Pairs well with Chocolate Easter Egg Donut Cake
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Chocolate Easter Egg Donut Cake
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A soft and fluffy cake made with leftover chocolate from Easter eggs, perfect for breakfast.
00:45:00 total
Serves 8
easy
Dessert Various
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Ingredients
- eggs - 4 (approximately 220 g)
- all-purpose flour - 330 g (sifted)
- milk chocolate - 200 g (chopped)
- sugar - 200 g (granulated)
- vegetable oil - 80 g (for moistness)
- whole milk - 25 g (for moisture)
- instant baking powder - 1 packet (for leavening)
- salt - 1 pinch (a pinch)
- vanilla extract - 1 teaspoon (for flavor)
Instructions
- Prepare the Batter: In a bowl, break the eggs, add vanilla and sugar, and whisk for about 5 minutes until fluffy.
- Add Wet Ingredients: Slowly pour in the oil and milk while mixing.
- Combine Dry Ingredients: Turn off the mixer and sift in the flour and baking powder, along with a pinch of salt. Mix until incorporated.
- Add Chocolate: Roughly chop the leftover chocolate and fold it into the batter.
- Bake: Transfer the mixture to a greased and floured 24 cm mold. Level the surface and bake in a static oven at 180°C for about 45 minutes.
- Cool and Serve: Once baked, let it cool slightly before removing from the mold. Allow to cool completely before serving with a dusting of powdered sugar.
