Pastel de chocolate, ahora solo lo preparo así, fácil, húmedo y delicioso | Katastrofa La Cocina

Chocolate cake, now I just make it like this, easy, moist and delicious. I share my favorite chocolate cake recipe, because in addition to being easy, the cake is extra moist and delicious, with a chocolate sauce that provides juiciness and a lot of flavor. ⏩Other recipes that may interest you: Gorditas de Lechera    • Gorditas de lechera, pan suave y sin horno...   Truffles or oatmeal chocolates    • Trufas o bombones de avena, postre fácil, ...   Shells    • Receta de Conchas   Brownies with natural cocoa    • Receta de Brownies de chocolate y nueces |...   Cup Cake    • Pastel en taza en minutos en microondas - ...   Croissants    • Medialunas, Cuernitos | Como hacerlos de u...   Pastry Cream    • Crema pastelera de vainilla y de chocolate...   Flourless Chocolate Cake    • Como hacer pastel de chocolate sin harina ...   Ingredients for Chocolate Cake (26 Cm Diameter): 4 Eggs. 180 gr of WhiteSugar or Caster sugar (1 Cup). 100 ml of Milk (1/3 Cup + 2 Tbsp). 130 ml of Vegeta Oil, I use sunflower oil (1/2 Cup). 140 gr of All-purpose Flour (1 Cup). 1 tsp of Vanilla Essence. 8 gr of Baking Powder (1 1/2 tsp). 21 gr of Unsweetened Cocoa powder (3 Tbsp). Chocolate sauce: 300 ml of milk (1 1/3 Cup). 40 gr of White Sugar or Caster Sugar (3 Tbsp). 14 gr of Unsweetened Cocoa powder (2 Tbsp). 200 ml of Cream to whip 35% Fat (1 Cup). 70 to 100 gr of Milk Chocolate or semi-sweet chocolate. Chocolate Topping (Optional): 100 ml of whipping cream. 100 ml of Milk Chocolate or to melt. Roasted and chopped walnuts for garnish. Tips and Recommendations: 1. If you don't want to use chocolate bar for the chocolate sauce, use only the cocoa powder, and, in that case, you should let it boil a little more until the sauce begins to thicken, on the other hand, if you don't want to use the whipping cream, just use 350 ml of Milk and 210 gr of Milk Chocolate or semi sweet chocolate, use the brand you like. 2. Cut your cake until it is cold, minimum after 4 hours: 2 hours at room temperature and 2 hours in the refrigerator, much better if you cut the cake the next day. 3. For chocolate topping just heat 100 ml of whipping cream and once hot, remove from stove and mix with 100 gr of chocolate chopped. 4. You can use Caster sugar instead of granulated sugar to prepare the batter for the cake, if you can't find, just put in the mixer and give about 6 pulses to get a thinner sugar grains. Episodes: 00:00 Intro. 00:27 Sifting the dry ingredients. 01:16 Whipping the liquid ingredients. 03:23 Incorporating the dry Ingredients into the liquids. 04:11 Mold to use, oven temperature and how to prepare the mold. 05:39 Preparing the chocolate sauce. 08:12 Baking time, adding the sauce to the cake / bread. 10:26 How long to let the moist chocolate cake cool before cutting it. ⏩Follow me on: INSTAGRAM:   / katastrofalacocina   FACEBOOK PAGE :   / katastrofalacocinaoficial   FACEBOOK GROUP:   / katastrofalacocina   PINTREST: https://www.pinterest.com.mx/katastro... ⏩You can subscribe to my channel Here, IT'S FREE: https://www.youtube.com/c/KatastrofaL... #chocolatecake #cake #moistcake #easycake#cake #easyrecipes #dessertrecipes