauce later. Add the eggs and vanilla to the remaining mixture in the blender and blend again. - Preparing the Dry Ingredients:
In a large bowl, sift together the flour and baking powder to ensure the cake is light and airy. Add the liquid mixture from the blender to the bowl and mix well until fully combined. - Baking the Cake:
Preheat the oven to 180°C (350°F). Grease a medium-sized baking pan with butter and dust with flour. Pour the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely. - Layering and Decorating:
Cut the cake in half horizontally and brush each half with a bit of milk or simple syrup to keep it moist. Spread a generous layer of cream chantilly over the bottom half, then place the top half back on. Pour the chilled cocoa sauce over the entire cake, spreading it evenly. Decorate with flutes chocolate. - Chilling and Serving:
Refrigerate the cake for at least an hour before serving to allow the flavors to meld together. Slice and enjoy this heavenly chocolate creation with friends and family.
Nutritional Information (Per Serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Total Fat | 20g |
| Saturated Fat | 5g |
| Cholesterol | 50mg |
| Sodium | 150mg |
| Total Carbohydrates | 40g |
| Dietary Fiber | 2g |
| Sugars | 25g |
| Protein | 5g |
Tips for Best Results:
- Room Temperature Ingredients: Ensure that all your ingredients, especially eggs and milk, are at room temperature before you start mixing. This helps in achieving a smooth batter.
- Sift the Dry Ingredients: Sifting the flour and baking powder is crucial for a light and fluffy cake.
- Do Not Overmix: Once you combine the dry and wet ingredients, mix until just combined. Overmixing can lead to a dense cake.
- Check for Doneness: Use a toothpick to check if the cake is done. It should come out clean or with just a few crumbs.
- Cool Completely Before Frosting: Make sure the cake is completely cooled before adding the cream chantilly to prevent it from melting.
- Decorate Just Before Serving: For the best presentation, add the flutes chocolate just before serving to maintain their texture and appearance.
Frequently Asked Questions:
- Can I use a different type of chocolate for decoration?
- Yes, you can use any type of chocolate or chocolate decorations that you prefer.
- Can I make the cake ahead of time?
- Yes, you can bake the cake a day in advance and store it in the refrigerator. Decorate it just before serving.
- What can I substitute for cream chantilly?
- You can use whipped cream or any frosting of your choice as a substitute for cream chantilly.
- How do I store leftovers?
- Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
