Cooking/Eating

Fluffy Chocolate Cake

To celebrate my 25th, I’ve decided to make a chocolate cake. Now I have this awesome recipe for chocolate fondant cake which I’ll share with you another day, but this time I wanted something that I could more easily distribute between friends, and take leftovers to work. I’ve done this type of cake before using shop-bought preparations, but this time it’s a first doing it from scratch.

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Ingredients:

Square/rectangular cake tin (about 25cm long)
200g Butter
200g Sugar
4 Eggs
160g Flour
40g Cocoa powder
chocolate chips
4g Baking powder

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Start by preheating the oven at 200°C. Warm the butter in the microwave, but do not let it melt.

Mix the butter and the sugar, stirring to create a fluffy texture. Add the eggs one by one while you keep mixing. Don’t stop for at least 5min.

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Mix the flour, cocoa powder and baking powder together using a sieve or whisk.

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Lift the butter/sugar mixture and slowly, bit by bit, add the other ingredients. Stir well until it’s all a smooth texture.

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Butter the tin (add a little flour if you know cake has a tendency to get stuck in it), then pour the mixture in.

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Put it in the centre of the oven. Keep it at 200°C for 10-15min befpore turning it down to 150°C for the remaining 30-40min. Towards the end, check with a knife to see whether it’s cooked or not. As long as chocolate keeps clinging to the blade, keep in the oven.

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When done, remove the cake tin and let it cool on the side. Turn over and slide out the cake when it’s cold.

ENJOY!

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Recipe taken from German website Fem.com

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