Quick and Easy Chocolate Cake
with Chocolate Topping
SIFT TOGETHER:
210 Gr Flour
210 Gr Sugar
3 Tb Unsweetened Cocoa
1 tsp Baking Soda (bicarbonate)
½ tsp Kosher Salt
MIX:
⅜ C Vegetable Oil
1 tsp Vanilla Extract
1 Tb White Vinegar
1 C Cold Water
Preheat the oven to 350ºF.
Butter an 8"-9" round pan and line the bottom with parchment paper. Butter the parchment paper.
Sift the dry ingredients together into a medium-sized mixing bowl.
Separately, combine the wet ingredients then mix them into the dry, whisking to blend.
Pour the batter into the cake pan and place it in the oven.
Bake until a toothpick inserted in the center comes out clean. 30 minutes for a 9” aluminum pan or 9” springform pan, 39 minutes for an 8” aluminum pan. Internal temperature at the center of 205ºF.
Let it cool completely in the pan on a wire rack.
Chocolate topping
83 Gr Light Corn Syrup
70 Gr Chocolate Chips/Chocolate (semi-sweet or milk)
57 Gr Butter
Combine the ingredients in a microwavable bowl.
Microwave for one minute. Stir rapidly with a spoon until the chocolate has melted and the mixture is smooth and shiny.
Cool until it thickens enough so it won't run off the cake onto the platter. Spread it over the cooled cake. (unlike the photo below)