Cocoa cake with preserve with berry preserve, a soft, tender, and delicious dessert. The recipe I want to tell you about today is for a rich dessert and special perfect for breakfast or a snack. I prepared a simple and fluffy Cocoa Cake to which I added berry preserve on top before baking. The preserve sinks into the batter during baking, making the Cake magically filled with preserve. I confess that at my house it was very popular and it was gone in no time! And it’s really simple to prepare with the step-by-step photos I’ve prepared for you. And don’t miss the recipe for my Eggless Chocolate Cake, without butter and milk, super fluffy and very light. So, have I convinced you to try it? Let’s run to the kitchen and prepare the Chocolate Cake with preserve together.
AND DON’T MISS THIS RECIPE:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: For a 20 cm diameter pan
- Cooking methods: Oven
- Cuisine: Italian
- Energy 213.87 (Kcal)
- Carbohydrates 40.45 (g) of which sugars 21.01 (g)
- Proteins 4.20 (g)
- Fat 5.44 (g) of which saturated 1.33 (g)of which unsaturated 3.83 (g)
- Fibers 2.02 (g)
- Sodium 19.84 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Cocoa Cake with preserve
- 2 eggs
- 3/4 cup sugar
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1/3 cup unsweetened cocoa powder
- 1 1/3 cup all-purpose flour
- 7.75 oz berry preserve (or other flavor)
- 1/2 packet baking powder (8 grams)
- as needed powdered sugar (for decoration)
What you need
- Mixer
- Cake Pan
- Pastry Bag
How to prepare the cocoa cake with preserve
Beat the 2 whole eggs with the sugar using an electric mixer for 8-10 minutes until the mixture is light and fluffy. Add the vegetable oil and milk. Mix well.
Continue the preparation of the cake by adding the sifted flour, baking powder, and unsweetened cocoa. Mix well.
Pour the batter into a 20 cm diameter cake pan, preferably with a removable bottom, greased or lined with baking paper. Transfer the berry preserve, or the flavor you prefer, into a pastry bag with a large star or plain nozzle.
Starting from the center, make concentric circles on the surface of the cake to form a kind of spiral, it doesn’t matter if you’re not too precise.
Bake the Cake with preserve in the preheated oven at 350°F for 35-40 minutes. Always do the toothpick test to check the baking of the cake inside. Let it cool before transferring it to a serving dish and decorate with powdered sugar.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
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The Cocoa Cake stays soft and tender for 3 days in a container
Also read the recipe for my Cocoa and Hazelnut Ring Cake
Your Questions
Can I replace vegetable oil with butter?
Yes, with 50 grams of melted butter
What can I substitute for the milk?
With a jar of plain yogurt, or for a lactose-free cake, with plant-based milk or orange juice
Can I replace the preserve with Nutella or cream?
Yes, but make sure it’s not too fluid otherwise it will immediately sink to the bottom
