HOW TO MAKE EARTHQUAKE CAKE?
This gooey, rich, and delectable Earthquake Cake is chock-full of chocolate, pecans, and coconuts, and each bite is a flavor explosion!
I adore a cake that says “everything but the kitchen sink” in the instructions. This Earthquake Cake is a traditional cake that truly lives up to its name! It’s similar to a dump cake, but it gets its name from the cracks, crevices, and valleys that appear on top after it’s baked.
It’s surrounded by gooey tunnels of goodness filled with a chocolate and cream cheese surprise! From the outside, it appears to be a regular cake, but each bite contains melty chocolate, coconut, and chopped pecans!
This Earthquake Cake is a must-try due to its chocolate overload. You’ll be able to taste a variety of flavors with each forkful, and you won’t be able to stop yourself from ordering more!
530 grams.Of cake flour.
400 grams.Of chocolate spread.
200 grams.Of light sugar.
1 large spoon.Of baking powder; equal to 10 grams.
180 grams.Of soft butter.
3 medium eggs.
A pinch of salt.
More chocolate if you want.
HOW TO MAKE AN EARTHQUAKE CAKE:
In a mixing bowl, I combined the flour with the sugar, the baking powder, and a generous pinch of salt.
I broke up any lumps with a whisk, and I tossed in the butter.
To achieve even grit, I always used my fingertips.
After that, I combined the eggs and kneaded them to form a smooth dough.
To mold, I crumbled a large half of the dough, and I made a dough base with a lot of pressure.
I drizzled 1 cm all around the perimeter and crumbled the rest of the dough on top as if making a crumble.
Then, I placed the mold in the Cake Factory.
The program P1 often took about 50 minutes to complete.
I allowed it to cool after removing it from the mold.
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