Making a good chocolate cake is all about maintaining moistness without letting the cake become too much like a brownie. This cake is moist, but relatively light, and is perfect to be filled. I use it for most of my layered chocolate cakes and even used it for a very large wedding cake, one tier filled with fresh cherries and cream and the other with a fresh raspberry gelee.
- 100gr cacao powder
- 180ml boiling water
- 200gr butter
- 100ml milk
- 200gr sugar
- 350gr flour
- 1 tbs baking powder
- 6 large eggs
Makes a 25-27cm springform, serves 12-16
Line a spring form bottom with baking paper.
Combine the cacao powder and the boiling water in a large mixing bowl. Add the butter and stir until the butter is mixed in well. Now add the remaining ingredients except the eggs and stir to combine well. Add the eggs now (if you add them on the hot chocolate mixture you might get scrambled eggs) and mix to combine everything.
Pour the batter in the spring form. Bake for 50-60 minutes on 175°C. A skewer should come out just dry.
Leave the cake to cool for 5 minutes, then remove the springform and the baking paper and let it cool further on a cooling rack.