Hi everyone! Today I’m here with my personal favourite chocolate cake recipe that’s a hit in the family. Everytime you crave a warm gooey chocolate dessert, there’s no way you don’t think of this. Plus it’s super easy! ❤️
Difficulty Level: Beginner
Serving: 1 lbs, 5-6 people
Prep Time: 10 mins
Bake Time: 35-45 mins
For Cake Sponge:
Bitter-Sweet Chocolate (چاکلیٹ)
30 grams or 4 to 5 pieces
1 cup or 250 ml
All Purpose Flour (میدہ)
120 grams or 1 cup
Cocoa Powder (کوکو پاؤڈر)
35 grams or 1/3 cup approx
Cooking Oil (تیل)
1/4 cup or 60 ml
Powdered Sugar (چینی)
180 grams or slightly less than 1 cup
Baking Soda (بیکنگ پاؤڈر)
For Chocolate Sauce:
Unsalted Butter (مکھن)
Dairy Cream (کریم)
Cocoa Powder (کوکو پاؤڈر)
Icing Sugar (آئسنگ شوگر)
You can replace oil with butter but I would recommend using oil for a moist sponge. If you do not have baking soda, you can add Baking powder instead. If using Baking Soda, make sure that you do not use dutch-processed cocoa powder. All the local available cocoa powder brands in Pakistan are naturally processed which makes their acidic levels high. Higher acidic level makes the Baking Soda ideal to be used to eliminate any unfavourable or sour taste.
1. To make the cake sponge, first combine milk, coffee, and bitter-sweet chocolate pieces in a pot and let it boil until the chocolate has completely melted.
2. Turn the heat off and whisk in sifted cocoa powder. Sifting is important to make sure the hot chocolate is lump-free.
3. Set it side so that it is just warm to the touch and work on the rest of the batter.
4. Cream oil and sugar together in a bowl and then add an egg. Whisk it in and then add another. Incorporate one at a time and whisk until slightly pale.
5. Then divide the flour and hot chocolate in 3 parts. Add one part flour in the batter, mix it in and then add one part hot chocolate. Mix and continue alternating the two until you run out of them.
6. Make sure everything is combined well. Then add salt and baking soda.
7. Give it one last mix to ensure the batter is smooth and pour it into a 6-inch or 7-inch cake tin lined at the bottom with greased baking paper. I used 6-inch tin to give more height to the cake.
8. Tap the tin on a flat surface to remove any air bubbles and bake at 180°C for 35 to 45 mins until risen and the center is not jiggly.
9. While the cake is baking toast some marshmallows for topping tha cake and set then aside for later.
10. To make the warm chocolate sauce, add butter, cream, icing sugar, and cocoa powder in a saucepan over low heat and mix and melt everything together.
11. Take the cake out and run the knife along the edges of the pan to release the cake. Turn it upside down so the cake comes out and remove the baking powder.
12. Turn it over again and pour the warm chocolate sauce on top. Place the marshmallows on top and enjoy warm.
Tip & Tricks:
This cake needs to be devoured when warm. You can store it in an airtight container and keep it in a refrigerator for about a week and reheat it for 30 seconds before serving. For a moist sponge, I would recommend using oil instead of butter but that’s totally your preference at the end. When adding the hot chocolate mixture to the cake batter, make sure to it’s slightly warmer than room temperature. If too hot, it could curdle the eggs and if too cold it could thicken up and make the batter really really dense. When the cake batter is poured into the baking tin, make sure to tap it on a flat surface to distribute the batter evenly throughout the tin and knock any air bubbles that may have formed. Toasted marshmallows add that hot chocolate effect to this recipe but just in a cake form!