Homemade cocoa paradise cake, soft and fragrant, perfect for breakfast and snack. A simple recipe, without butter, with bittersweet cocoa and a delicate hint of orange.
The cocoa paradise cake is one of those recipes that evoke home, slow times, and carefully prepared breakfasts. Soft, fluffy, and incredibly fragrant, it is the cocoa version of the classic paradise cake, designed for those who love simple but characterful desserts. A pantry cake that is easy to make, with easily available ingredients, ideal to bring to the table every day.
In this recipe, the bittersweet cocoa provides an intense yet balanced flavor, while the orange zest adds a fresh and aromatic note that makes the batter even more inviting. The use of delicately flavored extra virgin olive oil allows for a soft and light texture, perfect for a breakfast or snack cake, without being heavy. The result is a fluffy cake, just moist enough and that stays soft for several days.
The homemade cocoa paradise cake is ideal for both a slow breakfast, perhaps accompanied by a cup of milk or coffee, and a simple and genuine snack, suitable for both adults and children. It is one of those recipes that do not seek special effects but rely entirely on the goodness of the batter and the aroma that fills the kitchen during baking.
An easy-to-make cocoa cake to prepare every time you want something good and simple.
At the end of the recipe, in the FAQ section, I have answered some questions about this preparation. If you have other doubts or curiosities, write a comment or use the appropriate contact form at the end of the page.
Other recipes you might like:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 350.11 (Kcal)
- Carbohydrates 46.05 (g) of which sugars 24.84 (g)
- Proteins 7.47 (g)
- Fat 17.85 (g) of which saturated 3.73 (g)of which unsaturated 1.66 (g)
- Fibers 2.10 (g)
- Sodium 38.41 (mg)
Indicative values for a portion of 40 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 for Homemade Cocoa Paradise Cake
- 1 2/3 cups all-purpose flour
- 3/4 cups sugar
- 1/4 cups unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 4 eggs
- 1/2 cups extra virgin olive oil (delicate)
- 1/2 cups milk
- 1 tbsp orange zest
Tools
- Bowl
- Mixer
- Sieve
- Springform Pan
Homemade Cocoa Paradise Cake Recipe
Start the preparation of the cocoa paradise cake by separating the yolks from the whites.
Beat the egg whites until stiff with an electric mixer.
Set them aside in the fridge for now.
Add the sugar to the yolks and beat them as well: they should double in volume, becoming light and frothy.
Continue by adding the zest of an untreated orange.
Gradually pour in the oil while mixing with the whisks.
Now move on to the milk – or plant-based drink if you are lactose intolerant – and also pour this in gradually while mixing.
Sift the dry ingredients directly into the bowl of wet ingredients: first the baking powder, then the unsweetened cocoa, and finally the flour.
Mix well until you get a smooth, lump-free batter.
Take the egg whites and gently fold them into the rest of the batter: add them a bit at a time and mix with movements from bottom to top.
Transfer the batter into a 9-inch diameter pan (mine is a springform) buttered or lined with parchment paper.
Bake the cocoa paradise cake in a preheated static oven at 350°F for 45 minutes.
Check with a skewer if it’s done before removing from the oven.
Homemade Cocoa Paradise Cake, Soft and Fragrant
Soft, fragrant, and simple to prepare, the cocoa paradise cake is one of those recipes to always have on hand. Perfect for breakfast and snack, it stays fluffy for several days and offers all the pleasure of a homemade dessert, without complications, to enjoy any time of the day.
Also try the Whole Wheat Cocoa Plumcake
FAQ (Questions and Answers)
Can I substitute extra virgin olive oil?
Yes, you can use a neutral-tasting seed oil keeping the same quantities.
How do I store cocoa paradise cake?
It keeps at room temperature, under a cake dome or well-covered, for 3–4 days.
Can I freeze cocoa paradise cake?
Yes, you can freeze it already portioned. Let it thaw at room temperature before serving.
Can I add chocolate chips or other flavoring?
Yes, you can enrich the batter with dark chocolate chips or vary the aroma by replacing the orange zest with vanilla extract.
Simple and Genuine Pantry Desserts
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
[contact-form-7 id=”d8b7d03″ title=”Contact Me”]
