Deliciously moist chocolate cake perfect as a base for other desserts or enjoyed on its own.
Ingredients:
2 cups all-purpose flour (240g)
1.5 cups granulated sugar (300g)
2 teaspoons baking powder (10g)
2 teaspoons baking soda (10g)
1 teaspoon salt (5g)
2 tablespoons organic cornstarch (16g)
2 eggs
1.5 cups (12-ounce can) evaporated milk (360ml)
1/2 cup butter, softened (115g)
4 ounces unsweetened melted baking chocolate (113g)
1 tablespoon vanilla extract (15ml)
Directions:
Preheat the Oven:
Preheat your oven to 325°F (163°C).
Creaming the Basics:
In a large mixing bowl, cream together 1/2 cup softened butter and 1.5 cups granulated sugar using an electric mixer on medium speed until light and fluffy (about 3-5 minutes).
Eggcellent Addition:
Add 2 eggs one by one, mixing thoroughly after each addition.
Chocolate Meltdown:
Fold in 4 ounces of melted, cooled chocolate.
Leavening Components:
Add 2 teaspoons baking powder, 2 teaspoons baking soda, and 1 teaspoon salt to the mixture.
Cornstarch Trick:
Stir in 2 tablespoons cornstarch.
Flour & Milk:
Alternately add 2 cups all-purpose flour and 1.5 cups evaporated milk to the wet mixture, beginning and ending with the flour. Mix just until combined.
Vanilla Splash:
Add 1 tablespoon vanilla extract and mix until incorporated.
Baking Time:
Pour the batter into two greased 9-inch round cake pans.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cooling Phase:
Allow the cakes to cool in their pans for about 5 minutes before transferring to a wire rack to cool completely.
Enjoy your scrumptious Old-Fashioned Swiss Chocolate Cake! 🍫🎂
