Chocolate Oil Cake is a dessert that smells like home, is easy to make, and captivates from the first bite. It’s perfect for breakfast, as a snack, or as a dessert after meals, and it’s a lighter version of the classic butter cake. The seed oil gives it softness and lightness, while the dark chocolate provides the intensity that makes every piece a small indulgence.
Ingredients:
- 2 cups (260g) all-purpose flour
- 3/4 cup + 2 tbsp (180g) sugar
- 3 large eggs
- 1/2 cup (100ml) vegetable oil
- 1/2 cup (120ml) milk
- 2 tsp (1 packet) baking powder
- 3.5 oz (100g) dark chocolate
- 1/4 tsp (1 pinch) salt
- 1 tsp vanilla extract
How to prepare Chocolate Oil Cake:
- Prepare the batter: In a bowl, beat the eggs with sugar until light and fluffy. Add the oil and continue mixing.
- Mix the dry ingredients: Sift the flour, baking powder, and salt. Gradually add these to the mixture, alternating with milk and vanilla extract.
- Add the chocolate: Pour the batter into a buttered and floured pan, then distribute the chocolate pieces on the surface and gently press them into the batter.
- Bake: Bake in a preheated oven at 350°F (180°C) for about 35-40 minutes. Use the toothpick test to check if it’s done.
Tips:
Store the cake under a glass dome or in an airtight container to keep it soft for up to 4 days. You can also slice it, wrap it in foil, and freeze it to enjoy whenever you want.
Variations:
- With fruit: Add pear or apple pieces to the batter.
- With white chocolate: Replace the dark chocolate with white chocolate for a milder flavor.
- With chocolate glaze: For an even more delicious effect, you can add a light glaze on top.
Bon Appétit!
