The Chocolate Molly Cake
Molly cake is one of the most important recipes of our blog. Many have already asked us about the chocolate version of the cake. This can actually be made very easy! The secret is simply adding cocoa powder. But beware, the amount of flour must be reduced so that the cake remains loose and soft. The rest of the recipe remains the same. The amount of cocoa powder can be adjusted depending on the chocolate intensity desired (do not forget to adjust the flour accordingly). However, with the cocoa should not be exaggerated, so that the original consistency of the delicious cake is preserved. We therefore advise you not to use more than 30 to 40g of cocoa powder.
With the quantities of the recipe you can prepare a cake in a round cake tin 20 x 10cm .
For 8 – 10 people
- 250g sugar
- 3 eggs
- 220g of flour
- 30g of unsweetened cocoa powder
- 250g cream
- 1 packet of baking soda (10g)
Preheat the oven to 160 °.
Beat the sugar and eggs until frothy. The mass should be bright and twice as large. It takes about 10 minutes to plan for this.
Sift the flour, baking powder and cocoa powder and add to the mixture.
Beat the cream until stiff and add to the dough. Carefully mix the mixture with a spatula so that the whipped cream does not collapse.
Bake the cake for about 50 minutes. With a knife can be checked whether the cake is cooked (at the knife tip nothing may stick!).