Chocolate cake with a soft center, today on the occasion of the eighth anniversary of my beloved blog, I present to you this spectacular cake, a cake with a soft center that will surprise you with its goodness! Eight years ago, on February 14, 2012, I started the blog a bit as a game, but over time it has become a passion and a real job, and if I continue this adventure, it’s thanks to you fans and also thanks to the Giallo Zafferano and Altervista family who support us in everything; without them, I would be nothing! And now, before I get all teary-eyed, let’s go to the kitchen to prepare this amazing chocolate cake!
- Difficulty: Medium
- Cost: Low
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 1 cake
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Chocolate Cake with a Soft Center
- 3 XL eggs
- 2 3/4 cups All-purpose flour
- 1 cup Cow's milk ricotta
- 1 1/4 cups Condensed milk (equivalent to two tubes)
- 3/4 cup Sugar
- 4 tbsps Soy milk
- 3 tbsps Unsweetened cocoa powder
- 3 tbsps Nutella®
- 1 packet Baking powder
- 1 pinch Butter (for greasing the pan)
- 1 pinch All-purpose flour (for flouring the pan)
Tools to Best Make the Chocolate Cake with a Soft Center
- 1 Bowl
- Electric beaters
- 1 Spoon
- 1 Springform pan
Preparation of the Chocolate Cake with a Soft Center
In a bowl, work the eggs with the sugar for a few minutes until you get a nice, fluffy, and frothy mixture.
Now add the ricotta, condensed milk, and soy milk, mix with the beaters for a few minutes until everything is combined.
Now add the Nutella and unsweetened cocoa into the bowl, mix until you get a homogeneous mixture.
Now mix the flour and baking powder, and with the help of electric beaters, blend until you get a smooth, lump-free, and nice dark brown mixture.
Butter and flour the springform pan, pour the mixture inside, and put it in the freezer to rest for 10 minutes.
In the meantime, preheat the oven (electric, static) to 392°F, after 10 minutes of rest in the freezer, take the pan, bake it, and cook for 50/60 minutes.
After 50 minutes, you can open the oven and do the toothpick test to check the cooking because every oven is different; in mine, I cooked for precisely 60 minutes.
Once the cake is cooked, you can remove it from the oven, let it cool, and voilà it is ready to serve! Below are some tips for serving this wonderful cake!
You can accompany this chocolate cake with a soft center with custard or simple whipped cream, it is also an excellent base for cakes, even to fill.
It stays soft for days, you can keep it wrapped in plastic wrap both inside and outside the fridge. You can also slice it and freeze it by wrapping the slices in parchment paper and putting them in a freezer bag; to use them, just pass them for 4/5 minutes in a hot oven.
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