“Oooohhhh, finally a cake that can be called a cake!” These were the words my son Lorenzo said when he saw it. Yes, because he only appreciates chocolate desserts with the only exception being the rose cake. It’s impossible to get him to eat fruit cakes. So when I put my ecstasy cake under his nose, I saw his face light up. The name alone is enough to convey its deliciousness, right? It’s a soft and indulgent dessert that’s taking the web by storm and slowly becoming a kind of craze, just like the Nua cake and the magic cake did. So… could I not try it? No! I couldn’t. Therefore, here I am proposing it with my modifications. If you also have chocolate addicts in your family, you’ll make them happy. The preparation is very simple and fast because you put everything in a mixer (I used the Bimby), mix, pour, decorate, and bake. A few steps and the delight is served!
Other ecstasy cakes that might interest you:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Ecstasy Cake
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 3 eggs (medium)
- 1/2 cup plain yogurt
- 1/2 cup corn oil
- 1/4 cup unsweetened cocoa powder
- 1 packet baking powder (16 g)
- 1/3 cup hazelnut cream
Tools
If you don’t have a mixer (or don’t have the Bimby), you can make this ecstasy cake by hand. In this case, beat the eggs with the sugar using electric whisks. Then add the oil and yogurt and mix again. Finally, add the flour, sifting it together with the cocoa powder and baking powder.
- 1 Mixer (I used the Bimby)
- 1 Spatula
- 1 Cake Pan with a diameter of 9 inches
Preparation of the Ecstasy Cake
Here’s the slice!
Put all the ingredients of the batter except the baking powder into the mixer bowl and mix very well for 2 minutes at speed 6.
Then add the baking powder and incorporate it perfectly by mixing for 1 minute at speed 5.
Pour the obtained mixture into a 9-inch diameter cake pan previously lined with parchment paper and level it with a spatula.
At this point, distribute spoonfuls of hazelnut cream over the surface. I slightly warmed it up first to make it a bit less stiff. However, if yours is already creamy, you can skip this step. In summer, for example, it is not necessary at all.
Bake the ecstasy cake in a preheated static oven at 356°F for 30 minutes. Remove it from the oven and let it cool completely before removing it from the mold and transferring it to the serving plate. If desired, you can sprinkle it with powdered sugar or unsweetened cocoa powder. I preferred not to add anything. Enjoy! Paola
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