SUPER SOFT CHOCOLATE CAKE What I’m proposing today is a pantry cake, a dessert as soft as a cloud and very delicious, which we can prepare in no time even with our children. A few days ago I wanted to prepare a good dessert to offer my little girls for breakfast and snack and I also had some dark chocolate to use up. I must say this cake is so soft that it melts in your mouth, stays moist to the palate and is therefore even more delicious, basically a dessert you absolutely must try! Now follow me in the kitchen, I’ll explain how to prepare the super soft chocolate cake!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 571.93 (Kcal)
- Carbohydrates 44.98 (g) of which sugars 27.50 (g)
- Proteins 10.52 (g)
- Fat 39.89 (g) of which saturated 24.72 (g)of which unsaturated 14.44 (g)
- Fibers 5.26 (g)
- Sodium 109.41 (mg)
Indicative values for a portion of 40 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 a 22 cm diameter pan
- 8.5 oz dark chocolate
- 1 cup butter
- 3/4 cup all-purpose flour
- 1 package baking powder
- 1 pinch salt
- 5 eggs
- 1 cup sugar
- as needed powdered sugar (for decoration)
Tools to prepare the super soft chocolate cake
- 1 Pan 22 cm
- 1 Hand Mixer
- 1 Sifter
Preparation of the super soft chocolate cake
The preparation of this dessert is quite quick, and if you also have a microwave, you will save even more time melting the chocolate. Otherwise, you can safely melt it in a double boiler in a pot immersed in another container full of water and placed on the stove.
I recommend weighing and preparing all the ingredients first, so you will be fast in the steps and will be ready to bake your chocolate cake in no time. Therefore, first set the oven to static mode at a temperature of 350°F.
Melt the chocolate in the microwave using the appropriate function, or alternatively, in a double boiler. If you use the microwave, remember to take small breaks to check that the chocolate is melting, stir often with a silicone spatula, and when you see it is soft, continue stirring by hand, and you will see it will melt quickly.
As soon as the chocolate is melted, add the diced butter, continue stirring until it is also melted, and set aside.
With the help of the electric beaters, whisk the eggs with the sugar until you get a light and fluffy foam, then add the chocolate and butter mixture, and with a spatula, gently mix from bottom to top to avoid deflating the mixture.
Now add the sifted flour along with the baking powder and a pinch of salt, and incorporate it by slowly mixing with the spatula, always from bottom to top. When you have obtained a smooth and lump-free mixture, you can pour it into our pan and bake it in a static oven at 350°F for about 35 minutes.
Consider that cooking times may vary from oven to oven, so I always recommend doing the toothpick test. After about 30 minutes, try inserting a toothpick in the center of the cake; it should come out just slightly moist. At this point, you can remove the cake from the oven and wait for it to cool.
Once our cake is cool, with the help of a sifter, decorate with plenty of powdered sugar, and our super soft chocolate cake is ready!
FAQ
Have questions? Find the answer here or write to me!
What if I don’t have a 22 cm pan?
You can also use a slightly larger pan (max 24 cm), your cake will just be a bit lower.
How do I store the super soft chocolate cake?
In a well-closed cake tin (only when it’s cold) for up to 3 days.
What if I don’t have an electric mixer?
You can whisk the eggs by hand with a kitchen whisk, it will take a bit more time and elbow grease 🙂
I don’t like dark chocolate, what can I replace it with?
Equal weight of milk chocolate or even white chocolate!