C07 : CHOCOLATE MOIST LOFT CAKE

To make a gluten-free chocolate moist loft cake, substitute the Nova cake mix with a gluten-free cake mix. Ensure that all other ingredients, including the cocoa powder and chocolate emulco, are certified gluten-free. This way, you can enjoy a delicious cake without gluten.

To store leftover chocolate moist loft cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, consider freezing individual slices, which can last for up to 3 months.

Yes, you can substitute the egg yolks with a vegan alternative. Use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) for each egg yolk. This will help maintain the moisture and texture of the cake.

Chocolate moist loft cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it with fresh berries or a drizzle of chocolate sauce for an extra indulgent treat.

To check if the chocolate moist loft cake is fully baked, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If it has wet batter on it, bake for a few more minutes and check again.