A MELHOR MASSA DE BOLO DE CHOCOLATE DO MUNDO RÁPIDO E FÁCIL | THAIS MORAIS

THE BEST CAKE BATTER IN THE WORLD - QUICK AND EASY Thais Morais' Cake Batter PERFECT CAKE INGREDIENTS: • 5 whole eggs if the eggs are large, otherwise use 6 eggs. Preferably with light-colored yolks. • Eggs must be at room temperature. Do not use free-range eggs, because the cake batter will be yellowish and dark. • 18 tablespoons of refined sugar or 328g or a 400ml cup. • 15 tablespoons of wheat flour, or 352g or a 400ml cup + a little more than half a 400ml cup. • 250ml of whole milk at room temperature. Or, you can also replace the milk with warm water. • 1 heaping tablespoon of baking powder, preferably the Royal brand. And NO, no oil or margarine needed! Paper sizes that fit the batter: Rectangular: 34x24 cm, 4 cm high Round: 27x6 cm high / 25x10 cm / 22x6 cm and the rest of the batter in a 15x6 cm pan PREPARATION METHOD: ·Beat the eggs and sugar in a mixer at maximum speed for 3 to 5 minutes until a white and homogeneous batter forms. ·Turn off the mixer and add the flour, milk, and baking powder all at once, then turn the mixer on low speed just to briefly mix and finish by stirring with the mixer's whisk. ·Pour into the pan and bake for 50 minutes at medium heat (180 to 200 degrees Celsius), or until the cake is firm and level in the pan. Remove from the oven once done and let cool on the stovetop, on the racks. TIPS: To make chocolate cake, add 70g of 50% cocoa powder or 100g of 35% cocoa powder. It is NOT necessary to use oil. You can use it for tiered cakes. You can use it for cakes with fondant decoration. Wait for the cake to be firm and level in the pan before removing it from the oven; this will prevent the cake from sinking.