Super Easy and Decadent Chocolate Cake.
Have you ever experienced getting not even a single chocolate egg at Easter and resigning yourself to a life without pleasures? Well, my sister saved me by giving me all the chocolate my nieces and nephews had! I couldn’t just leave it there watching me, so I set to work to use it up as quickly as possible with an out-of-this-world recipe.
This cake comes together in no time and is outrageously delicious: on the first bite it will remind you a lot of the intense flavor and moist texture of a chocolate brownie. For this version I used milk chocolate, which is why I kept the sugar in the batter fairly low. If, however, you decide to use dark chocolate, I recommend increasing the sugar slightly to balance the bitterness; you’ll find precise indications among the ingredients. This recipe is accessible to everyone, perfect for when you want something super indulgent without spending hours in the kitchen!
Come with me and let’s start baking.
Happy baking, Giusi.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 30 Minutes
- Cooking time: 25 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Super Easy and Decadent Chocolate Cake
As I mentioned, I used milk chocolate, so I kept the sugar low using only the equivalent of 60 grams (about 1/3 cup). If you prefer to use dark chocolate, I recommend increasing the sugar up to 100 grams (about 1/2 cup) to perfectly balance the bitterness.
- 3/4 cup all-purpose flour
- 2 1/2 tbsp unsweetened cocoa powder
- 1/3 cup granulated sugar (Or 2/3 cup)
- 6 oz milk chocolate (or dark chocolate)
- 4 1/2 tbsp butter (melted)
- 2 eggs (about 3.5 oz total)
- 2 1/2 tsp baking powder
Steps for the Super Easy and Decadent Chocolate Cake
Melt the chocolate (chopped) in the microwave or in a double boiler and let it cool; do the same with the butter.
In a bowl, beat the eggs, then add the warm melted chocolate and the butter. Mix well and add the flour, the cocoa, the sugar and the baking powder. The batter will be very dense: this is completely normal.
Pour the mixture into a pan (8×8 in or 7-8 in diameter) that has been buttered, floured and lined with parchment paper. Level the surface with a spatula and bake in a preheated static oven at 356°F for 25 minutes (no more).
Once baked, remove the cake from the oven and let it cool completely. Cut into squares and serve.
Thank you for baking with me. See you on the next kitchen adventure and thanks always for the trust you’ve shown me all these years.
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Storage for the Super Easy and Decadent Chocolate Cake
You can store the cake under a glass dome or in an airtight container at room temperature for about 3-4 days. If you prefer to keep it moister, you can refrigerate it, but be sure to let it sit at room temperature for at least half an hour before serving.
FAQ (Questions and Answers)
Why is the batter so dense?
That’s absolutely normal! The large amount of chocolate and the small amount of flour create a thick mass that will ensure the creamy texture typical of ultra-indulgent desserts.
Can I add nuts?
Certainly! A handful of roughly chopped walnuts or hazelnuts in the batter will add a crunchy note that pairs wonderfully with chocolate.
How do I know when the cake is done?
Since the texture is similar to a brownie, the toothpick should not come out completely dry like with a sponge cake, but with a few moist crumbs attached. The important thing is not to exceed 25 minutes to keep the center soft.
What if I don’t have a microwave?
No problem! You can melt the chocolate and the butter in a double boiler by placing the bowls over a pot with gently simmering water.
