SAEDNEWS: A homemade “Wet Cake” isn’t complicated to make, yet its simplicity makes it incredibly delicious and delightful.
Making a cake at home isn’t very difficult, and nowadays many people enjoy baking various cakes themselves. When it comes to a moist chocolate cake, however, this interest multiplies. With its soft, tender texture and rich chocolate content, this cake is incredibly delicious and satisfying, making it one of the most popular choices for chocolate dessert lovers.
Note: Ingredients are measured using a standard cup. You can use any cup, as long as you measure all ingredients with the same cup to maintain the right proportions.
Ingredient | Quantity |
|---|---|
Eggs | 3 |
Vegetable oil | 1½ cups |
Sugar | 1½ cups |
Cocoa powder | 4 heaping tablespoons |
Milk (room temperature) | 1½ cups |
All-purpose flour | 2 cups |
Vanilla sugar | 1 teaspoon |
Baking powder | 2 teaspoons |
Choose a suitable baking pan. To prevent sticking, add a few drops of oil and use a brush to coat the entire surface. Then sprinkle a little flour over the greased areas. Your pan is now ready.
In a bowl, combine the sugar and cocoa powder thoroughly to break up any lumps.
Add the room-temperature milk to the mixture and stir with a spoon until partially combined. This avoids difficulty when using an electric mixer later. Once mixed, use an electric mixer to beat until a smooth, uniform batter forms.
Slowly add the vegetable oil while continuing to mix. Beat for about five minutes until the batter reaches the right consistency. Set aside one cup of the batter to use later for topping and decoration.
Break the eggs into a separate bowl to ensure they are fresh. Add them one by one to the batter, mixing well each time until fully incorporated.
In another bowl, mix the flour, baking powder, and vanilla. Sift the mixture several times, then gradually add it to the wet ingredients, folding gently with a spoon or hand mixer until a smooth, consistent batter is achieved.
Pour the batter into the prepared pan. To help the cake rise evenly, dip a spoon in oil and make a few small holes in the batter. This simple step improves the cake’s fluffiness.
Place the pan in the middle of a preheated oven at 170°C (340°F) and bake for 30–35 minutes. To check if it’s done, insert a toothpick or knife into the center. If it comes out clean, the cake is fully baked.
After removing the cake from the oven and while it’s still hot, pour the reserved chocolate batter over it. Let it sit for a few minutes to allow the chocolate to soak into the cake. For better absorption, you can make tiny holes on the cake’s surface using a toothpick.
After adding flour, mix only until the batter is uniform to preserve fluffiness.
Preheat the oven to 170°C (340°F) about 15 minutes before baking.
Avoid opening the oven door for at least 20 minutes after placing the pan inside to keep the cake from collapsing.
For decoration, use chopped pistachios, almonds, or chocolate chips.
Melted chocolate can also be used for topping.
Preparation time: ~25 minutes
Baking time: ~35 minutes
Serves: 8
Best served as a dessert.
