Recipe Mole Poblano
Do you think chocolate only belongs in sweet desserts? Then you haven't yet discovered the culinary world of Mole Poblano - the famous Mexican dish in which chocolate is the secret protagonist.
Recipe for chocolate cake
The irresistible chocolate cake
Simple & delicious!
Who can resist a moist piece of chocolate cake? We know the answer is: hardly anyone! And that's why today we have a recipe from the Chocolate Museum for you that is not only incredibly delicious, but also very easy to prepare. Perfect for anyone who has a spontaneous craving for something sweet or wants to surprise their loved ones with a homemade treat.
Forget complicated ingredient lists and hours of baking. Today's recipe proves that chocolate happiness can also be very simple. So, grab your aprons and let's bake this dream of a chocolate cake together!
What you need for our chocolate miracle:
- 200g flour
- 200g sugar
- 75g cocoa powder (unsweetened)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch of salt
- 2 eggs
- 120ml milk
- 120ml vegetable oil
- 1 teaspoon vanilla extract
- 120ml hot water
And it's that simple:
Preparation is half the battle: Preheat your oven to 175°C top/bottom heat. Grease a springform pan (approx. 24 cm in diameter) well and dust it lightly with flour or cocoa powder.
Combine the dry ingredients: In a large bowl, thoroughly mix together the flour, sugar, cocoa powder, baking powder, bicarbonate of soda and salt. No lumps desired!
The liquid liaison: In a separate bowl, mix the eggs, milk, vegetable oil and vanilla extract.
Everything comes together: Add the liquid ingredients to the dry ingredients and mix everything with a whisk or hand mixer until you have a smooth batter. But be careful: don't mix for too long, otherwise the cake will be tough!
The secret tip for moistness: carefully stir the hot water into the batter. It will be quite runny now, but that's what makes it so incredibly moist later on!
Very important: taste the dough in between. Yummy!
Off to the mold: Pour the batter into the prepared springform pan.
Into the oven: Preheat the oven to 180 degrees Celsius top and bottom heat. Bake the cake for approx. 30-35 minutes. Make sure you test it with a skewer: If you insert a wooden skewer into the middle of the cake and it comes out clean, it's ready.
Cool and enjoy: After baking, leave the cake to cool briefly in the tin before turning it out onto a cake rack and leaving to cool completely.
Refinement tip:
Once the cake has cooled, you can cover it with chocolate icing or simply sprinkle it with powdered sugar. Fresh berries also go perfectly with it and add a fruity note.
Enjoy the taste!
Finally, a suggestion from us
You are welcome to make a comparison. You bake the chocolate cake at home and then come to the Chocolat Grand Café in the Chocolate Museum and try one of our chocolate cakes.
We're sure that both versions will convince you, but that the piece in the Chocolat Grand Café with a view of the Rhine might be the winner.
Come by and see for yourself!
This post was written by:
Astrid Gebhardt
I'm Astrid and I've been working in marketing at the Chocolate Museum for more than 10 years. It's one of the nicest places to work in Cologne and there are always great stories to tell about cocoa and chocolate. Where else can you get such a great view of the Rhine right from your desk?
