Who can resist a slice of moist chocolate cake? This recipe results in a cake that’s perfectly soft and flavorful, thanks to its rich cocoa flavor and the special twist of almond milk and hazelnut cream for a decadent finish. Whether you’re baking for a celebration or a cozy treat, this cake is sure to impress with its tenderness and indulgent chocolatey goodness.
Why This Recipe Works
This moist chocolate cake relies on a combination of baking soda and baking powder for lightness, while the cocoa powder gives the cake its deep, rich flavor. The almond milk keeps the cake moist, and the vinegar reacts with the baking soda to help the cake rise beautifully. The hazelnut cream not only adds a delicious topping but gives the cake an extra level of richness that pairs perfectly with the chocolate flavor.
What You’ll Need:
- Flour (145g): The base of the cake that provides structure while keeping it light and fluffy.
- Cocoa Powder (25g): The key ingredient for that rich chocolate flavor that makes this cake so indulgent.
- Baking Powder (1 tsp) and Baking Soda (1/2 tsp): These leavening agents help the cake rise and become airy and light.
- Oil (25g): Adds moisture and helps create a tender crumb.
- Almond Milk (245g): A dairy-free alternative that adds moisture and a subtle nutty flavor.
- Vinegar (2 tsp): The acid helps activate the baking soda, ensuring the cake rises properly.
- Sugar (150g): Sweetens the cake while balancing the bitterness of the cocoa powder.
- Chocolate (60g): Adds richness and texture to the cake with little pockets of melted chocolate in every bite.
- Hazelnut Cream: For covering the cake and adding a sweet, creamy finish that complements the chocolate perfectly.
How To Make This Recipe:
Step 1: Preheat the Oven
- Preheat your oven to 356°F (180°C). Grease or line a cake pan with parchment paper so the cake won’t stick.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and baking soda. This ensures there are no lumps and the leavening agents are evenly distributed.
Step 3: Mix the Wet Ingredients
- In a separate bowl, whisk together the almond milk, oil, vinegar, and sugar until the sugar is dissolved and the mixture is smooth.
Step 4: Combine the Wet and Dry Ingredients
- Gradually pour the wet mixture into the dry ingredients, mixing well to combine. Stir until the batter is smooth, and no dry pockets remain. The batter will be thick but moist.
Step 5: Add the Chocolate Chips
- Fold in the chocolate chips to the batter. These will melt into the cake, creating pockets of gooey, melty chocolate throughout.
Step 6: Bake the Cake
- Pour the batter into the prepared cake pan and smooth the top. Place the pan in the preheated oven and bake for 25 minutes. You can test if the cake is done by inserting a toothpick into the center—if it comes out clean, the cake is ready.
Step 7: Cool and Decorate
- Once the cake is baked, remove it from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, spread a generous layer of hazelnut cream over the top of the cake for a rich, nutty finish.
Tips + Tricks for Recipe Success:
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake.
- Use Good Quality Cocoa Powder: The flavor of the cocoa is key to making a rich, flavorful cake, so using a high-quality cocoa powder will give the best results.
- Check for Doneness: Ovens vary, so start checking your cake at 22 minutes. If the toothpick comes out clean, the cake is done!
- Cake Layers: If you want to make a layered cake, you can split the batter between two cake pans and bake them separately. Just reduce the baking time slightly to avoid overbaking.
How To Serve:
- Classic: Serve the cake as is with a dusting of powdered sugar or extra chocolate chips on top.
- With Ice Cream: Pair a slice of the cake with a scoop of vanilla or chocolate ice cream for the ultimate dessert combo.
- Whipped Cream: Top with fresh whipped cream and a drizzle of chocolate sauce for a treat that’s sure to impress.
- Fresh Berries: Add a few fresh berries (like raspberries or strawberries) to balance the sweetness with a touch of tartness.
Time Breakdown:
- Preparation Time: 10 minutes
- Baking Time: 25 minutes
- Cooling Time: 30 minutes
- Total Time: 45 minutes to 1 hour
Nutritional Information (Approximate per serving):
- Calories: 250-280 kcal (depending on serving size)
- Fat: 15-18g
- Carbohydrates: 30-35g
- Protein: 3g
- Sugar: 20g
- Sodium: 200mg
Conclusion
This moist chocolate cake is the perfect treat for chocolate lovers, with a rich flavor, soft texture, and melt-in-your-mouth chocolate chips. The hazelnut cream topping makes it extra special, turning an already delicious cake into something truly indulgent. Whether you’re making it for a celebration or just because, this cake is sure to be a hit. Enjoy every bite!