Ingredients :
Mold size: 22/12 cm
2 eggs
1 sachet of vanilla sugar
110 g sugar
60 ml vegetable oil
130 g flour
2 tbsp bitter cocoa
1/2 tbsp baking powder (6 g)
120 ml of milk
1 tbsp butter
Preparation :
In a bowl, break 2 eggs, then add the sachet of vanilla sugar and the 110 g of sugar. Beat everything for 2 minutes until the mixture becomes slightly frothy and clear.
Pour the 60 ml of vegetable oil into the bowl while continuing to beat to fully incorporate the oil into the mixture.
Sift together the flour, bitter cocoa and baking powder. Gradually add these dry ingredients to the bowl and mix gently with a spoon until the dough is smooth.
Melt 1 tablespoon of butter in the 120 ml of milk over low heat. Pour the still-warm milk over the dough and mix gently to obtain a smooth and uniform consistency.
Butter and flour the mold (using baking paper is optional but recommended to make unmolding easier).
Pour the batter into the prepared pan and smooth the surface with a spatula or the back of a spoon.
Bake in a preheated oven at 180°C and cook for 35 minutes. Check the cooking with the tip of a knife which should come out clean when inserted into the center of the cake.
Advice :
Make sure all ingredients are at room temperature for best emulsion.
For a richer chocolatey cake, you can add chocolate chips to the batter before baking.
Let the cake cool for a few minutes in the pan before unmolding it onto a rack.
This quick and easy to make chocolate cake is perfect for satisfying a sudden craving for something sweet or for an impromptu snack. With its quick preparation and controlled cooking, it will surely become a classic in your baking repertoire.
