Moist Chocolate Cake with Homemade Creamy Sauce

Directions

1. 1

   Make the chocolate cream sauce: in a small saucepan, combine heavy cream, butter, 2 tablespoons of sugar, and 3 tablespoons of cocoa powder.

2. 2

   Cook over medium heat, stirring often, until the sauce thickens to a smooth, pourable consistency. Remove from heat and set aside.

3. 3

   Preheat oven to 350 °F (180 °C). Grease and flour a 9-inch (22 cm) round cake pan.

4. 4

   In a large bowl, whisk together the flour, sugar, cocoa powder, and baking powder until evenly combined.

5. 5

   In a blender, combine eggs, warm milk, and oil. Blend on high for 3 minutes until the mixture is smooth and slightly airy.

6. 6

   Pour the blended mixture over the dry ingredients and fold together with a spatula until a smooth, lump-free batter forms.

7. 7

   Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

8. 8

   Cool in the pan for 10 minutes, then unmold and spoon the creamy chocolate sauce generously over the top before serving.