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choclate cake #healthy cholate caje reciepe#very tasty
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0:00
[Music]
0:00
All right, let's begin by mixing all the
0:02
dry ingredients together. Pour the sugar
0:04
straight into the bowl, but it's best to
0:06
sift the rest. Next, add the flour. I go
0:10
with regular
0:11
allpurpose. 1 and 3/4 cups should do the
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trick. Then, toss in 1 cup of
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unsweetened natural cocoa, a heaping
0:19
teaspoon of baking soda, and another
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heaping teaspoon of baking powder. And
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lastly, don't forget the salt. I just
0:26
add 1/3 teaspoon.
0:29
[Music]
0:34
What I love about this recipe is how
0:36
quick and simple it is. Just mix the
0:39
batter, bake, add the cream, and it's
0:41
ready to
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enjoy. After everything is mixed well,
0:45
make a small well in the center. It's a
0:48
simple trick to help the dry and liquid
0:49
ingredients come together nicely in one
0:52
bowl. Now, crack in two eggs. Room
0:55
temperature works best as they blend
0:57
more easily and improve the
1:00
texture. Next, pour in half a cup of
1:02
vegetable
1:04
oil. Then add 1 cup of milk. Like the
1:07
eggs, room temperature is ideal. But if
1:10
the milk is cold and you're in a hurry,
1:12
don't worry. Just give it a good
1:15
stir. Start mixing from the center of
1:17
the bowl, gradually working your way
1:19
outwards. This way, the wet ingredients
1:22
will combine thoroughly with the dry
1:23
ones.
1:25
Oops, I forgot to film adding the
1:27
vanilla extract. Now is the perfect time
1:29
to add a
1:31
splash. Keep mixing until the batter is
1:33
smooth and free of
1:36
lumps. This is exactly how it should
1:41
look. All right, let's take a little
1:43
break from the batter and brew some
1:44
flavored coffee. Simply pour boiling
1:47
water over a teaspoon of coffee, but
1:48
don't drink it. We'll need it for the
1:50
recipe.
1:54
I'll admit though, I couldn't resist
1:56
sneaking an extra cup for myself behind
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the
1:59
scenes. While the coffee is brewing,
2:01
let's go ahead and grease the baking
2:02
molds really well. Make sure you cover
2:05
all the nooks and crannies so nothing
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sticks when we
2:11
bake. Also, don't forget to line the
2:14
bottom of the molds with parchment
2:15
paper. Otherwise, your cakes might
2:17
decide to settle in and never leave.
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All right, now let's get back to the
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batter and slowly pour the coffee in.
2:24
Adding it little by little makes it
2:25
easier to blend everything together,
2:28
giving you a smooth and even
2:30
[Music]
2:33
batter. Even if the batter looks more
2:35
like a milkshake, pour in every last
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drop of coffee. It's exactly how it
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should
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be. The batter might seem runny, but
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trust me, the cake will turn out
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perfect.
2:50
[Music]
2:51
Finally, pour the batter into the
2:53
prepared molds, making sure to divide it
2:55
evenly. And that's it, ready to
2:58
bake. If you
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