Poured Chocolate and Coffee Cake. A simple and quick delicious cake to prepare: perfect to serve as a dessert at the end of a meal.
The poured chocolate and coffee cake is a cake that will win you over at the first bite. It is a cake made of a soft cocoa base, filled with a ricotta, coffee, and chocolate chip cream. The double baking will prevent the filling from sinking to the bottom of the cake.
The preparation is very simple, but it requires a little attention during the baking and assembly phases due to the double baking.
The cake is perfect for breakfast, a delicious snack, or to beautifully end a nice lunch. Make sure to try it!
But let’s quickly see how to prepare the poured chocolate and coffee cake.
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- Difficulty: Easy
- Cost: Economic
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 301.81 (Kcal)
- Carbohydrates 41.15 (g) of which sugars 24.40 (g)
- Proteins 8.24 (g)
- Fat 12.96 (g) of which saturated 4.84 (g)of which unsaturated 6.76 (g)
- Fibers 3.70 (g)
- Sodium 47.52 (mg)
Indicative values for a portion of 80 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
Ingredients
For the filling
- 7 oz ricotta
- 2 tbsp coffee
- 2 tbsp sugar
- 1 egg
- 1 tbsp all-purpose flour
- 2 eggs
- 1/2 cup sugar
- 1/8 cup sunflower oil
- 3 tbsp milk
- 3 tbsp unsweetened cocoa powder
- 1 cup all-purpose flour
- 2 tsp baking powder
- 3 oz chocolate (in chips)
- 2 tbsp milk
Tools
- 2 Bowls
- 1 Mixer
- 1 Spoon
- 1 Pan
How to Prepare the Poured Chocolate and Coffee Cake
Start by preparing the filling. In a bowl, place the ricotta, coffee, and sugar. Mix with a spoon. Add the chocolate chips and set aside.
For the cake, place the eggs and sugar in a bowl. Mix with the electric mixer.
Add the milk and oil. Mix with the electric mixer.
Add the cocoa, flour, and baking powder. Mix everything well, being careful not to form lumps.
Add the chocolate chips and mix with a spoon.
Pour half of the batter into a previously greased and floured 8-inch pan. Bake in a preheated static oven at 356°F. Let it bake for about 15 minutes.
To the remaining batter, add two tablespoons of milk and mix.
Take the filling and add an egg. Mix with a spoon. Add and incorporate one tablespoon of flour.
Remove the cake from the oven and add the filling. Level with a spoon and cover with the remaining batter. Bake for another 25 minutes. Make sure to check the baking times based on your oven.
Remove from the oven and decorate according to your taste. I added a layer of Nutella and chopped hazelnuts.
Let the cake rest in the fridge for a couple of hours before serving.
Storage
The cake keeps for up to 3 days in the fridge under a glass dome.
FAQ (Questions and Answers)
Can I substitute the ricotta?
You can try substituting it with a spreadable cheese like Philadelphia.
Can I substitute the Nutella?
If you don’t like Nutella or want a lighter version, you can dust the cake with powdered sugar.
