Chocolate Cupcake with Chocolate Sauce
7 servings
50 minutes
Chocolate cake with chocolate sauce is a true embodiment of American love for desserts. Its origin is linked to home baking when housewives sought ways to make ordinary cake richer and brighter. The rich chocolate flavor is achieved through a combination of cocoa powder, butter, and sugar. The texture is tender and airy, while the addition of chocolate sauce makes it even juicier. This dessert is perfect for cozy evenings, special occasions, or simply enjoying tea time. It is served warm and drizzled with thick chocolate sauce that seeps inside, creating a harmonious blend of sweetness and a hint of cocoa bitterness. It can be garnished with berries or nuts, and if you desire more richness — add a scoop of vanilla ice cream.
1
Melt butter (150 g) over low heat, add sugar (150 g), milk, and cocoa (5 tablespoons). Stir constantly until it reaches a boil, but do not boil. Remove from heat and let cool.
- Butter: 180 g
- Sugar: 230 g
- Milk: 100 ml
- Cocoa powder: 9 tablespoons
2
Add sifted flour with baking powder and eggs to the mixture. Stir to avoid lumps. The consistency resembles pancake batter. Line the mold with foil and spray the silicone one with water. Pour the batter into the mold and place it in a preheated oven at 180 degrees for 40 minutes. For the sauce, melt butter (30 g) over low heat, add sugar (80 g), sour cream, and cocoa (4 tablespoons). Stir constantly until boiling, then remove from heat.
- Wheat flour: 1 glass
- Baking powder: 2 teaspoons
- Chicken egg: 2 pieces
- Butter: 180 g
- Sugar: 230 g
- Sour cream: 2 tablespoons
- Cocoa powder: 9 tablespoons
3
Place the finished cake on a plate, pour sauce over it, and you can cut it again and spread inside.