The cake with cream and cocoa is a very soft and especially delicious dessert, perfect for breakfast and snack time for the whole family. I made it one day when I had some fresh cream to whip that was about to expire and I thought of using it instead of milk in a baked dessert
Since in my mind the combination cream-chocolate immediately clicked, I decided to add to the various ingredients such as eggs, sugar, yeast and flour, also unsweetened cocoa.
The result was so good that now I no longer wait to have cream close to expiration to make it, and I prepare it every time my girls, who liked it a lot, ask me to.
The extra touch to this cake is surely given by the dark chocolate flakes on the surface which give a crunchy note in contrast with the softness of the cake.
Now take a minute to read the recipe and then…let’s cook and eat!!
Also see
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 eggs
- 1 1/4 cups sugar
- 1 2/3 cups all-purpose flour
- 1 packet baking powder
- 3/4 cup fresh liquid cream
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 2/3 cup cocoa powder
- 3.5 oz 50% dark chocolate
Tools
- 1 Stand Mixer
- 1 Bowl
- 1 Sieve
- 1 Cake Pan with springform release
- 1 Spatula silicone
- 1 Knife
- 1 Cooling Rack
Steps
To prepare the cake with cream and cocoa, I used a stand mixer, but if you don’t have one available, you can use an electric beater or, if worse comes to worst, a hand whisk and a little elbow grease.
First, sift the flour, cocoa, and baking powder, collecting everything in a bowl. Proceed by beating the sugar with the eggs until they become light and fluffy, then add the vegetable oil and vanilla extract.
Once these are incorporated, start adding the powder mix a little at a time, alternating with the fresh liquid cream.
When these last ingredients are also perfectly incorporated into the batter, transfer everything into a 9-inch diameter cake pan (preferably with springform release), previously buttered and floured.
As the last step, before baking, chop a bar of dark chocolate with a knife and distribute the flakes obtained over the entire surface of the cake.
Bake the cake with cream and cocoa in a preheated static oven at 340°F for 40-45 minutes.
Always do the toothpick test before taking it out of the oven.
