ito Mainit na Tsokolate na Keyk is a super-easy cake for any celebration with a moist and fudgy texture, and made with no eggs and no dairy!
Bagama't nasa ibaba lang ang buong recipe, huwag palampasin ang lahat ng aking mga tip sa ibaba, kabilang ang mga pagpapalit ng sangkap, mga tip sa pagluluto, at mga sunud-sunod na larawan!
Nagustuhan mo ba ang resipe na ito?
Mag-iwan ng puna sa ibaba o pumunta sa aming Facebook pahina kung saan ako sumasagot sa (halos) lahat ng komento, ang aming Instagram page para sa inspirasyon, o sa ating Pinterest para sa pag-save ng mga recipe!
Mainit na Tsokolate na Keyk
ito Mainit na Tsokolate na Keyk is a super-easy cake for any celebration with a moist and fudgy texture, and made with no eggs and no dairy!
Print
Pagsusuri
Ibahagi sa Facebook
aspile
I-save sa Email
Servings: 12 hiwa
Mga Calorie: 221.6 kcal
Ingredients
- ⅓ tasa Maitim na Tsokolate Chips - (tala 1)
- ⅓ tasa Unsweetened kakaw pulbos
- ½ tasa Pinakuluang Tubig
- ½ tasa Almond Milk - (tala 2)
- 1 ⅓ tasa Flour ng Lahat-Lyong
- ⅔ tasa Hindi Pinong Cane Sugar - (tala 3)
- 1 kutsarita Paghurno Powder
- 1 kutsarita Baking soda
- ¼ tasa Banayad na Lasa ng Langis ng Oliba - (tala 4)
- 2 kutsarita Vanilla Extract
Hot Chocolate Sauce
- ¾ tasa Almond Milk - (tala 5)
- 6 oz Maitim na Tsokolate Chips - (tala 6)
Para palamutihan
- 12 Mga Vegan Marshmallow
- 1 kutsarita Unsweetened kakaw pulbos
tagubilin
- Preheat the oven to 350°F (180°C). Line a 8-inch square pan with parchment paper. Lightly oil with cooking oil spray. Set aside.
- In a saucepan over medium heat, warm milk and water until they reach a low boil.
- Remove from heat. Whisk in cocoa powder and chocolate chips.
- Whisk until a smooth hot chocolate forms; no lumps of cocoa powder or pieces of chocolate chips should be seen. Set aside.
- In a large mixing bowl, whisk flour, sugar, baking powder, and baking soda.
- Add the lukewarm wet ingredients: oil and vanilla extract.
- Gumamit ng rubber spatula para haluin at bumuo ng makinis na chocolate cake batter.
- Ibuhos ang batter ng cake sa inihandang pan.
- Ihurno ang keyk sa loob ng 35-40 minuto sa gitnang rack ng oven sa 350°F (180°C).
- Insert a long toothpick in the middle of the cake to check baking time. It should come out clean. If some crumbs stay on it, keep baking in 5-minute increments.
- Let the cake cool down for 10 minutes in the pan, then release it on a cooling rack.
- Cool down for 30 minutes, then prepare the hot chocolate sauce.
Hot Chocolate Sauce
- In a saucepan, over medium heat, warm the almond milk until lukewarm.
- Remove from heat, stir in chocolate chips. Gently stir until the chocolate chips are melted and a lightly thick sauce forms.
- Pour over the lukewarm cake – I recommend you place the cake, which is on the cooling rack, over a large baking sheet. So when you pour the hot chocolate sauce on top of the cake, if some drips down to the baking sheet, you can reuse it on top of the cake, or to dip fruit.
- To decorate the cake, add 12 marshmallows – I am using vegan ones – and a dusting of unsweetened cocoa powder.
Mga Tala
Tandaan 1: I am using 70 % dark chocolate chips. You can also use semi-sweet chocolate chips to increase the cake’s sweetness.
Tandaan 2: Or any milk you have on hand, like oat milk, soy milk.
Tandaan 3: Or sugar, coconut sugar, or allulose for a sugar-free option.
Tandaan 4: Or light flavor oil like canola oil, light avocado oil, or melted and cooled coconut oil.
Tandaan 5: For a thicker sauce, use canned coconut cream, shake the can before opening, whisk the mixture in the can before measuring to combine the two layers that form in the can – coconut cream on top, liquid at the bottom. Soy cream, dairy-free whipping cream, or if you use dairy in your kitchen, use heavy cream.
Tandaan 6: For a sweet cake, use semi-sweet chocolate chips or 50% dark chocolate. For a less sweet cake, use 70% or 85% chocolate.
Imbakan: Store the cake in an airtight container in the fridge for up to 4 days.
Pagkain
Paglilingkod: 1hiwa (mula sa 12 hiwa) | Mga Calorie: 221.6kcal | Carbohydrates: 31.4g | Protina: 3.2g | Taba: 9.8g | Saturated fat: 5g | Polyunsaturated Fat: 0.7g | Monounsaturated na taba: 3.6g | Sosa: 170.1mg | Potassium: 144mg | Hibla: 1.9g | Asukal: 16.2g | Vitamin A: 1.4IU | Bitamina B12: 0.04Pg | Bitamina C: 0.1mg | Calcium: 93.7mg | Iron: 1.2mg | magnesiyo: 20.3mg | Posporus: 58.1mg | Zinc: 0.8mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
Kaunting simpleng sangkap lang ang kailangan mo para gawin ang resipe na ito. Narito kung paano pumili at magpalit ng mga ito.
- Maitim na Tsokolate Chips – These provide a deep chocolate flavor and richness to the cake batter. You can use 70% dark chocolate chips or semi-sweet chocolate chips, depending on your preferred sweetness level. I also use them to create the rich, smooth hot chocolate sauce. Use semi-sweet chocolate chips (around 50% cocoa) for a sweeter sauce, or 70% to 85% dark chocolate for a less sweet, more intense chocolate flavor.
- Unsweetened kakaw pulbos – This gives the cake its intense chocolate color and a strong chocolate flavor. Use some more to dust on top of the cake for an extra touch of chocolatey flavor and a beautiful finish.
- Pinakuluang Tubig – This helps to bloom the cocoa powder and chocolate chips, intensifying their flavor and creating a smooth base for the cake batter.
- Almond Milk – This adds liquid to the batter, contributing to a moist crumb. You can use any plant milk you have on hand, like oat milk or soy milk. It’s also the liquid base for the hot chocolate sauce. For a thicker sauce, you can use canned coconut cream (make sure to shake the can well before opening and whisk to combine the layers), plant-based whipping cream, or even heavy cream if you use it in your kitchen.
- Flour ng Lahat-Lyong – This forms the main structure of your cake. You can use spelt flour or whole wheat flour. Don’t use almond flour or coconut flour. I don’t think that all-purpose gluten-free flour would work too well.
- Hindi Pinong Cane Sugar – This sweetens the cake. Other granulated sweeteners like white sugar, coconut sugar, or allulose are also good options.
- Paghurno Powder – This helps the cake rise, creating a lighter texture.
- Baking soda – This also contributes to the cake’s rise and reacts with acidic ingredients to create a tender crumb.
- Banayad na Langis ng Oliba – This adds moisture and a rich quality to the cake. Light-flavored oils like canola oil, light avocado oil, or melted and cooled coconut oil also work well.
- Vanilla Extract – This enhances the overall flavor of the cake, complementing the chocolate notes.
- Mga Vegan Marshmallow – These are used for decoration, adding a soft, sweet, and classic hot chocolate topping.
How to Make Hot Chocolate Cake
This cake is super simple to make, here’s how in a few steps.
Prepare a hot chocolate in a saucepan by whisking cocoa powder and chocolate chips in warm water and almond milk.
Combine it with the dry dough ingredients and stir to make a batter.
Transfer the batter to a square baking pan lined with parchment paper.
Ihurno ang keyk sa loob ng 35-40 minuto sa gitnang rack ng oven sa 350°F (180°C).
Melt chocolate chips in almond milk to make the chocolate sauce.
Spread the thick chocolate sauce on top of the warm cake to decorate.
Mga Tip sa Pagbe-bake ni Carine
Let me share a few more tips for a perfect hot chocolate cake
- Pagkontrol ng Tamis – Your preferred chocolate chip percentage impacts the cake’s sweetness. For a less sweet cake, use 85% dark chocolate chips. For medium sweetness, 70% is a good choice. If you prefer a sweet cake, opt for 50% cocoa dark chocolate, also known as semi-sweet chocolate chips.
- Malted Flavor – For an different malted flavor in your cake, add 2 tablespoons of malted cocoa powder along with the unsweetened cocoa powder when whisking the dry ingredients.
- Fudgy Texture – Pouring the lukewarm hot chocolate sauce over the lukewarm cake is key. This allows the sauce to melt into the cake’s crumb, making it incredibly fudgy and moist.
- Sauce Consistency – If you want a thicker hot chocolate sauce, swap the almond milk for a plant-based cream, such as canned coconut cream, or a dairy-free whipping cream.
- Optional Sauce – While the hot chocolate sauce adds a lot, the cake is already moist and sweet on its own, so you can skip the sauce entirely if you prefer a simpler cake.
- Cocoa Bloom – When warming the milk and water, ensure they reach a low boil before whisking in the cocoa powder and chocolate chips. This “blooming” process helps intensify the chocolate flavor and creates a smoother mixture for your batter.
looks delicious I am going to try
this resipe
I look forward to hear your feedback on this.
Do you use 1/3 cup of cocoa powder for the hot chocolate and 1/3 cup of cocoa powder in the dry ingredients for the cake as well?
The recipe tells 1/3 cup for the whole cake, including the hot chocolate that you make with it and the remaining liquid ingredient and chocolate chips.