Bizcocho de Chocolate Puertorriqueño
A rich and moist chocolate cake, a beloved dessert in Puerto Rico, often made with local chocolate for an authentic flavor. This cake is typically enjoyed on its own or with a simple glaze.
🧂 Ingredients
- 1.25 cups All-purpose flour
- 2 tablespoons Natural cocoa powder
- 2 teaspoons Baking powder
- 2 teaspoons Baking soda
- 2 pinches Salt
- 1 cup Sugar
- 1 tablespoon Vanilla extract
- 0.5 cup Whole milk
- 0.5 cup Vegetable oil
- 2 count Large eggs
- 0.5 cup Puerto Rican chocolate (e.g., Cortés)(grated)
👨🍳 Instructions
- 1
Preheat oven to 350°F (180°C). Grease and flour a 9-inch cake pan.
💡 Tip: Using a Bundt pan is also an option. - 2
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
💡 Tip: Ensure all dry ingredients are well combined. - 3
Add the vanilla extract, milk, vegetable oil, eggs, and grated Puerto Rican chocolate to the dry ingredients.
💡 Tip: Using room temperature ingredients helps with emulsification. - 4
Mix well by hand or with an electric mixer on low speed until the batter is creamy and smooth. Do not overmix.
- 5
Pour the batter into the prepared cake pan.
💡 Tip: Tap the pan gently on the counter to release any air bubbles. - 6
Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- 8
Decorate with chocolate sprinkles or a simple chocolate glaze if desired.
💡 Tip: A simple syrup glaze can also be used to keep the cake extra moist.
💡 Pro Tips
- ✓Using authentic Puerto Rican chocolate like Cortés will provide a distinct flavor.
- ✓Ensure your baking soda and baking powder are fresh for proper leavening.
- ✓Do not overbake the cake, as it can become dry.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a tablespoon of instant coffee to the batter to enhance the chocolate flavor.
- Incorporate a simple syrup made with water, sugar, and vanilla or brandy to pour over the warm cake for extra moisture (bizcocho mojadito style).