Moist Chocolate Cake with Chocolate Sauce
Moist Chocolate Cake with Chocolate Sauce
Description
Indulge in a super moist chocolate cake, easy to make without an electric mixer, and topped with a luscious two-ingredient chocolate ganache. Perfect for any chocolate lover!
Ingredients
⇵
For the Cake
For Soaking the Cake
For the Chocolate Sauce
Instructions
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In a wide bowl, add eggs, sugar, and vanilla.
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Whisk with a hand whisk (no electric mixer needed) until the color becomes light and frothy.
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Add milk and oil to the mixture and whisk to combine.
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Over the wet mixture, sift flour, cocoa powder, baking powder, baking soda, and salt. Whisk gently until just combined.
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Finally, add boiling hot water to the batter and whisk until everything is well incorporated. The batter will be thin.
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Divide the cake batter into small individual molds, or pour it into a large baking tray (size 30 cm).
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Preheat your oven to 180°C.
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Bake the cake on the middle rack for approximately 20 minutes for small molds or 30 minutes for a large tray, or until a toothpick inserted into the center comes out clean.
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In a bowl, combine espresso (or hot water + instant coffee), and sugar. Stir until the sugar dissolves.
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Immediately after the cake comes out of the oven, make small holes in it using a skewer or fork.
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While the cake is still warm, pour the hot soaking liquid evenly over it. Set aside.
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In a saucepan over low heat, combine chocolate (chopped if large) and qeshta (thick cream). Stir continuously until the chocolate melts completely and the sauce is smooth and glossy.
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While the cake is still slightly warm, pour the prepared chocolate sauce generously over the individual cake molds or the large cake tray.
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Garnish with sprinkles or nuts if desired. Serve when the cake has cooled slightly, allowing the sauce to set a bit.
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