Recipe for making fluffy chocolate cake. This chocolate cake immediately catches the eye because of its particularly airy structure and has a particularly delicious chocolate flavour. The recipe for the light chocolate cake is particularly easy to make even for beginners and guarantees an excellent dessert that will appeal to many. Are you looking for an easy and delicious light chocolate cake recipe? Then read on quickly.
Before you start baking the delicious airy Polish chocolate cake, I would like to give you a small tip, actually it is two tips. I myself do not use margerine as it is a leftover product that is made from oil (non-edible oil that is). In addition, the whole cry to limit cholesterol has long since become obsolete and cholesterol appears to be good.
Everyone decides that for themselves, of course, but we haven't used marginrine for years. Because this recipe specifically uses an oil-containing ingredient, I chose to use (coconut) oil. However, you can go in all directions with it and just use a different (natural) type of oil. I don't recommend using butter, because butter is a different substance.
My second tip :When baking with cocoa, always use the highest quality cocoa you can find. Abroad, it is always recommended to use the high-quality Dutch cocoa and I prefer Van Houten cocoa. I have been using this for all my chocolate recipes for years and I am very satisfied with it. The cocoa has a delicious deep chocolate taste.
Alright, enough chatter, let's get on with the recipe so you can enjoy a delicious cup of coffee at the end of the morning with a piece of airy chocolate cake. If you prefer a somewhat fuller taste and a more 'wet' cake, I recommend that you also make a delicious banana chocolate cake. It has a slightly fuller taste and the bananas used underline the chocolate flavor perfectly.
Print Recipe light chocolate cake Preparation 15 min Baking/cooking time 1 hour Time 1 hour 15 min Dish:Dessert Cuisine:Polish Servings:12 Author:anja Ingredients
To start, put the pan on the stove with the margerine (or the oil in my case), the water, the sugar and the cocoa
Bring to the boil while stirring, let it cook for 1 minute and set aside to cool partially
When the mixture is no longer too hot, you can pour it into the bowl
Now add the eggs and beat them in. Note:if the mixture is too hot, your eggs will coagulate! Resist the temptation and rather wait a little too long than too short, because congealed eggs in your cake... no, you don't want that (unfortunately you can also throw the mixture away)
After this, the flour is mixed under the mixture
Finally, mix baking powder and vanilla sugar into the batter
You should see air bubbles form during mixing. This immediately indicates that your batter was successful and guarantees a delicious airy cake
8. Pour the batter into the mold and let the cake bake at a temperature of 175˚C in the middle of the oven for about 60 minutes
Do you have any questions about this fluffy chocolate cake recipe? Let me know. Did you make the cake? Please leave a review.
