Wilgotne Ciasto Czekoladowe (Moist Chocolate Cake)

Variations:
Add-ins: You can add chocolate chips, nuts (such as walnuts or hazelnuts), or dried fruits like raisins for an extra flavor and texture boost.
Frosting options: While the cake is delicious on its own, you can frost it with a simple buttercream, cream cheese frosting, or chocolate ganache for added richness.
Healthier version: For a lighter version, you can substitute half of the sugar with a natural sweetener like honey or maple syrup and use almond flour instead of all-purpose flour. However, be aware that these substitutions may slightly alter the texture and taste.
FAQs:
Q1: Can I use self-raising flour instead of all-purpose flour? Yes, you can use self-raising flour, but omit the baking powder from the recipe. Self-raising flour already contains leavening agents.

Q2: Can I make this cake without eggs? Yes, you can replace the eggs with a flaxseed egg substitute or a store-bought egg replacer to make it vegan-friendly.

Q3: Why is my cake dense instead of light and fluffy? A dense texture is characteristic of this cake. The boiling water added at the end helps create a moist, fudgy texture rather than a light and airy one.

Q4: Can I make this cake into cupcakes? Absolutely! This recipe can be used to make about 18 cupcakes. Bake them for 18-20 minutes, or until a toothpick inserted comes out clean.

This Wilgotne Ciasto Czekoladowe recipe offers a perfect balance of sweetness and richness, making it a true favorite among chocolate lovers. Enjoy!