The cocoa water cake is an extremely light dessert because it is made without butter, milk, and eggs. I know, you’re thinking it’s impossible for a cake without these ingredients to be good, but trust me… many people who follow me loved it immediately, being astonished by its goodness.
It’s an incredibly soft and delicious cake, which is very smooth and delicate on the palate. If you have already appreciated the “white” version, the classic one, I assure you this cocoa variant will win you over at the first taste. Despite the total absence of animal fats, the dough maintains a surprising moisture, which makes it truly irresistible.
By clicking on Water Cakes you will find a section dedicated to all the desserts made with this basic dough. Now, come with me as we start baking!
Happy cooking, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 40 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the cocoa cake
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 packet baking powder
- 1 cup + 1 tbsp cups water
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
Tools
- 1 Pan Aluminum 8-inch
Steps for the cocoa cake
In a bowl, pour the flour, unsweetened cocoa, sugar, and baking powder, and mix.
In a jug or glass, pour the water and oil.
Start pouring the liquids slowly into the bowl of dry ingredients.Mix well all the ingredients (with a hand whisk) until you get a smooth and homogeneous mixture, free of lumps.
Pour the obtained mixture into a 8-9 inch diameter pan, previously buttered and floured or lined with parchment paper.
Bake at 356 degrees in a preheated static oven for about 30 minutes.
Always do the toothpick test before taking the cake out of the oven.
Let it cool completely inside the pan.
I hope you enjoyed this recipe, see you next time.
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Storage
The cake remains soft and moist for 3 days if well covered with a food dome or inside an airtight container.
