Recipe: Supermoist Double Chocolat Cake
1.6 min read
INSPIRATION: ORIGINAL RECIPE
RECIPE TYPE: SUHOOR
SERVES: 24
DIFFICULTY: AVERAGE RECIPE
PREP TIME: 15MINS
COOK TIME: 35MINS
TOTAL COOK TIME: 50MINS
INGREDIENTS:
3 1/2 c. all purpose flour
2 c. cocoa powder 100%
1 c. COCONUT SUGAR
2 C DATES SYRUP
baking powder
1 Tbsp. baking soda
2 Tbsp. instant coffee powder
1 tsp salt
1 c. OLIVE oil
4 pcs. eggs
1 - 370 ml can evaporated milk
1 Tbsp. vinegar
1 Tbsp. vanilla
2 c. hot water
INSTRUCTIONS:
- Mix all dry ingredients and sift 3 times. Set aside.
- Mix all wet ingredients except hot water using a mixer or a whisk.
- Combine the wet with the dry ingredients. (You may use a wooden spoon to do this)
- Pour in hot water. Mixture will become runny. (Don't worry.. it will still be good)
- Pour into a greased and lined baking pan.
- Bake in a pre heated 325 degrees oven for 30 mins or until done (for round or rectangular pans), 15 mins for muffin pans.
- Frost with ganache (recipe follows) or icing of your choice.
NUTRITION FACTS:
Per Container; 24 pcs
Total Calories: 6964 kcal
Calories per serving: 290 kcal
Carbohydrates: 57 g
Protein: 12 g
Fats: 12 g
*computation based from USDA Food Composition Table, ADA FEL
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