Table of Contents
In a heat-proof bowl above a pot of simmering water, melt the chocolate and butter together until smooth. Set aside and allow to cool slightly. Add the 8 egg yolks to the melted chocolate add whisk well. Then, add the cocoa powder and salt, and mix until combined.
Preheat the oven to 175 C for at least 15 mins. Sieve together flour, cocoa, salt, baking powder and baking soda to a mixing bowl. Add sugar to the bowl. Give a good stir until well combined. Make a well in the center of the bowl. Pour egg, oil, vanilla extract & milk. Whisk together all the wet ingredients.
This 1 layer 6 inch chocolate cake serves 4, so it’s perfect for any occasion requiring a scaled down cake. You can also use this chocolate cake batter to make a small batch of chocolate cupcakes. For best success, review the recipe notes before starting. 1/4 cup ( 21g) unsweetened natural cocoa powder
Top with confectioners’ sugar or glaze. Grease and flour a tube or Bundt® pan. Do not preheat oven. In a medium bowl, mix flour, baking powder and salt. Set aside. In a large bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition.
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