Very Moist Chocolate Cake

Ingredients

• 200 g Milk chocolate (cut into pieces)
• 30 g Unsweetened cocoa (unsweetened)
• 1 sachet Baking powder (about 10 g)
• 120 ml Milk (lukewarm)
• 100 g Butter (softened or melted)
• 150 g Sugar (white)
• 100 g Flour (all-purpose)
• 2 sachets Vanilla sugar
• 1 pinch Salt
• 1 Egg (at room temperature)
• 1 tablespoon Water (to adjust consistency)

Instructions

1. Melt the chocolate

   In a saucepan over a bain‑marie, melt the milk chocolate with a little lukewarm milk, stirring gently until a smooth texture is achieved.

   Time: PT5M

2. Whisk the sugar, salt and egg

   In the large bowl, add the sugar, salt and egg. Whisk on medium speed for about 1 minute until the mixture lightly foams.

   Time: PT2M

3. Incorporate the butter

   Add the softened or melted butter to the mixture and stir until fully incorporated.

   Time: PT2M

4. Add the milk

   Pour the milk at room temperature gradually while mixing gently.

   Time: PT2M

5. Vanilla sugar

   Add the two packets of vanilla sugar (or chosen alternative) and mix briefly.

   Time: PT1M

6. Incorporate the melted chocolate

   Pour the melted chocolate into the bowl and mix until a homogeneous batter is obtained.

   Time: PT2M

7. Add the dry ingredients

   Sift the unsweetened cocoa, flour and baking powder together, then gently fold them in from the bottom up using the spatula.

   Time: PT3M

8. Prepare the pan

   Butter and flour the 22 cm pan, then pour the batter and smooth the top with the spatula.

   Time: PT2M

9. Bake

   Bake the cake at 180°C for about 20 minutes. Check doneness with a toothpick that should come out slightly moist.

   Time: PT20M

   Temperature: 180°C

10. Cooling

    Let the cake warm for 10 minutes in the pan, then unmold and place on a rack to cool completely or refrigerate if serving cold.

    Time: PT10M

11. Glaze (optional)

    Melt white chocolate with a little powdered sugar, drizzle over the cooled cake and let set.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Milk chocolate: dark chocolate, white chocolate
• Instead of Unsweetened cocoa: unsweetened cocoa powder
• Instead of Baking powder: baking soda (½ teaspoon)
• Instead of Milk: almond milk
• Instead of Butter: margarine
• Instead of Sugar: cane sugar
• Instead of Flour: whole wheat flour
• Instead of Vanilla sugar: vanilla extract + sugar
• Instead of Salt: sea salt
• Instead of Egg: apple sauce puree (¼ cup)
• Instead of Water: extra milk

Equipment Needed

• Large bowl
• Whisk or electric mixer
• Silicone spatula
• Bain‑marie saucepan
• 22 cm cake pan
• Oven
• Cooling rack (optional)
• Kitchen scale (optional)
• Measuring spoon (optional)
• Plastic wrap (optional)
• Knife (optional)
• Cutting board (optional)

Critical Steps — Do Not Skip

• Melt the chocolate
• Whisk the sugar, salt and egg
• Add the dry ingredients
• Bake

Chef Tips from the Video

• Use high‑quality chocolate for an intense flavor.
• Melt the chocolate over low heat to avoid burning.
• Do not overmix after adding the flour to keep the cake light.
• Check doneness with a toothpick that should come out slightly moist.
• Let the cake cool in the pan for 10 minutes before unmolding to avoid breaking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Wrap well and keep for up to 2 months.

Room temperature: At room temperature, covered, for up to 1 day.

Make-Ahead Tips

• The cake keeps very well for 24 hours in the refrigerator.
• You can prepare the glaze ahead of time and keep it chilled.
• For an even moister cake, let it rest in the refrigerator before serving.