The soft chocolate cake is a simple and delicious dessert, perfect for everyday breakfast and snacks. It is nothing more than a variation of my basic recipe for a clever soft cake without butter, but with cocoa in the dough that makes it truly tasty.
A cake that can also be filled with hazelnut spread, jam, or custard. It is also great to enjoy as is, once cooled, and to dip in a cup of tea. If you’re curious to find out how to make it, then follow me in the kitchen, because the soft chocolate cake will be ready in a click!
If you’re interested in other chocolate desserts, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 428.03 (Kcal)
- Carbohydrates 74.00 (g) of which sugars 45.37 (g)
- Proteins 9.30 (g)
- Fat 14.48 (g) of which saturated 3.60 (g)of which unsaturated 10.28 (g)
- Fibers 3.82 (g)
- Sodium 38.79 (mg)
Indicative values for a portion of 129 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 eggs
- 1 1/4 cups sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 glass milk
- 1/4 glass vegetable oil
- 1 packet baking powder
- 1 packet vanillin
Tools
- Mixer
- Pan springform 9.5 inches
- Parchment paper
- Spatula
- Sieve
Steps
To prepare the soft cocoa cake, first work the eggs with the sugar, vanillin, and oil using an electric mixer. It will take about 10 minutes to achieve a light and fluffy mixture.
Then add the flour by sifting it with a fine-mesh sieve and incorporate it into the mixture, still using the electric mixer. Gradually pour in the milk, continuing to beat the mixture, and finally incorporate the cocoa and baking powder, again sifting them with the sieve. Continue to mix until you obtain a smooth, lump-free mixture.
Then remove the electric beaters and use a spatula to gather the excess flour and batter deposited along the sides of the bowl, mixing with upward movements to avoid deflating the mixture.
Line a 9.5-inch springform pan with parchment paper and pour in the batter. Bake the cake in a preheated oven at 350°F for 45 minutes on static function. Obviously, cooking times are relative because they depend on the type of oven in your possession. To understand the degree of cooking, always do the toothpick test, which should come out dry once inserted into the cake. If not, continue cooking for the necessary time.
After cooking time has elapsed, let the cake cool inside the oven with the door slightly open.
The soft chocolate cake is ready! Once cooled, remove it from the pan, slice it, and serve.
Variations and Tips for the Soft Chocolate Cake
The soft chocolate cake can be stored in a cool, dry place for 3 or 4 days at most, covered with a glass dome or aluminum foil for food.
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FAQ Questions and Answers for the Soft Chocolate Cake
Can I replace cocoa with dark chocolate?
The recipe quantities are designed to use unsweetened cocoa powder, but you can enhance the cake by adding melted dark chocolate, only after it has cooled. Alternatively, you can add chopped chocolate, either dark or milk.
Is it possible to add nuts?
Yes, it’s a clever basic recipe to which you can add nuts, coconut, jam, and thus make it versatile according to your tastes.
