150 Hour Chocolate Cake Recipe is a delicious, dense, and rich cake that is perfect for sharing with friends and loved ones.
Melt chocolate and butter in a pot over medium heat, stirring until smooth. Remove from heat. Add sugar to the mixture, one cup at a time, while constantly stirring (you may want to consider using a whisk). Add the eggs one at a time while beating them into the mixture on low speed before adding the next. Beat in vanilla extract.
Stir in the flour and Baking soda until completely mixed—grease and flour two 9-inch cake pans. Divide batter equally between the two pans, and bake for about one hour or until a toothpick inserted in the centre comes out clean.
How to make a 150 Hour Chocolate Cake Recipe?
- Prepare Time: 10 Minutes
- Cooking Time: 1 Hour
- Total Time: 1 Hour, And 10 Minutes
Ingredients:
- 1 cup white sugar
- 1/2 cup cocoa
- 1 stick butter, melted and cooled slightly
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour, sifted with 2 1/2 teaspoons Baking soda
chocolate ganache: [Optional]
- Six ounces of semisweet chocolate, coarsely chopped into small pieces. I recommend using Valrhona Extra Fine baking chocolate for this recipe.
- 2 cups heavy whipping cream
Steps to make this recipe:
1. Preheat the oven to 300 degrees F (150 degrees C). Grease two 9-inch cake pans and dust them with flour.
2. In a medium saucepan over low heat, melt butter and chocolate together, stirring constantly. Remove from heat, add sugar and then whisk in eggs one at a time, followed by vanilla essence at the end of adding each egg individually. Stir in flour and baking soda using a wire whisk until well blended.
3. Pour batter evenly into the prepared pans, and bake in the oven for one hour and 10 minutes. The thin cake is made when a toothpick inserted in the centre comes clean.
4. Remove from oven and take out of the pan to cool completely on a wire rack.
5. For the ganache, combine chocolate with heavy cream in a heatproof bowl over medium heat, stirring until smooth and glossy. This will take about 2-3 minutes. Stop occasionally stirring to prevent the mixture from scorching. Cool slightly, and then pour over the cooled cakes.
6. Now let the cakes sit undisturbed in the refrigerator for at least 4 hours or overnight before serving.
Tips:
- Choose a non-stick baking pan for this recipe, as it greatly reduces your cleanup time. Adding a layer of parchment paper to your pan will ensure that most of your cake will stay intact and not break or crumble as you remove it from the pan.
- To avoid newbies’ mistakes in baking this cake, please do not use the entire 150g of Baking soda. Use only 2 1/2 teaspoons of baking powder.
- Do not overbeat the chocolate mixture at step 1, especially when adding eggs.
- Make sure to let the cake cool completely before adding ganache to avoid breaking the cake’s surface.
- If you make this recipe and share your results on this website, please use the following link to give me a donation: By clicking on this link, you will be leaving this website and entering another company’s site (Open Access Publishing).
Serving ideas for 150-Hour Chocolate Cake Recipe:
- Serve the cake with your favourite fruit for a decadent dessert.
- As an alternative to frosting, serve it plain or with a dusting of powdered sugar.
- This cake is also delicious and serves as a base for ice cream, especially if you eat it for breakfast!
- Since this cake is so rich, only a small slice goes a long way.
Nutrition facts about this cake:
| Nutrition | Amount |
|---|---|
| Calories | 600 |
| Fat | 33g |
| Protein | 11g |
| Carbohydrate | 50g |
| Cholesterol | 48mg |
| Sodium | 99mg |
| Magnesium | 1mg |
Conclusion
This delicious, dense, rich cake is the perfect choice for chocolate lovers who want to try something different from the usual chocolate cakes on supermarket shelves. But it is not just a chocolate lover’s dream! Any dessert lover would also love this recipe, as it has a subtle yet strong chocolate flavour with no bitter taste.
Remember, once you’ve tried this 150-Hour Chocolate Cake Recipe, you’ll never want to go back to eating a plain cake again!
I hope you enjoy this recipe, and please share your experience with us!
FAQ:
What is the secret to a very fluffy cake?
The best way to make a very fluffy cake is to beat the ingredients together for about half an hour or until pale and double in size, then rest the mixture for 30 minutes. This should help to strengthen the cake’s structure.
What are the benefits of Baking soda?
A. Baking soda is a leavening agent that helps obtain very fluffy cakes from this recipe and adds volume to muffins and other baked goodies.
Baking soda is hydrated with water or other ingredients, thus creating bubbles which make the cake light and fluffy. This method of leavening is also called acidification.
Baking soda has been used for a long time as it is not harmful to health like chemical leavening agents.
Why are eggs used in the preparation of this cake?
The eggs are necessary to make the cake moist and soft. They also help bind the flour with other ingredients for a perfect texture before Baking. You could also substitute half a cup of oil for 3 large eggs if you cannot use eggs for any reason.
At what temperature is a chocolate cake made?
The chocolate cake should be baked at the specified temperature of 210 °C. But do not overcook it, as it may result in a tough cake.
What is the correct amount of flour for this recipe?
The common way to measure flour for Baking is by sifting out lumps, usually using a food processor. However, you can use an exact measuring cup if you have one and weigh the flour using a scale. Use 1 1/2 cups of all-purpose flour (plus extra for dusting).