Homemade chocolate cake, easy and very fluffy

Homemade chocolate cake, easy and very fluffy. This is a very simple and chocolatey recipe that hides an ingredient that may seem strange for a sponge cake: we are going to use hot water, which is going to give it the extra juiciness that this cake has. Cocoa powder tends to dry out the dough, so using hot water, we make a very wet dough. The result is an impressive sponge cake.

This cake can last a few days as freshly made if we keep it in an airtight container. Also we can freeze itsince it looks great and thus have reserves of cake in the freezer and take it out whenever we feel like it.

Marina Corma

recipe information

• • Preparation time: 15 minutes

• • cooking time: 50 minutes

• • total time: 1 hour and 5 minutes (plus cooling time)

• • rations:10

• • Category: cake shop

• • type of cuisine: international

• • Calories per serving (kcal):425

Chocolate cake ingredients

• • 3 eggs M

• • 200g white sugar

• • 120 g of sunflower oil

• • 160 g of whole milk

• • 180 g of wheat flour

• • 50 g unsweetened cocoa powder

• • 2 teaspoons chemical yeast (Royal type)

• • 1 pinch of salt

• • 100 g of hot water

Marina Corma

Necessary utensils

• • 18 cm diameter mold

How to make homemade chocolate cake

We beat 3 M eggs with 200 grams of white sugar until the mixture doubles its volume.

Marina Corma

Add 120 grams of sunflower oil and integrate it into the mixture.

Marina Corma

We added 160 grams of whole milk and integrated it.

Marina Corma

We sift 180 grams of wheat flour together with 50 grams of unsweetened cocoa powder, 2 teaspoons of chemical yeast and 1 pinch of salt.

Marina Corma

We integrate the flour with enveloping movements into the mixture until there is no rest.

Marina Corma

Finally, we add 100 grams of hot water.

Marina Corma

Preheat the oven to 180 ºC with heat up and down. Line the base and grease the mold. Pour the mixture into the mold and bake for 50 minutes or until when inserted with a toothpick it comes out clean.

Marina Corma

Remove the cake from the oven and let it cool for 15 minutes. Then, we unmold it and let it cool completely on a wire rack.

Marina CormaMarina Corma

Easy preparation summary

1. 1. Beat the eggs and sugar until doubled in volume

1. 1. We add the oil

1. 1. We add the milk

1. 1. Sift the flour, cocoa, chemical yeast and salt

1. 1. We integrate the flour with enveloping movements

1. 1. Add the hot water

1. 1. Preheat the oven to 180 ºC heat up and down. Grease and line the mold. Pour the mixture and bake for 50 minutes.

1. 1. Let cool for 15 minutes and unmold