👨‍🍳 作り方

1. 1

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

   💡 プロのコツ: Using a Bundt pan is also an option.
2. 2

   In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.

   💡 プロのコツ: Ensure all dry ingredients are well combined.
3. 3

   Add the vanilla extract, milk, vegetable oil, eggs, and grated Puerto Rican chocolate to the dry ingredients.

   💡 プロのコツ: Using room temperature ingredients helps with emulsification.
4. 4

   Mix well by hand or with an electric mixer on low speed until the batter is creamy and smooth. Do not overmix.

5. 5

   Pour the batter into the prepared cake pan.

   💡 プロのコツ: Tap the pan gently on the counter to release any air bubbles.
6. 6

   Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.

7. 7

   Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

8. 8

   Decorate with chocolate sprinkles or a simple chocolate glaze if desired.

   💡 プロのコツ: A simple syrup glaze can also be used to keep the cake extra moist.