June 28, 2016
This is it. This is T H E chocolate cake recipe you’ve been searching for. This time I made it as the most student version as possible. Baked in a big tray, with raspberry jam on top and sprinkled with some sprinkles. But you can make an actual cake out of it or cupcakes. The choice is yours. The reason this is such an IT recipe that makes you wanna cry unicorn tears is the fact that the dessert is so moist and soft and it melts in your mouth.
The combination with raspberry jam I used in this recipe adds the perfect sourness to it.
For a big baking tray; Very easy; Time of preparation 40 min
Ingredients
2 eggs
360 g sugar
60 g cocoa
2 pinches of salt
2,5 dl milk
1,2 dl oil
1 vanilla sugar or vanilla extract
280 g flour
2 teaspoons baking soda
1 teaspoon sodium bicarbonate
1 dl boiling hot water
1 lonček marmelade
Instructions
- Start preheating the oven to 180°C.
- Whisk eggs and sugar well. Add cocoa, salt, milk, oil and vanilla sugar or extract. Mix well.
- Stir baking powder and baking soda in flour. Add this mixture into the liquid mixture.
- Pour boiling hot water over everything and mix well.
- Pour in greased tray and bake for 30 minutes.
- Take it out of the oven and let it cool down.
- Top with jam and cut it in squares.
Wise-ass corner
The mixture will be very liquidy but fear not! That’s how it’s supposed to be.
