Cacao harvested, aged and currently crafted by our chocolate-maker: January 2018 Harvest. Single-region from rainforests of Agusan del Sur.

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:

  1. Mix all dry ingredients and sift 3 times. Set aside.
  2. Mix all wet ingredients except hot water using a mixer or a whisk.
  3. Combine the wet with the dry ingredients. (You may use a wooden spoon to do this)
  4. Pour in hot water. Mixture will become runny.  (Don't worry.. it will still be good)
  5. Pour into a greased and lined baking pan.
  6. Bake in a pre heated 325 degrees oven for 30 mins or until done (for round or rectangular pans), 15 mins for muffin pans.
  7. 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

 Click here to download the recipe card. 
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