Moist Chocolate Cake – a delicious recipe with Butter, Sweet Chocolate chips, Eggs, Vanilla, Salt, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Microwave chocolate hips and butter on high for 1 minute. Stire until smooth. You may need to heat for a few more seconds and re stir if not smooth
2
Preheat Oven to 350
3
Beat eggs then add granulated and brown sugar. Stir until well mixed. Add salt and vanilla
4
Add the butter and chocolate mixture to the egg and sugar mixture. Beat until homogenous. Add ground raw almond and potato starch. Stir well
5
Grease 9 inch round cake pan. Line the bottom with parchment paper and smear a bit of butter on the paper
6
Pour batter into the cake pan and bake 25 minutes
7
Insert a blade into the center of the cake. It should come out neither gooey nor clean but somewhere in between. Serve at room temperature or slightly warm will vanilla ice cream
878
kcal
Calories
52
g
Fat
92
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 stick Butter, 1 package Semi Sweet Chocolate chips, 2 Eggs, 1 teaspoon Vanilla Extract, and more.
Yes, Moist Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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