RCI-BR.004.0051.001
Belgian Chocolate Snack Cake
Very tasty chocolate Snack Cake straight from Belgium ! Easy to prepare !
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- c Sugar 1 2/3 c cocoa2 1/3 unit
- 2 1/4 unit
- c Veg. oil2/3 unit
- 3 unit
- 2 unit
- 2 unit
- 2 1/3 unit
- 3 unit
- ts Soda2 1/2 unit
- ts salt -----glaze-----1/2 unit
- 1/2 unit
- semisweet chocolate; chopped8 oz
Method
1
Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan with butter or oil.
2
Combine flour, cornstarch, baking soda, and salt in a medium bowl, whisking to combine thoroughly and set aside.
3
In a large mixing bowl, whisk together sugar and cocoa powder until no lumps remain.
4
Add vegetable oil and hot water to the cocoa mixture, stirring until the mixture is smooth and well combined.
2 minutes
5
Beat in eggs one at a time, followed by sour cream and vanilla extract, stirring until fully incorporated.
6
Fold the dry ingredients into the wet ingredients using a spatula until just combined; do not overmix.
1 minutes
7
Pour batter into the prepared pan and smooth the top with a spatula.
1 minutes
8
Bake for 35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
35 minutes
9
While the cake bakes, prepare the glaze by heating heavy cream in a small saucepan over medium heat until it just begins to steam.
3 minutes
10
Pour the hot cream over the chopped semisweet chocolate in a bowl, let sit for 1 minute, then whisk until smooth and glossy.
2 minutes
11
Remove cake from oven and allow it to cool in the pan for 10 minutes before turning out onto a wire rack.
10 minutes
12
Pour the warm chocolate glaze over the cooled cake, allowing it to drip naturally down the sides, and serve at room temperature or slightly warm.