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Moist cocoa and chocolate cake: the perfect way to use up more Easter chocolate

Moist cocoa and chocolate cake: the perfect way to use up more Easter chocolate

This moist cocoa and chocolate cake offers a fantastic way to use up leftover Easter chocolate. Combining the wholesome goodness of oatmeal with the rich, indulgent flavor of cocoa and melted chocolate chunks, this cake is both a treat for the taste buds and a smart use of holiday extras. Light and moist, yet rich in flavor, this cake is sure to become a new favorite in your dessert repertoire.

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Why you'll love it: The cake is moist and airy thanks to the combination of yogurt and a light oil, with the maple syrup providing a subtle sweetness that complements the bold cocoa and rich chocolate chunks. The oat flour makes this a slightly healthier option, adding a sweet, nutty flavor that pairs wonderfully with the chocolate. This recipe is a great example of how simple ingredients, when combined wisely, can create a delicious and satisfying dessert.

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Perfect occasion: This cocoa and chocolate cake is perfect for casual get-togethers, family post-Easter treats or simply as a delicious dessert to use up the extra chocolate on any occasion. It's also great for cooking with kids, allowing them to help chop the chocolate and mix the batter.

Decorating Tips: Once baked and cooled, sprinkle the top of the cake with powdered sugar or cocoa powder for a simple but elegant finish. For a more decadent touch, drizzle melted chocolate on top or serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.

Ingredients:

  • For the cake:
    • 120g oat flour
    • 8g of baking powder
    • 30g cocoa powder
    • 125g of yogurt
    • 100 ml of milk
    • 50 ml vegetable oil
    • 90 ml maple syrup
    • 1 egg
    • A pinch of salt
    • 60g chopped leftover Easter chocolate
  1. Preparation work: Preheat your air fryer to 160°C (320°F) or your oven to 180°C (356°F) if using. Lightly butter a 15x15cm cake tin with oil.
  2. Mix the wet ingredients: In a large bowl, whisk together the egg, milk, oil, maple syrup, yogurt and a pinch of salt until smooth and well combined.
  3. Add the dry ingredients: Sift the oat flour, baking powder and cocoa powder into the wet ingredients. Stir gently until well combined to avoid overmixing, which could make the cake tough.
  4. Add chocolate: Stir the chopped chocolate pieces into the batter, making sure they are evenly distributed.
  5. Bake the cake: Pour the batter into the prepared cake pan. Cook in the air fryer for about 20 minutes or in the oven for about 25 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool and serve: Let the cake cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.

Enjoy this delicious, moist cocoa and chocolate cake as a sweet end to any meal, or as a satisfying way to use holiday chocolate in a deliciously creative way!

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