The best chocolate cake in the world
The Best Chocolate Cake in the World
There’s something incredibly comforting about a rich chocolate cake. The allure of its soft, moist texture combined with that deep, chocolatey flavor is enough to make anyone’s day a little brighter. This cake is a crowd-pleaser and perfect for any occasion, whether it’s a birthday, an afternoon treat, or just because you deserve a slice of something sweet. Trust me, once you take a bite, you might just declare it the best chocolate cake in the world!
Recipe Overview
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8
Estimated Calories: 320 per slice
Ingredients
1 cup milk (240 ml)
1 cup sugar (200 g)
1 cup vegetable oil (240 ml)
4 tablespoons unsweetened cocoa powder (30 g)
2 large eggs
½ teaspoon vanilla extract
A pinch of salt
2 ripe bananas, mashed
1 cup all-purpose flour (125 g)
1 teaspoon baking powder (5 g)
Butter or oil for greasing
Instructions
In a mixing bowl, beat together the milk, sugar, oil, and cocoa powder for about 3-4 minutes, until the mixture is smooth and slightly thickened. Reserve 1 cup of this chocolate sauce.
To the remaining mixture in the bowl, add the eggs, vanilla extract, salt, and the mashed bananas. Continue to beat until everything is well combined.
Sift the flour and baking powder over the batter. Mix gently just until combined, being careful not to overmix.
Grease an 18 to 20 cm heavy pot with butter or oil. Pour the batter into the pot and cover it with a tight-fitting lid.
Place the pot over a flame diffuser on low heat and cook for 50 minutes. Avoid opening the lid during this time to ensure the cake cooks properly.
Check for doneness by inserting a toothpick in the center; it should come out clean.
Remove from heat and let it cool completely in the pot. Once cool, unmold the cake and drizzle the reserved chocolate sauce on top before serving.
Why This Recipe Works
This recipe stands out because it combines simple ingredients with an easy cooking method. The use of ripe bananas adds natural sweetness and moisture, making this cake not only delicious but also incredibly soft and tender. Plus, cooking it in a pot ensures a lovely, even bake without the need for an oven.
Serving Ideas
This chocolate cake is fantastic on its own, but you can dress it up with fresh fruit, a scoop of vanilla ice cream, or a dollop of whipped cream. It’s perfect for birthday parties, family gatherings, or a cozy dessert at home. You might even consider serving it with some coffee or a glass of cold milk!
Helpful Tips
Use very ripe bananas for the best flavor and moisture.
Make sure to mix the batter gently to avoid a tough cake.
If you don’t have a heavy pot, any oven-safe pot with a tight lid will work well.
Store any leftovers in an airtight container at room temperature for up to three days.
You can also freeze the cake before adding the chocolate sauce and enjoy it later!
FAQ
Q: Can I make this cake without bananas?
A: Yes! You can substitute the bananas with unsweetened applesauce for similar moisture.
Q: How do I know when the cake is done?
A: Insert a toothpick in the center; if it comes out clean, it’s ready!
Q: Can I bake this cake in the oven instead of on the stove?
A: Absolutely! Preheat your oven to 350°F (175°C) and bake in a greased cake pan for 25-30 minutes.
Q: What should I do with leftover chocolate sauce?
A: You can drizzle it over ice cream, pancakes, or use it in other desserts.
Conclusion
Now that you have the recipe, I encourage you to give this chocolate cake a try. It’s a wonderful way to enjoy a homemade treat that’s sure to impress anyone who takes a bite. Happy baking!
Ingredients
Wet Ingredients
1 cup milk (240 ml)
1 cup sugar (200 g)
1 cup vegetable oil (240 ml)
2 large eggs
½ teaspoon vanilla extract
2 ripe bananas, mashed Use very ripe bananas for the best flavor and moisture.
Dry Ingredients
4 tablespoons unsweetened cocoa powder (30 g)
1 cup all-purpose flour (125 g)
1 teaspoon baking powder (5 g)
A pinch of salt
For Greasing
Butter or oil For greasing the pot.
Method
Preparation
In a mixing bowl, beat together the milk, sugar, oil, and cocoa powder for about 3-4 minutes, until the mixture is smooth and slightly thickened. Reserve 1 cup of this chocolate sauce.
To the remaining mixture in the bowl, add the eggs, vanilla extract, salt, and the mashed bananas. Continue to beat until everything is well combined.
Sift the flour and baking powder over the batter. Mix gently just until combined, being careful not to overmix.
Cooking
Grease an 18 to 20 cm heavy pot with butter or oil. Pour the batter into the pot and cover it with a tight-fitting lid.
Place the pot over a flame diffuser on low heat and cook for 50 minutes. Avoid opening the lid during this time to ensure the cake cooks properly.
Check for doneness by inserting a toothpick in the center; it should come out clean.
Remove from heat and let it cool completely in the pot. Once cool, unmold the cake and drizzle the reserved chocolate sauce on top before serving.
Notes
This cake can be dressed up with fresh fruit, vanilla ice cream, or whipped cream. Store any leftovers in an airtight container at room temperature for up to three days. You can also freeze the cake before adding the chocolate sauce and enjoy it later.