Moist Meiji Chocolate Cake: The Ultimate Recipe for Chocoholics

To start, prepare a cake mold approximately 15 cm long. Cut a piece of baking paper that fits the mold. Make four cuts on the paper and fold it accordingly. 

Begin by whisking two eggs in a bowl. Add 40g of brown sugar (you can also use granulated sugar as a substitute) and mix until well combined. Place the bowl in warm water until the mixture reaches a temperature of 37 degrees Celsius. This warm temperature will make it easier to whip the eggs and prevent the mixture from deflating. Using an electric mixer, beat the egg mixture on high speed until it forms firm peaks that hold their shape.

Gradually sift in 40g of cake flour and 20g of cocoa powder into the whipped egg mixture. Gently fold in the dry ingredients until well incorporated. Pour in 20g of melted unsalted butter and mix until the batter is smooth and homogeneous.

Pour the batter into the prepared mold and bake in a preheated oven at 170 degrees Celsius for approximately 20 minutes. Once the cake is baked, remove it from the oven and set it aside.

Place a piece of Meiji black chocolate on top of the baked cake. Carefully return the cake to the oven at a lower temperature of 100 degrees Celsius for an additional 2 minutes. This step will add a glossy finish to the cake and enhance the chocolate flavor.

Once the cake has cooled, it is ready to be enjoyed. The Meiji Chocolate Cake is exceptionally moist and has a rich chocolate taste. For an even more delightful experience, you can refrigerate the cake before serving. The chilled cake will develop a crispy top layer that adds an extra texture to the overall taste.

If you're a chocolate lover, there's nothing quite like indulging in a soft and moist chocolate cake. Today, I'm going to share with you a simple recipe for the most moist Meiji chocolate cake that you won't be able to resist. Prepare to tantalize your taste buds with this delicious treat!

To ensure proper emulsification and a consistent cake texture, make sure your milk, coffee, and eggs are at room temperature. Using ingredients that are too cold or too hot can cause the cake batter to break. Patience and pre-planning are key to achieving the perfect cake every time.

For a soft and light sponge cake, it's important not to overmix the batter. Gently fold the liquid and dry ingredients together until the flour is no longer visible. This will create a delicate texture that won't feel dense when you take a bite.

To maintain the moistness of your sponge layers, be careful not to overbake them. Use the toothpick test to determine if your cake is ready. When inserted into the center of the cake, the toothpick should come out with a few moist crumbs attached. This ensures a tender and moist texture that will leave your guests wanting more.

Adding a pinch of salt to your chocolate desserts is a secret weapon to balance out the flavors and take your chocolate cake to a whole new level. The salt enhances the chocolate flavor and adds depth to your creation.

After baking, it's crucial to cool the cake completely on a wire rack before removing it from the pan. This helps the cake retain its shape and prevents it from breaking. Exercise patience as you wait for the cake to cool – your taste buds will thank you later!

For an extra sturdy cake, refrigerate the layers for at least 2 hours or, ideally, overnight before stacking them. This chilling process helps the crumbs bind together and prevents the cake from breaking. It's a simple yet effective step to ensure a picture-perfect cake presentation.

You may be surprised, but adding coffee to your chocolate desserts can work wonders. It enhances the chocolate flavor without imparting a coffee taste to the cake. Give it a try and experience the heightened richness of your Meiji chocolate cake.