Very Easy and Decadent Chocolate Cake.
Have you ever experienced not getting even a little chocolate at Easter and resigning yourself to a life without treats? My sister rescued me by giving me all my nephews’ chocolate! I couldn’t just leave it sitting there, so I got to work to use it up as quickly as possible with a stellar recipe.
This cake comes together in no time and is outrageously good: on the first bite it will strongly remind you 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 low in the batter. If you choose to use dark chocolate, I recommend slightly increasing the sugar to balance the bitterness; you’ll find the precise guidance among the ingredients. This is a recipe anyone can make, perfect for when you want something super indulgent without spending hours in the kitchen!
Come along and let’s start baking.
Happy baking, Giusi.
You may also be interested in:
- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 30 Minutes
- Cooking time: 25 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Very Easy and Decadent Chocolate Cake
As I mentioned, I used milk chocolate, so I kept the sugar low using only about 60 grams (approximately 1/3 cup). If you’d prefer to use dark chocolate, I recommend increasing the sugar up to about 100 grams (approximately 1/2 cup) to perfectly balance the bitterness.
- 3/4 cup + 1 tbsp (about 100 g) cups all-purpose flour
- 2 1/2 tbsp unsweetened cocoa powder
- 1/3 cup granulated sugar (Or about 2/3 cup (120 g))
- 6 oz milk chocolate (or dark (about 160 g))
- 4 1/2 tbsp butter (melted (about 65 g))
- 2 eggs (about 100 g total (approx. 3.5 oz))
- 2 1/2 tsp baking powder
Steps for the Very Easy and Decadent Chocolate Cake
Melt the chocolate (chopped) in the microwave or over a double boiler and let it cool; do the same with the butter.
In a bowl, beat the eggs, then add the lukewarm 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 prepared 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 oven at 356°F (static) for 25 minutes (no longer).
Once baked, remove the cake from the oven and let it cool completely. Cut into squares and serve.
Thank you for cooking with me. See you on the next kitchen adventure and thanks, as always, for the trust you have shown me over all these years.
Don’t miss my recipes on Instagram Pasticcidigiu ⬅️
If you want to see all my other recipes click here to start browsing
Storage for the Very 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 come to room temperature for at least half an hour before serving.
FAQ (Questions & Answers)
Why is the batter so dense?
That’s completely normal! The large amount of chocolate and the relatively small amount of flour create a thick batter that guarantees the gooeyness typical of super-indulgent desserts.
Can I add nuts?
Certainly! A handful of roughly chopped walnuts or hazelnuts folded into the batter will add a crunchy note that pairs beautifully with chocolate.
How do I know when the cake is done?
Because the texture is similar to a brownie, a skewer 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 of gently simmering water.
