The Most Amazing Moist Chocolate Cake Recipe

Ingredients

Chocolate Cake Batter

1 cup (125 grams) all purpose flour

1⁄2 cup (64 grams) medium rye flour

1⁄3 cup (30 grams) cocoa powder

1 cup (200 grams) granulated sugar

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon fine sea salt

1⁄2 cup (120 grams) sunflower seed oil

1 large egg room temperature

2 teaspoons pure vanilla extract

2 teaspoons DeLallo Instant Espresso Coffee Powder

1 cup (240 grams) hot water (water at 200°F)

1⁄4 cup raspberry preserves

Creme Anglaise

4 large egg yolks, room temperature

1⁄2 cup (100 grams) granulated sugar

1 cup (240 grams) heavy cream

1 cup (240 grams) whole milk

2 teaspoons pure vanilla extract

1⁄2 teaspoon ground cloves

Directions

Chocolate Cake Batter

Preheat the oven to 350°F and prepare a 9 x 2 inch round cake pan with a nonstick spray. Line the bottom of the cake pan with parchment paper.

Place all purpose flour, rye flour, cocoa powder, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Hand whisk together to evenly distribute the ingredients.

Pour in the sunflower seed oil, lightly beaten egg, and vanilla. Stir with a rubber spatula just to lightly mix in.

Add the espresso powder to a cup of hot water and stir.

Slowly pour the espresso mixture into the cake mixture while stirring with a rubber spatula. At first it may look very watery, but as you gently stir, the ingredients will blend into a silky pourable cake batter. Scrape the bottom and side of the bowl as needed.

Add the raspberry preserves by spooning the 1⁄4 cup into 4 small dollops in the batter. Fold the preserves into the batter until incorporated.

Transfer batter to the prepared cake pan.

Bake on the middle oven rack for 30-35 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs.

Place the cake pan on a wire rack to completely cool before removing.

Slice cake and serve with a drizzle of creme anglaise.

Creme Anglaise

Prepare a medium sized bowl by setting a metal sieve on top and set aside.

In a medium saucepan, stir together the heavy cream, milk, vanilla and cloves. Cook over moderately low heat until small bubbles appear around the rim of the pan. About 4-5 minutes.

In a medium bowl, whisk together the sugar and egg yolks just until combined.

Carefully drizzle half of the hot cream mixture in a thin stream into the egg mixture while whisking. Then pour the tempered egg mixture into the saucepan and cook over moderate heat. Stir constantly with a wooden spoon, until the sauce has thickened slightly and coats the back of the spoon, another 4 to 5 minutes.

Immediately strain the sauce through the sieve into the prepared bowl. Serve warm on the cake or cover and refrigerate until chilled.