このチョコレートケーキは何日もしっとりしたまま！😱🍫

このチョコレートケーキは何日もしっとりしたまま！😱🍫

Today we’re making the most moist chocolate cake you’ve ever seen. Look at that rich dark color. Black never looked this delicious. This is the joy of pastry. We need six eggs for this recipe. Gently separate the whites from the yolks like a little kitchen ritual. Add two tablespoons of sugar and one teaspoon of vanilla right into the yolks. Go back to the egg whites and beatet for 1 minute. They should just turn foamy. Then add half a cup plus 1 tbsp of sugar a little at a time. Keep beating until the mixture turns glossy. Stop when stiff peaks hold their shape. It’s time to beat the yolks for 2 minutes until the color turns soft and pale like a quiet little sunrise. Now add 2 tbsp of milk. Then 2 tbsp of oil and 1 tbsp of honey to deepen the cake’s color. Beat for a few more seconds just until everything comes together. Then go and mix the yolks with the whites. First, give the whites a quick stir with a whisk just to loosen them up. Then pour in the yolk mixture. This chocolate cake recipe can even be used as a birthday cake base. Stir slowly just until it all comes together. Keep going until everything feels just right. Let’s add the dry ingredients now. Start with one cup of flour, then half a cup of cocoa powder. Finally, 1 and 1/2 teaspoon of baking powder. Sift them in three parts, gently whisking after each addition like you’re slowly waking the batter up. And remember, never add all the flour at once. It can weigh the mixture down. Instead, add it little by little, letting the batter stay soft and airy. [Music] And since we’re talking about the dry mix, let’s talk cocoa for a second. Natural cocoa is lighter and has a gentle tang. Dutch processed cocoa is darker and gives a deeper chocolate taste. Whichever you choose, make sure it’s good quality. It makes all the difference. Pour the mixture into a 22 cm pan. Bake at 170° C for about 40 minutes. Then go and start making the chocolate sauce. In a small saucepan, pour 1/3 cup of oil. Add 1/3 cup of cocoa powder. Stir until it turns smooth and glossy. Then add 1 and 1/2 cups of milk and a/2 cup of sugar. Place over medium heat and stir until the sugar dissolves. When it starts to bubble around the edges, remove from the heat. Add 1/2 cup of dark chocolate to the hot mixture. Stir until it melts completely and turns silky smooth. Right after baking, take the cake out of the pan. This step is important. Don’t let it cool in the pan. For the best result, both the cake and the chocolate syrup must stay hot. That way, the cake will stay super moist and full of flavor. Slice off a thin layer from the top of the cake and set it aside. This will open the surface, letting the syrup sink in beautifully. Cut the cake into eight slices and place them back into the pan. If you can use a slightly larger pan, it helps the cake absorb the syrup better. Slowly pour the chocolate sauce over the cake, letting it drip into every cut. Save a little sauce for later. We’ll use it to make everything shine. Let the rest for about 1 hour. For each slice you take out of the pan, first coat it with the sauce at the bottom. Make sure to cover all the sides before serving. By the way, don’t forget to like and subscribe. It really helps the channel grow. Finally, brush the top of each slice with the sauce you saved. This will make the cake shiny and beautiful. Here you are, the most moist chocolate cake ever. This is the joy of pastry.

This is not just a chocolate cake — this is the most moist, rich, and glossy chocolate cake you’ll ever try! 🍫✨
Every slice is soaked with chocolate sauce, making it fudgy, soft, and irresistible.
Perfect for birthdays, parties, or simply when you crave something truly decadent.

By the way, don’t forget to like and subscribe — it really helps the channel grow. ❤️
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📝 Ingredients:
Egg 6 pcs
Sugar 120 g (½ cup + 1 Tbsp) – for whites
Sugar 30 g (2 Tbsp) – for yolks
Vanilla extract 1 tsp
Milk 30 ml (2 Tbsp)
Oil 30 ml (2 Tbsp)
Honey 15 ml (1 Tbsp)
Flour 120 g (1 cup)
Cocoa powder 60 g (½ cup)
Baking powder 1 ½ tsp

Chocolate Sauce:
Oil 80 ml (⅓ cup)
Cocoa powder 35 g (⅓ cup)
Milk 350 ml (1 ½ cup)
Sugar 100 g (½ cup)
Dark chocolate 75 g (½ cup chopped)

Voice-over generated with the help of AI voice synthesis

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