Black cake

Name: Black cake - Eleonora A.
Ingredients: 4 eggs; 220 g powdered sugar; 50 g cocoa; 70 g flour; 2 teaspoons baking powder; 100 g butter. For the glaze: 100 ml milk; 50 g butter; 4 tablespoons cocoa; 4 tablespoons sugar.

Dessert - Black cake by Eleonora A. - Recipia

The black cake is one of the simple recipes for a multicooker, with a batter based on eggs, sugar, butter, and cocoa. It is prepared quickly, and baking is done in the BAKE program at 180°C for 45 minutes. After baking, the cake is covered with a boiled glaze made from milk, butter, cocoa, and sugar. It is important to let it cool before removing it from the pot, as it will come out more easily and retain its shape. Quick Info Preparation time: not specified in the original recipe Baking time: 45 minutes Total time: at least 45 minutes, plus preparation, glazing, and cooling time Servings: number not specified; depends on the size of the pieces Difficulty: easy Recipe type: cocoa cake, prepared in a multicooker Program used: BAKE at 180°C Ingredients For the cake: 4 eggs 220 g powdered sugar 100 g butter 70 g flour 50 g cocoa 2 teaspoons baking powder For greasing the pot: a sufficient amount of butter for the base and walls of the inner pot For the glaze: 100 ml milk 50 g butter 4 heaping tablespoons of cocoa 4 tablespoons sugar Preparation method 1. Preparing the mixture Put the eggs and powdered sugar in a bowl and mix until the mixture becomes creamy. There is no need to continue longer than necessary; it is important that the sugar is well incorporated and the mixture has a homogeneous texture. Add the 100 g of butter and mix until combined with the eggs and sugar. 2. Adding the dry ingredients In another bowl, mix the sifted flour with the baking powder and cocoa. Sift the flour before use so that the dry ingredients distribute more evenly in the batter. Put the flour, cocoa, and baking powder mixture over the egg mixture. Incorporate the ingredients until you obtain a homogeneous batter, without visible areas of flour or cocoa. 3. Preparing the multicooker pot Grease the base and walls of the inner pot with butter. This step helps the cake to detach after baking and is especially necessary because the cake is removed from the pot only after it has cooled. Pour the batter into the pot and spread it as evenly as possible. 4. Setting the program Press the MENU button and select the BAKE program. Set the temperature to 180°C and the baking time to 45 minutes. Press START, then close the lid of the multicooker. Let the cake bake until the program is completed. The recipe is designed for a Philips multicooker, so the buttons or program names may differ on other models. The parameters indicated for this recipe are BAKE, 180°C, and 45 minutes. 5. Preparing the glaze While the cake is baking or after the program has finished, prepare the glaze. Put the milk, butter, cocoa, and sugar in a small pot. Boil the mixture over medium heat, stirring continuously. The glaze is ready when it starts to boil and the ingredients have homogenized. Continuous stirring helps prevent the mixture from sticking to the bottom of the pot and achieves a uniform glaze. 6. Glazing the cake When the baking program is finished, disconnect the multicooker from the power source. Pour the glaze over the cake while it is still in the pot. Let the cake cool in the pot. Only after cooling should you remove it to reduce the risk of breaking. If necessary, gently detach the edges from the pot walls before inverting or removing. Why I make the recipe often I love the recipe because it uses common ingredients and does not involve complicated steps. The batter is prepared in a short time, and the multicooker takes care of the baking without needing to watch the cake in the oven. The glaze is made separately and complements the cocoa flavor without needing other ingredients. For days when I want a simple dessert, this cake is easy to repeat and does not require much preparation. Tips and variations Tips Sift the flour before combining it with the baking powder and cocoa. This way, the dry mixture incorporates more easily into the egg mixture. Grease not only the base but also the walls of the inner pot. The cake should be allowed to cool before removal, and this is easier if the pot has been greased evenly. Stir the glaze continuously while it heats up. Stop boiling after it starts to boil and the mixture becomes homogeneous, according to the recipe steps. Do not try to remove the cake immediately after baking. The texture is more fragile while hot, and cooling helps stabilize the cake. Substitutions The original recipe does not include substitutions for the ingredients used. To maintain proportions and texture, it is recommended to use the indicated ingredients and quantities: eggs, powdered sugar, butter, flour, cocoa, and baking powder. Variations No variations are indicated in the basic recipe. You can keep the simple shape of the cake with cocoa glaze without modifying the composition or baking program. Serving ideas The cake is served after it has cooled and the glaze has set. It can be cut directly from the pot after cooling. The size of the pieces is up to your choice, as the recipe does not specify an exact number of servings. Frequently asked questions 1. Can the cake be made without glaze? Yes, the cake can be removed after cooling and without glaze, but the original recipe includes the glaze made from milk, butter, cocoa, and sugar. This is poured over the cake after baking is completed. 2. When is the glaze poured? The glaze is poured after the baking program has finished and the multicooker has been disconnected from the power source. The cake remains in the pot during glazing. 3. Why does the cake need to cool before being removed from the pot? The batter is more fragile immediately after baking. Cooling allows it to set, and the cake can be removed more easily without breaking. 4. What program and temperature are used? Select the BAKE program, set the temperature to 180°C, and the time to 45 minutes. After setting, press START and close the lid. Nutritional values The values below are estimates for the entire cake, calculated based on the indicated quantities and without claiming absolute precision. They may vary depending on the type of butter, milk, cocoa, and sugar used. For the entire cake: approximately 2,650 kcal approximately 296 g carbohydrates approximately 152 g fats approximately 48 g proteins If the cake is divided into 10 pieces, one slice would have approximately: 265 kcal 30 g carbohydrates 15 g fats 5 g proteins The majority of carbohydrates come from the sugar used in both the batter and the glaze. The butter mainly contributes to the energy value and fat content. Storage and reheating After cooling, keep the cake covered to prevent it from drying out and to protect the glaze. Since it has a glaze made with milk and butter, it is suitable to keep it in the refrigerator if not consumed shortly. The cake does not need reheating. It can be served cold or left at room temperature for a short time before cutting. If reheated, the glaze may soften, and the texture may change.

Black cake

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