Today, let’s see together how to prepare a classic cake with an ancient flavor that everyone agrees on! The cocoa cake!
A healthy and soft dessert for breakfast or a delicious snack that I wanted to revisit using a recipe found in a FB group (unknown author).
This is the version of the cocoa cake with water and without butter; therefore, it is a lactose-free version suitable for people intolerant to milk and its derivatives.
I decorated it using cocoa glaze
FIND THE RECIPE BELOW
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 8 oz granulated sugar
- 3 whole eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- 8.8 oz spelt flour
- 1 packet baking powder
- 1 pinch salt
- 1.8 oz unsweetened cocoa powder
Tools
To shape this bundt cake, I used a special mold, but of course, you can use any baking pan you prefer.
- 1 Bowl
- 1 Electric whisk
- 1 Non-stick baking pan
Steps
Preparing the dough for this delicious cocoa cake is really simple: take a large bowl and start by beating the eggs with the sugar using electric whisks.
Beat well until you have a light and slightly frothy mixture. At this point, add the oil slowly and then all the other dry ingredients: the unsweetened cocoa, the flour (add it little by little to avoid forming too large lumps), and finally, the baking powder.
Lastly, while continuing to beat, slowly add the water.
Pour the mixture into a greased and floured mold and bake at 320°F in a static oven for about 40 minutes.
Do the toothpick test, I recommend, every oven is different from the other.
Let the cake cool and sprinkle it with powdered sugar or a drizzle of cocoa glaze or a delicious ganache and hazelnut crumbs!
Storage, Tips, Notes, and Variations
The cake keeps well for 4 to 5 days at room temperature, better if covered with a glass dome or stored in a cake container.
Variations: you can use all-purpose flour instead of spelt flour
Instead of vegetable oil, peanut oil is also fine, but not olive oil as it may leave too strong a flavor.
