Sea Salt Chocolate cake
A small cake with mighty chocolate flavor enhanced by the sea salt is simply what this cake is all about.
I am used to bake my bowl cakes in the Small Heart Flexipan® Mold, but rarely bake cakes in it. Should you use a regular size pan, I would just double the quantities. Use your imagination to top it off with any berries you wish, you will truly enjoy it.
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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Sea Salt Chocolate cake
Ingredients
- 2 strawberries (Sliced)
- 1.5 tbsp (20 g) unsweetened cocoa powder
- 3 tbsp (40 g) sugar
- 1/2 cup (60 g) flour
- 1/2 tsp (3 g) baking powder
- 1 pinch of salt
- 1 eggs
- 2 oz (55 g) sour cream
- 1/4 cup (55 g) canola oil
- 1/2 tsp vanilla extract
Instructions
- Preheat oven at 350F/180C.
- In a mixing bowl, whisk together all the dry ingredients (Cocoa Powder, Sugar, Flour, Baking Powder and Salt)
- In another mixing bowl, whisk together all the wet ingredients (Eggs, Sour Cream, Oil and Vanilla Extract)
- Then, combine the wet mixture to the dry mixture. Whisk until smooth.
- Place your Small Heart Flexipan® Mold on the top of your perforated baking sheet.
- Pour your preparation into the Flexipan and decorate with strawberries on top.
- Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your chocolate cake from 18min)
- Once your chocolate cake is out of the oven, let it cool down for about 10min. Then, Unmold, Serve and Enjoy! Bon Appétit!
Video
Special Notes
Nutrition
