Chocolate Cupcake.
6 servings
90 minutes
Chocolate cake is a refined delicacy of European cuisine, combining a light texture with the rich flavor of cocoa and chocolate. Its history traces back to traditional recipes of European pastry chefs who aimed to create the perfect balance of tenderness and density. This recipe uses a combination of butter and olive oil, making the batter velvety, while the addition of wine vinegar adds a special lightness. During baking, the cake rises, forming a porous structure with a characteristic chocolate aroma. The finishing touch is a rich ganache that envelops the cake in smooth chocolate glaze, making it perfect for festive occasions and cozy home tea gatherings. It pairs excellently with a cup of hot coffee or fragrant tea, allowing one to enjoy its depth of flavor.
1
Add vinegar at the very end. Combine flour (250 g), baking soda (1.5 tsp), salt (1 tsp), sugar (300 g), and cocoa powder (55 g). Mix with a whisk. Next, add two eggs, softened butter (60 g), olive oil (60 ml), vanilla extract (a couple of teaspoons), milk (280 ml), and wine vinegar (1 tbsp). You can use any other vinegar you use in salad dressings, just not super strong (up to 6%). Now all we need to do is mix all the ingredients well with a mixer. At first, lumps and streaks of oil will appear, but after 3-4 minutes the mixture will become smooth, uniform, and glossy.
- Vanilla extract: 2 teaspoons
- Salt: 1 teaspoon
- Wine vinegar: 1 tablespoon
- Soda: 1.5 teaspoon
- Sugar: 300 g
- Chicken egg: 2 pieces
- Butter: 60 g
- Olive oil: 60 ml
- Wheat flour: 250 g
- Cocoa: 55 g
- Milk: 280 ml
2
We make it in a mold from 16 to 20 cm. IMPORTANT! The dough will double in volume, so do not pour the dough more than halfway up the mold. Grease the mold with oil. I always place parchment paper at the bottom, so you don't have to struggle for a long time to remove the cake.
3
Bake at 175 degrees for about 50–60 minutes. Initially, the cake will rise actively, then it will settle down. A bump may appear on top and it might crack — don't worry, this is good as we get a porous structure. As usual, check with a wooden skewer. It should come out dry. So after about 40 minutes, start checking every 5 minutes.
4
The finished cake layer will come out of the mold almost immediately. Carefully flip it onto a rack. Remove the parchment. Be sure to keep the cooled layers in an airtight container (or wrap) for at least a couple of hours (but this is not mandatory).
5
If you are making a cake, bake it for about 50–60 minutes. I divided the dough into 2 parts and baked them one after another like muffins for about 25–30 minutes.
6
For ganache: heat the milk or cream (do not bring to a boil!!), set aside. Break the chocolate into small pieces and place in a saucepan. Then take a skillet, pour water into it, and place it on the stove. Place the saucepan with chocolate in the skillet with water and turn on medium heat. Pour warm milk or cream into the chocolate and stir constantly. As soon as the water in the skillet starts to boil, immediately remove the saucepan with chocolate and continue stirring.
- Chocolate: 200 g
- Milk: 280 ml
7
We pour our cake with the prepared ganache.