Moist Chocolate Cake Served with a Giant Spoon

Difficulty : Easy

There are cakes that simply bring great joy into the home,
and this is exactly one of them.

This is a moist chocolate cake served with a giant spoon,
the kind you place in the center of the table and everyone wants a taste.

It’s one of the most joyful cakes in the world,
it’s filled with wonderful chocolate flavors,
and its texture is simply perfect ✨

It’s soft, moist and luscious,
and topped with a comforting chocolate cream that turns every spoonful into a dreamy bite.

You can serve it warm and soft straight after baking,
or cold from the refrigerator, after all its flavors and textures come together.
I especially love it cold,
after a full night in the refrigerator that makes it even moister, richer and more wonderful.

Simply place it in the center of the table,
dig into it with a giant spoon,
and serve it with love to everyone you love.

Wishing us all happy, joyful chocolate days 🙂

Moist Chocolate Cake Served with a Giant Spoon | Photo: Essy Roz

Moist Chocolate Cake Served with a Giant Spoon | Photo: Essy Roz

Moist Chocolate Cake Served with a Giant Spoon | Photo: Essy Roz

Moist Chocolate Cake Served with a Giant Spoon

Ingredients

Ingredients for a 24x24 cm square pan or a 26 cm round pan

0 g dark chocolate (up to 60 percent cocoa solids; you can also use milk chocolate or half and half)
1/2 cup milk of any kind
1/2 cup olive oil.
4 eggs.
A teeny-tiny pinch of salt.
About 112 g applesauce (one individual cup), or one peeled apple, grated on a grater.
1/4 cup maple syrup.
1/2 cup almond flour (you can substitute oat flour)
1/3 cup cornstarch (you can substitute almond flour)
1/4 cup cocoa powder.
One packet of baking powder, about 10 g.

For the topping:

100 g dark / milk chocolate.
1/2 cup milk of any kind.

Preparation

Preheat the oven to 175°C on convection mode (not essential, but recommended).

Put the chocolate, milk and olive oil in a bowl and melt them in the microwave in 30-second bursts.

Mix the chocolate until smooth, add the maple syrup, applesauce, eggs and salt, and mix until the batter is smooth.

Add the almond flour, cornstarch, cocoa and baking powder, and mix until all the ingredients are combined, transfer the batter to a baking pan and put it in the oven for 25-30 minutes, or until a toothpick inserted into the mixture comes out dry.

Take the cake out of the oven and let it cool.

Prepare the topping, melt the chocolate with the milk in the microwave in 30-second bursts and mix until you get a smooth chocolate cream, pour it over the cake, let it cool slightly, and then put it in the refrigerator for at least two hours – I even recommend leaving it overnight.

This is a perfect cake that’s wonderful served cold from the refrigerator
or warm straight after baking.
In my opinion, the cake wins when it’s cold from the refrigerator.

A little more from me:

You can make it without the chocolate cream, but it adds so much.
You can replace the applesauce with a banana or another egg.
I recommend making the cake the day before hosting and letting it wait in the refrigerator until the day of the meal; it’s important to cover it with a lid or plastic wrap.