Baking pan chocolate cake

Step 1/6

Preheat the oven to 175C and place the baking rack on the bottom shelf.

Step 2/6

• 46⅔ g sugar
• 23⅓ g flour
• ½ tbsp unsweetened cocoa powder
• ⅜ tsp vanilla sugar
• ⅜ tsp baking powder

• whisk

Into a large bowl combine all the dry ingredients and mix them well together.

Step 3/6

• 33⅓ g butter (melted)
• ⅜ eggs
• 26⅔ ml water (hot)

Add in the melted butter and the eggs, one at a time, and combine the mixture until smooth and lump-free. Add in the hot water and whisk it well - the batter will be quite wet, but that’s the point.

Step 4/6

• baking pan
• rubber spatula

Pour the mixture in a baking pan lined with baking paper - I used a pan that’s around 25 x 30 cm.

Step 5/6

• toothpick (optional)

Bake the cake for 35 minutes on the bottom shelf. You can always check if the cake is baked by poking a toothpick in the center - if it comes out clean/a little crumby, it’s baked all the way through.

Step 6/6

Cool the cake in the pan completely and serve! I usually decorate it with icing made of powdered sugar and water and some sprinkles, but the decoration is a hundred percent optional and personal!