The Perfect Chocolate Cake

Name: The Perfect Chocolate Cake
Cook time: 20 min
Ingredients: Essy Roz

Who doesn’t love chocolate cakes?
This is the most festive cake in the world,
Just looking at it fills me with joy and happiness.

It reminds me of joyful birthday parties,
Happy childhood moments,
Huge excitement,
And a lot of smiles full of chocolate and a heart full of joy.

This is one of the fastest cakes to make and most indulgent cakes out there,
Its preparation time is super fast,
And it’s suitable for any event you choose for it.

Lately our Friday family meals end with this indulgent chocolate cake,
It brings everyone together,
Makes us all lick our fingers,
And makes everyone at the table happy, from children to adults.

It’s a perfect cake for any birthday celebration,
And for any celebration you choose.

Prepare it in a few quick minutes with just one bowl,
And without much work.
Its baking is super short,
Then the chocolate cream that covers it makes it shine bright like a diamond.

Personally I like to keep it classic, but the cake will be happy to celebrate any decoration you choose for it.
Because it’s simply the magic of a cake that’s ready to celebrate with you every moment of life.

Delicious, happy and joyful holidays to all of us 🙂

The Perfect Chocolate Cake | image: Essy Roz

The Perfect Chocolate Cake

Ingredients

Suitable for a rectangular mold size 7.8” * 11.8” (20*30cm) / a round springform pan with a 9.4” (24cm) diameter

200g dark chocolate 60% cocoa solids (or any chocolate you like)
½ cup nod-dairy / dairy milk
¼ cup olive oil
4 tablespoons applesauce (a small can of 112g) (for alternatives, have a look at “A little extra from me”)
4 eggs (size M / L)
Pinch of salt
2 tablespoons cocoa powder (for alternatives, have a look at “A little extra from me”)
¼ cup maple syrup (for alternatives, have a look at “A little extra from me”)
¾ cup oat flour (for alternatives, have a look at “A little extra from me”)
1 cup almond flour (for alternatives, have a look at “A little extra from me”)
2 teaspoon baking powder (10g)

For the chocolate cream

100g dark chocolate
3 tablespoons non-dairy / dairy milk

Preparation

Preheat the oven to 350°F (175°C) preferably in turbo mode (not a must), and line a baking pan with parchment paper.

In a bowl, put the chocolate cut into squares, the milk and the olive oil, and melt everything in the microwave in pulses of 30 seconds until everything melts uniformly. Mix well until you get a bright and smooth chocolate mixture.
Add the applesauce and eggs and mix again.
Add the cocoa and maple syrup and mix lightly,
Add the oat flour, almond flour and baking powder to the bowl and mix to make a batter.

Transfer the batter to a baking pan.

Put the pan in the oven to bake for 20-25 minutes or until a toothpick comes out dry from the mixture.
Cool a little and make the chocolate cream easily:
Put the chocolate and the non-dairy milk in a bowl and melt them in the microwave in short pulses of 30 seconds. Mix until you get a bright and uniform chocolate spread.
Spread the chocolate spread on our baked and cooled cake. At this point you can add sprinkles / coconut or whatever you like, and celebrate.

A little extra from me:

The cake can be kept in a sealed box in the fridge for up to 5 days. The bite is delicious and wonderful even straight from the fridge 🙂
You can make the cake a day or two in advance and keep it in the fridge until the day of the celebration.
You can replace the applesauce with a banana or a peeled apple grated with a grater. You can also omit the applesauce, but the cake will not be very soft.
You can replace the maple syrup with sugar / date honey / agave syrup.
You can replace the oat flour with another cup of almond flour / coconut flour / spelt flour (contains gluten).
You can replace the almond flour with 1 cup of oat flour / coconut flour.