Creamy Chocolate Cake with Sauce

Before getting started, gather the following ingredients:

For the Cake:

1 cup whole milk
3 eggs
1 cup soybean oil
1 cup cocoa powder (50% cocoa)
2 cups sifted all-purpose flour
1 cup sugar
1 tablespoon baking powder

For the Chocolate Syrup:

1 cup sugar
1 tablespoon unsalted margarine
½ cup whole milk
1 cup cocoa powder (50% cocoa)

Directions

Follow these steps to bake your creamy chocolate cake:

Step 1: Gather all your ingredients and preheat your oven to 180°C (356°F).
Step 2: In a blender, combine the eggs, milk, oil, and sugar. Blend until creamy and smooth.
Step 3: Gradually add the sifted flour and cocoa powder to the mixture, alternating between each. Blend after each addition until combined.
Step 4: Finally, add the baking powder and mix gently with a spoon.
Step 5: Pour the batter into a greased baking pan dusted with cocoa powder to prevent sticking.
Step 6: Bake in the preheated oven for about 35 minutes or until a toothpick inserted in the center comes out clean.
Step 7: While the cake is baking, prepare the chocolate syrup. In a saucepan, combine sugar, margarine, milk, and cocoa powder.
Step 8: Cook the syrup over medium heat, stirring constantly until the mixture thickens slightly.
Step 9: Once the cake is out of the oven, drizzle it with the warm chocolate syrup.
Step 10: Decorate with chocolate sprinkles and fresh strawberries if desired. Allow the cake to cool before serving.

FAQs

What type of cocoa powder should I use?

It’s best to use a high-quality cocoa powder with at least 50% cocoa content for richer flavor.

Can I use vegetable oil instead of soybean oil?

Yes, you can substitute vegetable oil with the same measurement without affecting the cake’s overall taste.

How can I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week.

Can I freeze the cake?

Yes, you can freeze the cake. Make sure it’s cooled completely, then wrap it tightly in plastic wrap and aluminum foil before freezing.

What can I use instead of margarine in the syrup?

You can replace margarine with unsalted butter to achieve a richer flavor in the chocolate syrup.

Conclusion

This creamy chocolate cake with sauce is a delightful treat that’s sure to be a hit with anyone who tries it. Its ease of preparation coupled with an indulgent flavor profile makes it an absolute must-try. Whether for a special occasion or simply to satisfy a chocolate craving, this cake delivers a memorable experience. Grab your ingredients and start baking today!

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