This is an easy and tasty recipe to prepare an excellent cocoa base for birthday cakes and more; you can also make delicious single portions. I want to clarify that this is not a sponge cake.
With the quantities listed below you will prepare a round base about 7-8 inches in diameter to fill with a single layer of cream. For a multi-layer cake or a larger diameter you must double all the quantities except the baking powder, which should remain one packet.
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups all-purpose flour
- 2/3 cup + 1 tbsp granulated sugar
- 6 tbsp unsweetened cocoa powder
- 1 egg
- 1 cup + 1 tbsp whole milk
- 1 packet baking powder
Preparation
To prepare the cocoa base for your cakes, start by placing the sugar and the egg in a tall bowl. Beat with an electric whisk until you obtain a light, frothy cream, then add the milk.
Add the flour gradually, continuing to whisk. Then incorporate the cocoa, preferably sifted to avoid lumps, and finally the baking powder. Mix for a few more minutes until you obtain a smooth, homogeneous, chocolate-colored batter.
Take a 7-8 inch round pan or a 10×10 inch square pan, butter and flour it well. Pour in the batter and let it rest for a few minutes on the counter so it levels itself.
Bake in a preheated, conventional oven at 347°F for 30–40 minutes. Check doneness with the toothpick test: if it comes out dry, the base is ready.
As soon as it’s baked, turn off the oven, open it but leave the base inside for another 2–3 minutes.Allow to cool completely before removing it from the pan.
Tips and storage
You can prepare this cocoa base the day before, and it keeps for 2–3 days once filled.
The interior remains slightly moist so if you use a cream containing mascarpone or whipped cream you may not need to soak the base, while for drier fillings it is better to brush a light soaking syrup.
Other recipes:
Paccheri settembrini with eggplant
Soft focaccia with tomatoes and olives
Mascarpone and Nutella cream
