I don't remember when was the last time when I tried to make a perfect chocolate cake, but I know for sure that I wasn't so happy with the results. Somehow, I missed the right measurements for creating the perfect match of flavors between the sourness of the cocoa and the sweet balance.
The last Friday, out of ideas for a dessert, I decided to take again the challenge hoping that, as in the case of writing, the more you try the better chance you have for a successful outcome. This creative recipe I created wasn't necessarily the perfect, but somehow, was much better than the previous ones and although a pinch of improvement is needed, I will rather use it as a base for further developments.
It has the advantage of being moderately sweet, not so heavy and easy to match with either a lemonade or a hot tea.
100 gr. vegetarian margarine for the pan
2 cups flour
15 gr. baking powder
1 pinch of sea salt
1 tablespoon vanilla sugar
2/3 cup white sugar
1/2 cup sunflower oil
3 tablespoon cocoa
1 tablespoon cinnamon powder
2 tablespoons dessicated coconut, for the garnish
Heat the oven at 150C, at least 10 minutes before starting the baking.
Add the flour, the backing powder, the salt, the vanilla sugar, white sugar and mix well. Add the oil and keep mixing. In a separate cup, add the cocoa and 2/3 cup of warm water and mix until the cocoa is dissolved. Add it to the main ingredients and keep mixing for another couple of minutes.
Pour the content in the pan and bake it at 100C. I realized that keeping a low temperature for baking helps at a great extent to a homogenous melt of the ingredients and also prevents upper burning.
After is ready, let it to rest for another couple of minutes and garnish with the dessicated coconut.
Preparation time: 15 minutes
Baking time: 25 minutes
The cake is served! It is perfect if you are trying to accomodate a dessert for a big group of guests, or just if you want to have something sweet to munch for at least the whole weekend.