The moistest chocolate cake
Here’s something to start the year right! I know, I know… I should be posting quinoa salads and detox smoothies. But I am not the type! Chocolate is my forever love. This is a really delicious and moist chocolate cake, perfect if served plain or drizzled with ganache.
Ingredients
- 50 grams cocoa powder
- 125 ml hot coffee or hot water
- 125 grams unsalted butter melted
- 125 ml olive oil or other vegetable oil
- 2 large eggs at room temp
- 200 grams Greek yogurt
- 2 tsp vanilla
- 180 grams all-purpose flour
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 260 grams caster sugar
For the chocolate syrup
- 1/3 cup water
- 1/3 cup granulated sugar
- 1 Tbsp cocoa powder
- 1 Tbsp cognac optional
Instructions
- Butter and flour a loaf pan or 23 cm round bundt pan.
- Preheat oven to 160˚ C fan.
- Mix cocoa powder and coffee in a small bowl.
- Mix flour, baking powder, baking soda, salt and sugar in another bowl.
- In a mixer bowl add melted butter, olive oil, eggs, vanilla, yogurt and the cocoa-coffee mixture. Beat to combine. Add the flour-sugar mixture and beat on slow speed until almost combined. Continue mixing with a spatula until just combined. Don’t overmix.
- Transfer mixture in cake pan. Bake for 30-35 minutes. The cake will rise but may sink in the middle slightly.
- Make the syrup while cake bakes. Mix water, sugar and cocoa powder in a small saucepan. Bring to a boil and remove from heat. Add cognac if using.
- As soon as cake comes out of the oven, brush the surface with syrup. Invert cake on a platter and brush the remaining syrup all-over. Let cake stand until cool. Slice and serve.