Learn how to prepare chocolate cake with Sandra Plevisani's recipe

Chocolate cake is not only delicious but also one of the easiest pastry recipes to make. That's why it's perfect for those who don't have experience but still want to dare to prepare a delicious dessert to sweeten their day.

When we prepare this delicious dessert, one of the things we most want to achieve is that it stays wet and not dry so that it seems to melt with every bite. If you want to prepare it but you don't know which recipe to follow, those of pastry chef Sandra Plevisani are never lost, because if you follow all the instructions and tips you will be guaranteed success.

If you want to learn how to prepare a moist chocolate cake with Sandra Plevisani's recipe, continue reading the following note and encourage you to do it at home.

INGREDIENTS

-3 cups of flour

-2 teaspoons of baking soda

-1 teaspoon of salt

-1 cup of cocoa

-1 ½ cup of fresh milk at room temperature

-2 tablespoons of vinegar

-3 eggs

-1 teaspoon vanilla

-2 ½ cups of sugar

-Powdered sugar (optional for garnish)

-Chantilly (optional to decorate)

-Fruits of the forest (optional to decorate)

PREPARATION

1. The first thing we will do is to have all the ingredients ready and ready to use them. Now, we will start by buttering the tube mold and put shortened butter paper on the bottom so that the cake does not stick. Instead of flouring it, we will add cocoa powder to the mold to make it easy to unmold.

2. Now we will proceed to cut the milk by pouring the 2 tablespoons of vinegar into the fresh milk at room temperature and reserve.

3. We put in a colander the flour that has been previously sifted, the cocoa, the baking soda and the salt and sift. This is the second sift that the flour will have and it is one of the secrets to make the cake more fluffy.

4. Then, in the bowl of the mixer we place the cut milk, eggs, oil and vanilla and beat all the ingredients until they are well integrated. We can do it using a manual or electric mixer.

5. While we beat the wet mixture, we lower the speed of the mixer and gradually incorporate the dry ingredients that we sifted before. Once we have poured all the flour and cocoa mixture we return the mixer to normal speed.

6. When all the ingredients are well incorporated, add the sugar to the mixture. This makes the dough more liquid and helps everything to be incorporated better.

7. We preheat the oven to 180°C or 350°F. When we see that the mixture is well integrated, we pour it into the mold that we prepared earlier.

8. We bring the mold with the dough to the oven for 1 hour. Only when this time passes do we open the oven and try inserting a wooden or metal stick in the middle of the dough to know if it is fully cooked. If the stick comes out damp, we leave the mold in the oven for 5 to 10 more minutes and do the stick test again until it comes out clean.

9. Once the cake is cold we can unmold it, if we do it while it is hot it can break. We can decorate with powdered sugar, chantilly and berries.

Here is the video of the program in which Sandra prepared this delicious cake in case you need a better step-by-step guide to do it.

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