Chocolate-Covered Cake? The Chocolate-Covered Cake Recipe and...
Ingredients
- 2 eggs
- 1 tea glass of granulated sugar
- 1 coffee cup of vegetable oil
- 1 tea glass of milk
- 2 to 2½ tea glasses of flour (it’s a good idea to add the flour gradually, checking the consistency as you go)
- 1 baking powder
- 1 packet of vanilla sugar
- 2 packets of dark chocolate chips
Preparation
- Beat the eggs and sugar until frothy, then add 1 tea glass of vegetable oil, beat again, and then add 1 tea glass of milk.
- After beating, add the baking powder, vanilla sugar, and flour, and beat for a few minutes. Spoon the batter into small, greased silicone cupcake pans—using a batter dispenser if you have one, or a ladle if not.
- Bake the cupcakes at 170°–200° for 30–35 minutes. After checking for doneness with a toothpick and allowing them to cool, remove them from the molds and set them aside.
- We’ll be reusing the molds, so wash and dry them thoroughly.
- Pour 2 packages of chocolate chips into a small saucepan. Pour the boiling hot water into a teapot and place it on the stove. place the saucepan with the chocolate chips on top of the kettle (with the heat turned on), and melt the chocolate chips by stirring with a whisk over the steam from the hot water.
- Next, pour equal amounts of the melted chocolate chips into the silicone cake molds and spread them out evenly with a spoon or brush.
- Finally, place each cake into its respective mold on top of the melted chocolate. Afterward, gently press down on the light cakes with your finger so that the cake and chocolate blend together nicely.
- After a few hours, remove them from the molds and serve.
Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 20 min
- Cooking: 35 min
- Servings: 7
- Published: 21.08.2026
Recipe Images
Recipe Author
Barış Demir
12 recipes
ilaydapastalari2
• 21.08.2026 12:38Kreması ağır durmuyor, tam sevdiğim gibi.