Hot Chocolate Cake
An amazing one bowl chocolate cake without eggs that is decadent, super moist and ridiculously easy to make.
Servings: 10
Ingredients
Cake Base:
- ⅓ cup/ 80 ml olive oil
- 1 cup/ 200 g brown sugar
- 400 g full fat yogurt
- 1 ½ cup/ 180 g cake flour
- 2 tablespoon cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅓ teaspoon salt
- 1 teaspoon vanilla extract
Hot chocolate:
- ¾ cup/ 180 g milk
- 1 tbsp/ 10 g cornstarch
- 1 tablespoon cocoa powder
- 2 tablespoon sugar
Instructions
Cake Base:
- Preheat oven to 360° F/ 180° C. Grease well a 7 inch/ 18 cm cake pan and line it with a circle of baking paper.
- In a bowl combine flour, salt, baking soda, baking powder and cocoa and stir to blend. Set aside.
- In a large mixing bowl beat together olive oil and sugar. Add yogurt and vanilla and continue mixing until homogeneous. Gradually add the dry ingredients, mixing carefully until just absorbed.
- Pour the batter into the prepared pan and bake the cake for about 40-50 minutes or until a toothpick, inserted in the centre comes out clean. Remove the pan from the oven and let cool for 5-10 minutes, before removing the cake.
- Allow the cake to cool completely before topping it with the hot chocolate.
Hot Chocolate sauce:
- In a small bowl combine about ⅓ of the ml milk, the cornstarch and cocoa powder and mix until dissolved.
- In a saucepan over medium heat combine the rest of the milk with the sugar and bring to boil. When it starts simmering, lower the heat and add the cornstarch mixture, while stirring continuously to avoid burning. When the mixture starts thickening, remove from heat.
- Pour evenly the hot chocolate sauce on top of the cake. Serve immediately.
Notes
- Any hot chocolate leftovers can be consumed directly as a drink or can be refrigerated, then reheated and used as an additional cake topping.
- The cake can be stored in a aright container in the fridge for up to 4 days.
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