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–+ servings

Chocolate Cake

We shouldn't count calories with this cake. Sometimes it just has to be chocolate and this chocolate cake is by far the juiciest and tastiest I know. An absolute treat!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour
Course Cake
Cuisine American
Servings 12 pieces
Calories 220 kcal

Equipment

  • Loaf pan
  • Food processor or hand mixer
  • Baking paper

Ingredients
  

  • 300 g butter room warm
  • 150 g raw cane sugar
  • 1 teaspoon vanilla extract alternatively vanilla sugar
  • 5 organic eggs
  • 180 g flour
  • 150 g ground almonds, with skin
  • 30 g dark cocoa powder
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 pinch of salt
  • 100 g milk chocolate chips
  • 150 g milk chocolate coating

Instructions
 

  • Preheat the oven to 180 degrees top/bottom heat. Line a loaf pan with a sheet of baking paper.
  • Beat the softened butter together with the sugar, vanilla extract and eggs for at least 5 minutes until very fluffy. This is best done in a food processor or with a hand mixer.
  • Mix the flour with the almonds, dark cocoa powder, baking powder, cinnamon and 1 pinch of salt. Add to the butter and egg mixture and stir in just briefly.
  • Fold in chocolate shavings and pour batter into prepared pan and smooth out.
  • Bake the cake in the middle of the preheated oven for 50-60 minutes. Towards the end of the baking time, cover with aluminum foil if necessary to prevent the cake from getting too dark. Prick the center of the cake with a wooden stick. The cake is done when no dough sticks to the stick.
  • Let cake cool first in the pan, then on a wire rack. Coat all sides with chocolate glaze and allow to set before cutting.

Notes

I have already baked this cake several times and always with small modifications. Milk chocolate works best here and you should also not do without the almonds. They make the cake nice and fluffy and juicy.
Keyword chocolate, chocolate-cake
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