Soft, or rather super soft, the quilted cocoa cake is delicious with every bite. Simple to prepare, it has a soft cocoa base and a custard grid that makes it super tasty. Perfect for breakfast, for a snack, or whenever you get a craving for something sweet, it’s a cake that everyone will love. I made it rectangular, but you can also make it round in a 9-inch diameter cake pan. If you like cocoa cakes, try the yogurt and chocolate bundt cake, the chocolate cake without butter, milk, and eggs, the crazy chocolate cake or the chocolate cake.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the quilted cocoa cake
- 2 cups whole milk
- 4 egg yolks
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup sugar
- 1 3/4 cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- Half packet baking powder
- 1 teaspoon vanilla extract
Tools for preparing the quilted cocoa cake
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- 1 Whisk
- 1 Baking Pan 8×10
- 1 Piping Bag
Steps for preparing the quilted cocoa cake
Prepare the cream: beat the egg yolks with the sugar. Add the cornstarch, mix with the whisk, adding the milk, and cook, stirring constantly, until the cream thickens. Cover and let cool.
Prepare the base. Beat the eggs with the sugar using the whisk. Add the milk or oil and mix. Add the sifted flour, baking powder, and cocoa, vanilla, and salt and knead until you get a homogeneous mixture.
Pour the mixture into a baking pan lined with parchment paper. Put the cream in a piping bag and draw a grid on the cake. Bake in a preheated static oven at 350°F for about 40 minutes. Let cool and unmold.
Storage
You can store the cake for two or three days under a cake dome. If it’s too hot, it’s better to keep it in the fridge.
