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Moist Chocolate Cake

Prep
5 min
Bake
35 min
Total
40 min
Makes
12

Ingredients

  • 3 cups375 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
  • 2 ⅓ cups480 ggranulated sugarYes, that much!
  • 1 cup plus 3 tbsp100 gunsweetened cocoa powderPure unsweetened cocoa powder for baking. In the US use unsweetened cocoa powder (not hot cocoa mix); in the UK, cocoa powder (not drinking chocolate).
  • 1 tspbaking sodaSodium bicarbonate, used as a leavening agent. In the US use baking soda; in the UK, bicarbonate of soda.
  • 2 tspbaking powderGerman baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and in the UK, use regular baking powder.
  • 1 tspsalt
  • 1 ⅓ cups310 mlmilk
  • 2large eggsGerman size M
  • 1 cup plus 2 tbsp270 gwaterhot

Method

  1. Preheat the oven to 350°F (175°C) on convection (fan). Line a 10-inch (26 cm) springform pan with parchment paper.

  2. Mix all the dry ingredients together.

  3. Add the eggs & milk & mix well.

  4. Add the hot water & stir thoroughly for 1 minute.

  5. Into the oven for at least 50 minutes; please do the toothpick test. Moist crumbs will probably still stick to the toothpick. Then let it cool completely.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/moist-chocolate-cake/