The quick cocoa cake is easy and ready in 15 minutes, simple to prepare. Grandma’s desserts are always a guarantee, they have the scent and taste of home.
Do you know all the properties and benefits of cocoa? Read here.
SEASONALITY of the cocoa cake: perfect in any season, especially in the colder ones.
RECIPES with unsweetened cocoa powder
- Difficulty: Medium
- Cost: Cheap
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: serving size for a 20 cm cake pan
- Cooking methods: Oven
- Cuisine: Italian
- Energy 284.24 (Kcal)
- Carbohydrates 44.36 (g) of which sugars 18.47 (g)
- Proteins 7.97 (g)
- Fat 10.39 (g) of which saturated 1.49 (g)of which unsaturated 1.95 (g)
- Fibers 5.42 (g)
- Sodium 115.95 (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
Quick Cocoa Cake
serves for a 20 cm cake pan – with the same quantities can bake a bundt cake
- 3 eggs (medium – 170 g)
- 1/2 cup sugar
- 1 2/3 cups flour
- 1/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 pinch fine salt
- 3/4 cup cooking cream (UHT)
Tools
- Bowl
- Hand Mixer
- Spatula (silicone)
- Cake Pan d.20
Quick Cocoa Cake
First of all, remove the eggs from the refrigerator to bring them to room temperature.
In the bowl of a stand mixer, break the 3 eggs and add 1/2 cup of sugar. Whip immediately at the highest speed of the hand mixer (at least for 7 minutes), until the mixture is foamy.
Meanwhile, sift the flours: 1 2/3 cups of flour, 1/4 cup of unsweetened cocoa, 2 tsp of baking powder, the pinch of salt.
Preheat the static oven to 356°F (180°C).
Butter and flour a 20 cm cake pan or a bundt cake pan.
Once the eggs and sugar are well whipped and light, add the sifted flours at low speed, spoonful by spoonful, a little at a time. Finally, add the cream and gently mix everything just enough to make the mixture homogeneous.
Pour the batter into the buttered and floured cake pan or lined with parchment paper.
Bake the cocoa cake in a preheated static oven at 356°F (180°C) for about 35 minutes or until cooked, always test with a toothpick. Once the oven is turned off, leave it inside for another 10 minutes to cool.
STORAGE of the cocoa cake
All dry cakes, without fruit in the dough, can be stored safely for more than a week.
All dry cakes, without fruit in the dough, can be stored safely for more than a week.
All dry cakes, without fruit in the dough, can be stored safely for more than a week.
