Скачать или смотреть Sizzling Hot Chocolate Cake with Homemade Chocolate Sauce | A dessert for chocolate lovers

Fudgy Chocolate Cake with Chocolate Sauce

Ingredients

For the Cake:
Soften butter – 1/4 cup
Vanilla extract – 1 tsp
Powdered sugar – 1 cup
Thick yogurt – 1/4 cup (or substitute with 1 egg)
Milk – 1/2 cup
Wheat flour or all-purpose flour – 1/2 cup
Almond flour – 1/2 cup (can use all-purpose flour or wheat flour instead)
Cocoa powder – 1/4 cup + 2 tbsp
Salt – a pinch
Baking soda – 1/4 tsp
Baking powder – 1 tsp
Coffee or water – 1/4 cup (water makes the cake super moist)

For the Chocolate Sauce:
Milk – 1/2 cup + 1/4 cup
Sugar – 2 tbsp (adjust according to taste)
Cocoa powder – 2 tbsp
Dark chocolate (chopped) – 1/4 cup
Salted butter – 1 tbsp

Instructions
For the Cake:
In a large mixing bowl, combine the soft butter, vanilla extract, and powdered sugar. Mix until smooth and well combined.
Add the thick yogurt (or egg) and continue mixing.
Gradually add the milk and coffee (or water) to the wet ingredients. Don’t worry if the mixture looks curdled—this happens due to the cold milk solidifying the butter.
In a separate bowl, mix together wheat flour, almond flour, cocoa powder, salt, baking soda, and baking powder.
Ensure all dry ingredients are evenly distributed.
combine dry ingredients and wet ingredients mixture. Whisk well until you achieve a smooth, slightly runny batter.
Bake:
Preheat the oven to 170°C (350°F).
place parchment paper or grease cake tin with oil or butter, then pour in the batter.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before serving.

For the Chocolate Sauce:
In a saucepan, whisk together milk, sugar, and cocoa powder until smooth and lump-free.
Heat the mixture on medium heat and bring it to a gentle boil, allowing the sugar to dissolve completely.
Remove from heat and add the chopped dark chocolate. Stir until the chocolate melts completely.
If the chocolate doesn't melt fully, return the saucepan to low heat and stir continuously until smooth.
Stir in the butter and allow the sauce to remain slightly runny, as it will thicken as it cools down.
Store:
You can refrigerate the sauce and store it for up to a week.

To Serve:

1. Heat a sizzler plate for 1–2 minutes.
2. Place a slice of the cooled cake on the hot sizzler plate.
3. Serve with a scoop of vanilla ice cream and drizzle generously with the chocolate sauce.

Enjoy your chocolatey hot and sweet treat :)
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