Ready in 45 minutes
The most delicious, smooth... and moist chocolate cake you will ever make. And the best part... it is FAST and SIMPLE!
Preheat the oven to 325 degrees.
In your stand-type mixer and with the whip attachment beat the eggs for three minutes at medium speed, until they are bubbly and lighter colored. While the eggs are beating, melt the butter and measure the other ingredients. Measure the cocoa by spooning cocoa into a cup—do not compress the cocoa.
Add the sugar and cocoa and beat in. While the mixer is running, drizzle in the melted butter. Continue beating until mixed. Scrape the batter into the pan.
Bake for 30 to 40 minutes or an insta-read thermometer registers 165 to 170 degrees when inserted into the center of the cake. Cool on a wire rack and then place in the refrigerator to chill. The cake will become dense as it cools. Dust with powdered sugar if you desire.
Yield: 12 servings.
desi1987 4y agohow much cocoa is needed doesn't state thank you
pjw330 4y agoMentioned earlier that the batter was yummy. The cake was even yummier! It was a big hit and quite beautiful to boot. I used a bundt pan to make it which gave it a nice form. I think next time that I serve it though, I will take it out of the fridge early enough to let it come to room temperature before serving. It was a little hard to cut until it sat out for a while. Nevertheless, once I got past the initial texture-try not to think cake--it was scrumptious! I will definitely make it again.
chick2geek 6y agoBe sure and use good quality, dark cocoa. I use Ramstadt-Breda Dark Cocoa which has three times the cocoa butter of most national brands. This will not be the same with ordinary cocoa. I usually dust with powdered sugar and drizzle hot fudge on afterwards... you can also add powdered sugar and a razzleberry drizzle on top. [I posted this recipe.]