Empty My Fridge
Eggless Moist Chocolate Cake
Ingredientes
- Chocolate2 xícaras
- Creme de leite1 xícara
- Milk1
- Vinegar1 colher de sopa
- Yoghurt½ xícara
- Oil½ xícara
- Vanilla1 colher de chá
- Flour2 xícaras
- Sugar1
- Cocoa powder1 xícara
- Baking soda1 colher de chá
- Baking powder2 colheres de chá
- Salt½ colher de chá
Modo de preparo
- Frosting: heat the cream until just below boiling, pour over the milk chocolate buttons and stir until melted. Chill until set, then beat with a hand mixer on high until fluffy. Keep chilled until needed.
- Cake: preheat the oven to 170°C (340°F). In a large bowl, mix the milk and vinegar and let stand 5 minutes. Add the yogurt, oil and vanilla and mix well.
- Sift the flour, icing sugar, cocoa powder, baking soda, baking powder and salt. Add to the wet mixture, mix until combined, and scrape down the sides and bottom.
- Grease two 8-inch round pans and line them with parchment. Divide the batter equally, tap to release air bubbles, and bake for 20 minutes, until a toothpick inserted comes out clean.
- Let the cakes cool completely.
- Stack the layers and frost them.
Resumido do vídeo de Savor Easy. Assista para ver os detalhes.
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