COCOA PLUMCAKE
Maybe because I love cooking, maybe because I want to know what I eat, the fact is that I really cannot buy packaged snacks or cakes, even when I have little time available.
One preparation I love to make and that is very appreciated by everyone both for breakfast and for an afternoon snack is the cocoa plumcake.
A soft and indulgent cake, with a crunchy crust and a tender interior, which is made in very little time and is suitable for the whole family.
A versatile preparation that you can enrich with chocolate chips or a delicious dark chocolate glaze.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 352.85 (Kcal)
- Carbohydrates 45.60 (g) of which sugars 26.03 (g)
- Proteins 7.87 (g)
- Fat 19.11 (g) of which saturated 4.06 (g)of which unsaturated 14.26 (g)
- Fibers 4.02 (g)
- Sodium 217.83 (mg)
Indicative values for a portion of 100 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
- all-purpose flour (about 3/4 cup (100 g))
- sugar (3/4 cup + 1 tbsp (about 160 g))
- unsweetened cocoa powder (about 2.5 oz (70 g))
- potato starch (about 1 oz (30 g))
- yogurt (about 3/4 cup (200 ml))
- eggs (3)
- sunflower seed oil (about 7 tbsp (100 ml))
- vanillin (1 packet)
- salt (1 pinch)
- baking powder (1 packet)
Steps
Take a bowl and begin to lightly whisk the eggs together with the sugar using an electric whisk for about 2 minutes.
Add the milk and the butter previously melted in the microwave and continue to beat until the mixture is combined.
Separately, sift the flour, the baking powder and the cocoa, then add them to the mixture, stirring until the dry mix is fully absorbed.
The batter will be fairly thick.
Butter and flour a loaf pan (you can also use silicone tins that do not need to be buttered).
Pour the batter into the pan and bake in a preheated conventional oven at 338°F for about 40–45 minutes.
Check the baking with the toothpick test after about 35 minutes. If it is not yet cooked, cover with aluminum foil and continue baking for another 10 minutes.
Once ready, let it cool completely before removing it from the pan.
STORAGE
The chocolate plumcake keeps for up to 2–3 days under a glass dome. You can also freeze it after baking, perhaps already portioned so you can conveniently thaw only the amount needed.
NOTES
You can enrich your plumcake by adding about 2.5 oz (70 g) of dark chocolate chips to the batter (toss them in flour first so they don’t sink to the bottom).
Once ready you can simply dust the surface with powdered sugar or prepare a chocolate glaze.
To make the glaze, put about 3.5 oz of dark chocolate (100 g), 50 ml of cream (about 3 tbsp + 1 tsp) and 1 tablespoon of honey in a small saucepan. When the chocolate has melted, pour it over the surface of the plumcake with the help of a spatula. Let it cool at room temperature for at least 30 minutes.
