Fluffly and Light Chocolate Cake

This is a really easy recipe to bake and it turns to be a fluffy and light cake, so try and enjoy!

The quantities are for 6 individual muffins, so feel free to adjust the quantities depending if you are baking for more or less people.
These muffins kept fine for few days, just wrap the leftovers in foil or place them in a sealed container.

To make this recipe, you will need:
  • 15 grams of butter
  • 2 tablespoons of 100% cocoa powder (the baking kind)
  • 125 milliliters of water
  • 200 grams of sugar
  • 125 grams of flour
  • 7.5 grams of baking powder
  • 1/2 teaspoon of cinnamon (optional)
  • 1 egg
  • 3 tablespoons of buttermilk
  • 1/2 tablespoon of vanilla extract
  • Icing sugar (optional ... just for the presentation)

Preparation time: 15 minutes
Baking time: 25 minutes

Start by pre-heating your oven at 175 C (345 F).

In a saucepan, combine the butter, the cocoa powder, and the water.

Cook on low heat until the butter has melted.

In a bowl, add the sugar, the flour, the baking powder, and the cinnamon.

Mix them together.

Add the content of the saucepan into the dry mixture.

Mix them together.

In another bowl, add the egg and the buttermilk.

Beat them together.

Add the egg/buttermilk mixture to your batter.

Mix them together.

Finally add the vanilla extract and mix.

Pour the batter into a baking mould or in my case a muffin mould.

Bake for about 25 minutes.

Enjoy! ... As a presentation suggestion, you can sprinkle a bit of icing sugar on top ...

As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!

Whipped up by Charline Leblond

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