The filled cocoa cake is a delicious yet mindful preparation.
What does it mean? It means it’s a treat with its calories and ingredients, but prepared trying to balance sweetness and lightness.
Imagine that I only used 35 GRAMS OF SUGAR in the batter. Yet, the creams used inside made it a superb cocoa cake, which you will see, has nothing to envy compared to those made with butter and chocolate bars.
Would you like to discover how I made it?
Right below, I’m leaving you some other recipes of delicious and light cakes, click on the red writings:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s see what ingredients we need to prepare the filled cocoa cake
- 3 oz vegetable oil
- 2 eggs
- 1 pinch fine salt
- 1/3 cup potato starch
- 2 1/2 tbsp sugar
- 1/2 cup milk
- 1 1/4 cup all-purpose flour (you can also use other flour 1/2)
- 1/3 cup unsweetened cocoa powder
- 1 packet baking powder
- 4 tsp cocoa spread (I use Agrisicilia)
- 2 tsp milk (to dissolve the cocoa spread)
- 1 packet chocolate pudding (I use crème caramel)
Tools
A cake pan with a 9-inch diameter, a bowl to work the batter, a fork, a spatula to spread the cream.
Steps
In a bowl, pour the sugar and two whole eggs and start mixing with a fork. Add the pinch of salt, the vegetable oil, the milk, and continue to mix.
Now add the sifted cocoa, the baking powder, and finally the flour, incorporating it a little at a time.
Once the batter is ready, take your 9-inch cake pan. If you have a larger one, that’s fine, it will just be a bit lower. Place the parchment paper inside and pour in half of the prepared batter.
The rest of the batter will be used in the next step. So bake for 15 minutes, in a preheated, static oven at 350°F, for 15 minutes.
In the meantime while the 15 minutes pass, prepare the pudding cream.
Take a packet of your favorite pudding, I use crème caramel, the kind that needs to be prepared with milk on the stove, to be clear, but instead of setting it in a bowl (as pudding), we will use it as a filling.
At this point, with the cream prepared, the baking time for the cake will have elapsed, take it out of the oven, and pour your favorite hazelnut or cocoa spread (which we will have diluted with two teaspoons of warm milk) over it, the pudding cream and once spread, take the part of the batter we set aside and pour it over to cover everything.
Add some more dollops of spread on the surface.
It’s time for the second bake. The cake should stay in the oven for another 20 minutes, then prick it with a toothpick to check if it’s cooked and ready to be taken out. If the batter still seems soft, leave it a few more minutes.
The filled cocoa cake is ready to be enjoyed.
Storage and Tips for the Cake
Given the pudding filling, I prefer to store the filled cocoa cake in the fridge. When needed, I take it out of the fridge, cut the slices I want to consume, heat them for 5 seconds in the microwave, and the cake will be even more delicious.
As for the sugar in the batter, if you prefer, you can add more, up to 60/70g.
FAQ (Questions and Answers)
Will you remake this filled cocoa cake?
I hope the mindful and balanced recipe of the cocoa cake also wins over your palate.
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