The best moist chocolate cake I have found.
- Carbohydrate 184.386271199502 g
- Cholesterol 1133.21500001035 mg
- Fat 377.690390527628 g
- Fiber 5.9066155429295 g
- Protein 48.2166753678836 g
- Saturated Fat 189.141258766849 g
- Serving Size 1 1 Cake (1622g)
- Sodium 113946.548035795 mg
- Sugar 178.479655656573 g
- Trans Fat 23.4671482123242 g
- Calories 4293 calories
Step-by-step
- Preheat oven to 350(F) degrees.
- Combine flour, sugar, coca, baking soda, baking powder and salt in large bowl.
- Add eggs, milk, vanilla and oil to bowl and beat for 2 minutes.
- Add boiling water and beat making sure to incorporate batter in bottom of bowl.
- Batter will be thin.
- Makes 4 1/2 cups of batter.
- Pour batter into two 8 inch pans or a 9 x 13 inch pan.
- Bake at 350(F) degrees till done.
Standard sponge cakes rely on creaming butter and sugar to incorporate air for a light, crumbly lift, whereas this oil-based batter achieves its dense, tender crumb through liquid fat and boiling water. Introducing boiling water to cocoa powder and flour blooms the starches and dissolves the cocoa solids completely, converting raw dry components into a smooth, homogenous base without risking gluten overdevelopment. When the baking soda and baking powder react with the dairy and heat, they produce rapid carbon dioxide expansion, yielding a thin batter that bakes into an exceptionally moist interior. Storing this baked dessert tightly wrapped at room temperature for twenty-four hours allows the crumb structure to fully stabilize and the moisture levels to redistribute evenly throughout the slice. Second-day tasting reveals that the cocoa notes deepen significantly as the fats cool and coat the palate more slowly, transforming a fresh-from-the-oven treat into a richer, more profound chocolate experience.
