What happens when you bake in a new kitchen! You end up baking a cake without butter. That’s what happened here and yet the cake was super moist and fluffy as you can see from the pictures. Secret to that I suppose was use of milk and oil.
Try baking this double chocolate cake and see for yourself.
Beat eggs with an electric beater or as I did in a stand mixer for five minutes. Yes that long because we will be getting all that air into the cake to make it rise and be fluffy. Then add in sugar and beat for another 3 minutes till it doubles in size.
Melt the chocolate in microwave for ten seconds bursts. Then add in oil and milk to eggs and sugar mix. At this step make sure you use a spatula and fold only twice. That way we don’t want to deflate the mix. Add a few drops of Vanilla and mix dry and wet ingredients. Add in dark chocolate at this stage. The batter will be thick but it will form a single ribbon. Pour it into two 6 inch pans. I used one cake for shoot and the other was gone in a matter of minutes. Bake it at 180 degrees for 30 minutes to 40 minutes in a preheated oven. Remove from the oven in three minutes. Let it cool down before dusting it with Cocoa and powdered sugar.