Inspired by videocakebaking
Gâteau Chocolat Ultra-Moelleux
Eggs, milk and oil are combined with flour and baking powder to make a light, tender cake baked in a 20 cm tin.
Eggs, milk and oil are combined with flour and baking powder to make a light, tender cake baked in a 20 cm tin.
15 min
Prep time
40 min
Cook time
55 min
Total time
8 servings
Yield
Ingredients
10 ingredients- 2 œufs
- 1 pincée de sel
- 1 sachet de sucre vanillé
- 120 ml d’huile
- 150 ml de lait
- 240 g de farine
- 11 g de levure chimique
- Vermicelles de chocolat (optionnel)
- Pépites de chocolat (optionnel)
- Graines de pavot (optionnel)
Method
7 steps- Préchauffer le four à 175°C.
- Battre les œufs avec le sel et le sucre vanillé.
- Ajouter l’huile et le lait, mélanger.
- Incorporer la farine et la levure chimique, bien mélanger.
- Ajouter les vermicelles, pépites de chocolat et graines de pavot si désiré.
- Verser la pâte dans un moule de 20 cm.
- Cuire 35-40 minutes à 175°C.
Recipe notes
Helpful tips
- Mix the batter only until the flour is incorporated.
- Check the cake near the end of baking with a skewer.
- Allow the cake to cool before removing it from the tin.
Equipment
- Mixing bowl
- Whisk
- 20 cm cake tin
- Oven
Storage
Store the cooled cake in an airtight container at room temperature. Refrigerate it if the room is particularly warm.
Recipe inspiration
Inspired by Cuisine Simple
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