top of page

MARCOM CHOCOLATE CAKE

170°C

40 Min.

10-12 Por.

INGREDIENTS

  • 1⅓ cups (235g) sugar 

  • 3 eggs 

  • 2 cups (300g) plain (all-purpose) flour 

  • 1½ + ½ cups milk

  • 1½ teaspoons baking powder (1 pack) 

  • 1½ teaspoons vanilla sugar (1 pack) 

  • 8 teaspoons cocoa powder 

  • 1 cup (250ml) olive oil (or sunflower) 

  • 10 gr butter

LET`S BAKE IT

  • Grease a 28 cm cake tin with butter.

  • Place eggs and sugar in the bowl of an electric mixer and beat until light and creamy. Add cocoa powder, oil, 1½ milk and beat well. Take a part one cup of the mixture. (We are going to use it for the chocolate glaze)

  • Sift the flour, baking powder and vanilla sugar over the rest mixture and mix all until just combined.

  • Set your oven to 170°C. Pour the mixture into the tin and bake it for 40 minutes or until just set. (Better to check the cake with a wooden stick). Cool in the tin.

  • To make the chocolate glaze, combine the 1 cup of the mix and ½ cup of milk in a saucepan over low heat and stir until smooth. Allow the glaze to stand for 3 minutes before spreading over the top of the cake. Bon appetit.

bottom of page