Chocolate Cake super juicy

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Who doesn’t love him? Chocolate cake with extra chocolate. But the chocolate dream can also turn into a nightmare if it gets too dry and crumbly. In this post, I’ll show you how to make a really good juicy cake with real chocolate.

Chocolate cake is one of the all-time favorites when it comes to simple sponge cakes and box cakes. The use of real chocolate is particularly important in a really good chocolate cake. Many cakes or baking mixes consist of loads of powder, cocoa and sugar. My cake is made from cocoa and real chocolate.

For preparing the chocolate cake

For my cake you need the following ingredients:

For the dough:

• 150g butter
• 100g whole milk chocolate
• 150g flour
• 20g baking cocoa
• 3 eggs
• 180g low-fat quark
• 1 pck. baking powder
• 1 pinch of baking soda
• optional: 2 pipettes of Flavordrops vanilla

For the glaze:

• 50g whole milk chocolate
• 50g dark chocolate
• 1 teaspoon of cooking oil

I deliberately avoided using additional sugar, as the liquid chocolate is very sweet and additional sugar simply makes the cake unnecessarily more powerful. If you want more sweetness in the taste, I recommend using liquid sweeteners or flavor drops.

If you are looking for more delicious baking recipes, just have a look at mine Recipe collection around.

Easy recipe

Juicy Chocolate Cake

Chocolate Cake super juicy combines butter with milk chocolate. The kitchen fills with a lovely scent as it bakes.

Prep time

20 min

Cook time

45 min

Yield

12 servings

★ 5.0 · 2 ratings

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Ingredients

− 12 +

• 150 gbutter
• 100 gmilk chocolate
• 150 gflour
• 20 gbaking cocoa
• 3eggs
• 180 glow-fat quark
• 1 pck.baking powder
• 1 pinchbaking soda
• optional: Flavour Drops Vanilla

• For the glaze

• 50 gmilk chocolate
• 50 gdark chocolate
• 1 tsp.cooking oil

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Instructions

Cook mode

1. Melt the chocolate with the butter in a water bath. Mix the remaining ingredients and then stir in the chocolate.
2. Grease a loaf pan with butter and pour in the batter. Then bake at 180 degrees O/U for about 45 minutes (stick test)
3. Let the cake cool and then remove from the mold. Meanwhile, melt the remaining chocolate with cooking oil over a water bath and then pour over the cake.

Nutrition per serving

Calories

263 kcal

Protein

6.4 g

Carbohydrates

20.9 g

Sugar

8.1 g

Fat

17.6 g

Saturated fat

10.3 g

Fibre

1.8 g

Salt

0.5 g

Calculated estimate – editorial review required

Data source: USDA SR28

Recipe: Corinna · kitchensplace

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