If you’re a chocolate lover with a penchant for delightful desserts, this Chocolate Jiggly Cake is the perfect treat.
This cake not only tastes heavenly but also has a unique jiggly texture that adds an element of fun to your dessert experience. It’s a showstopper dessert that’s surprisingly easy to make. Let’s dive right in!
Chocolate Jiggly Cake Recipe
- Preparation Time: 30 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Serving Size: 6-8 slices
For the Cake Batter:
- 4 large eggs
- 150 grams of granulated sugar
- 1/4 teaspoon of salt
- 100 grams of all-purpose flour
- 30 grams of unsweetened cocoa powder
- 300 milliliters of whole milk
- 50 grams of unsalted butter
- 1 teaspoon of vanilla extract
For the Chocolate Sauce (Optional):
- 100 grams of dark chocolate, chopped
- 50 milliliters of heavy cream
Step by Step Directions:
1. Preheat the Oven: Preheat your oven to 320°F (160°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper. Ensure that there’s a bit of overhang for easy cake removal.
2. Melt the Butter: In a small saucepan, melt the unsalted butter over low heat. Once melted, remove it from the heat and set it aside to cool slightly.
3. Separate the Eggs: Carefully separate the egg whites from the yolks. Place the egg yolks in a large mixing bowl and the egg whites in a clean, dry bowl.
4. Make the Cake Batter: Add 100 grams of granulated sugar and a pinch of salt in the bowl with the egg yolks. Whisk until the mixture turns pale and slightly thickened. This will take about 2-3 minutes. Gradually add the melted butter and vanilla extract to the egg yolk mixture while whisking continuously. Sift in the all-purpose flour and cocoa powder into the egg yolk mixture. Mix until well combined. Warm the whole milk (do not boil) and gradually add it to the batter, mixing until smooth.
5. Whip the Egg Whites: Using an electric mixer, beat the egg whites until they become frothy. Gradually add the remaining 50 grams of granulated sugar and beat until stiff peaks form. This should take about 5-6 minutes.
6. Fold the Egg Whites into the Batter: Gently fold a third of the whipped egg whites into the chocolate batter to lighten it. Then, carefully fold the remaining beaten egg whites until no streaks remain. Be gentle to keep the batter airy.
7. Bake the Cake: Pour the cake batter into the prepared pan. Tap the pan gently on the counter to remove any air bubbles. Place the cake pan into a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the cake pan. Bake in the oven for about 40 minutes or until the cake is set with a slight jiggle in the center.
8. Cool and Chill: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Once cooled, refrigerate the cake for at least 2-3 hours or overnight to set correctly.
9. Make the Chocolate Sauce (Optional): If you’d like to drizzle your jiggly cake with chocolate sauce, heat the heavy cream until it’s just about to boil. Pour it over the chopped dark chocolate and let it sit for a minute. Stir until smooth and glossy.
10. Serve and Enjoy: Slice the chilled Chocolate Jiggly Cake, drizzle it with chocolate sauce if desired, and serve. Watch in awe as your guests marvel at the delightful jiggle of this dessert.
Nutrition Fact of Chocolate Jiggly Cake Recipe
|Calories from Fat||34|
|Total Fat||5 gm|
|Saturated Fat||2 gm|
|Sodium Chloride||129 mg|
|Dietary Fiber||1 gm|
|Protei||3 gm (1g protein per serving)|
|Vitamin A||4 %RDA|
|Vitamin C||25 %RDA|
What kind of dessert is Chocolate Jiggly Cake Recipe?
The jiggly cake is a type of American dessert known as chocolate truffle cake. It’s a chocolate cake with a soft, airy texture. When you bite the cake, it offers a creamy and velvety taste with a deep rich chocolate flavor.
What Fruit Is Used to Make This Recipe?
Chocolate Jiggly Cake Recipe is made from scratch and does not contain commercially available products. It is made from scratch with pure ingredients. Therefore, this Chocolate Jiggly Cake Recipe is free of artificial colors, preservatives, and flavors.
How to store the Chocolate Jiggly Cake Recipe?
Store the leftover cake in an airtight container at room temperature for up to 1 week or freeze it for up to 3 months. Thaw at room temperature before serving.
What is the history of the Jiggly Cake Recipe?
The Chocolate Jiggly Cake Recipe was invented in the 1950s by Lindy Graves, a San Francisco housewife. She developed this recipe when she’d run out of baking powder. It became very popular in her neighborhood, and word spread fast.
Unfortunately, Lindy had no idea that her recipe would become so popular. Instead, she just wanted to find a new use for flour and sugar in her pantry after running out of baking powder.
I love making this cake for special occasions and potlucks because of its rich, deep flavor, and it’s a crowd-pleaser in my household. It’s not too hard to prepare; it will become your signature dessert after a while. So get out there, try this recipe, and tell me what you think. Enjoy!