Cómo Preparar Drip Cake, Carolina Espinal - Lucero Vílchez Cocina

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: semi-sweet chocolate

💰Cheaper: milk chocolate

Semi-sweet chocolate provides a similar taste with less bitterness.

cake flour

🥗Healthier: all-purpose flour

💰Cheaper: all-purpose flour

All-purpose flour is more accessible and versatile.

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: chocolate syrup

Carob powder provides a different flavor while being lower in fat.

Preheat the oven to 180°C (350°F).

Grease and flour a large cake mold, placing parchment paper at the bottom to prevent sticking.

In a mixing bowl, beat 200 grams of room temperature butter with 450 grams of granulated sugar on low speed until combined.

Add 10 grams of vanilla extract to the butter and sugar mixture.

Add 4 eggs one at a time, mixing well after each addition and scraping down the sides of the bowl.

Alternately add 315 grams of flour and 250 milliliters of milk to the mixture, starting and ending with the flour, mixing until just combined.

Add 6 grams of baking powder and 5 grams of salt to the batter and mix until incorporated.

Pour the batter into the prepared mold and smooth the top.

Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted comes out clean.

Allow the cake to cool in the mold for a few minutes before transferring to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens