The Water Cake with Cocoa is a very tasty dessert, a more indulgent version of the classic water cake. A cake without the use of eggs and butter, yet soft and delicate. Simple to make, perfect for your breakfasts or snacks.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: International
- Seasonality: All Seasons
Ingredients for Water Cake with Cocoa
- 1 1/2 cups all-purpose flour
- 1/4 cup potato starch
- 1/4 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 2 1/2 tbsp vegetable oil
- 2 tsp vanilla baking powder
- 1 pinch fine salt
- 1 cup water
- as needed powdered sugar
Tools for Water Cake with Cocoa
- Bundt Pan
- Hand Whisk
- Bowls
- Cup
- Spoons
Steps for Water Cake with Cocoa
In a bowl, pour the all-purpose flour and add the cocoa powder, mix with a hand whisk
Add the potato starch and vanilla baking powder.
Mix the powders well, always with the hand whisk.
In a cup, mix the water with the sugar, add the salt, and mix again until the sugar is well dissolved.
Pour the water onto the powders, mix carefully.
Finally, add the oil and mix with a spoon until you get a smooth and homogeneous cream.
Grease a 7-inch Bundt pan with a little oil and a teaspoon of flour, spreading it well.
Pour the batter inside, level it and bake in a static oven at 350°F for about 30 minutes, placing the cake on the center shelf.
After the baking time, before taking the cake out, do the toothpick test: if dry, it means it’s cooked, otherwise extend the baking for another 5 minutes.
Unmold the cake, let it cool completely before dusting the surface with plenty of powdered sugar.
The cocoa water cake can be stored at room temperature, under a glass dome, for a maximum of 2 days.
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