wet chocolate cake

Wet chocolate cake? No, wet chocolate cake! Raiza Costa shows the secret to achieving the perfect texture: chemistry! The sodium bicarbonate enters into a chemical reaction with the natural yogurt, which makes the dough oxygenate, and this guarantees the moisture of the cake.

The cake is very fluffy and delicious: it is covered and filled with a mixture of cream, chocolate, sugar, butter and salt. Check it step by step!

Ingredients
Pasta
450 grams of natural yogurt
340 grams of dark chocolate
200 grams butter at room temperature
300 grams of sugar
250 grams of wheat flour
10 grams of baking powder
10 grams of baking soda
25 grams of cocoa powder
45 milliliters of boiling water
6 eggs
1 pinch of salt
Ingredients
Roof
240 milliliters of cream
30 milliliters or 2 tablespoons of honey
280 grams of dark chocolate
280 grams of milk chocolate
30 grams or 2 tablespoons of icing sugar
200 grams of chilled butter
1 pinch of salt
Method of preparation
Pasta
1
You will need 3 bowls: one for the dry ingredients, another for placing in a bain-marie and a third for beating the eggs.
two
In the first place the flour, salt, baking powder and baking soda.
3
In another break the eggs and beat with the sugar until fluffy.
4
In the third, add the dark chocolate, natural yogurt, butter and melt this mixture in a bain-marie.
5
Once you're done, dissolve the chocolate powder with hot water and add it to the bowl of melted chocolate.
6
Then mix the beaten eggs with the dry ingredients and then with the chocolate. From this triangle, bubbles will start popping and that's what will make the cake wet.
7
Bake in two greased molds in a preheated oven at 180 degrees Celsius. At 35 minutes test with a toothpick, if it comes out clean, it's ready.
Method of preparation
Roof
1
In a processor put the boiling chocolates and milk cream. Beat until it's a homogeneous mix. The cream will melt the chocolate.
two
Add the salt, honey, icing sugar and beat until creamy. Add the butter and the frosting is ready!