The chocolate cake is a soft, delicious, and irresistible pantry cake that is prepared in just a few minutes and disappears in no time; it is usually served at breakfast dusted with powdered sugar but, being a basic cake, it can be filled with whatever you prefer.
The recipe is very simple and is made with a few ingredients that we usually have at home. Over the years I have made many chocolate cakes, my family loves them, I would say that the penguin cake with pistachio is the most popular but even the 5-minute cocoa cake is always a great success.
Today I propose a slightly different version, in addition to the cocoa I added grated dark chocolate which gives the dough a richer taste, alternatively you can melt it and let it cool before adding it to the batter.
Here are some other variations to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 400.92 (Kcal)
- Carbohydrates 59.57 (g) of which sugars 31.18 (g)
- Proteins 6.78 (g)
- Fat 17.48 (g) of which saturated 5.72 (g)of which unsaturated 10.83 (g)
- Fibers 3.12 (g)
- Sodium 35.38 (mg)
Indicative values for a portion of 100 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
- 1 2/3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup potato starch
- 3/4 cup sugar
- 1/2 cup yogurt (plain whole)
- 1/4 cup milk
- 2 eggs (medium)
- 3/8 cup peanut oil (or 7 tbsps of soft butter)
- 1 package baking powder
- 2 teaspoons vanilla extract
- 2.6 oz 50% dark chocolate
- orange zest (grated to taste – optional)
- 2 teaspoons butter
- 1 tablespoon sweetened cocoa powder
Tools
- 2 Bowls
- 1 Hand Whisk
- 1 Grater
- 1 Cake Pan springform, 9 inches
Instructions
Grate the chocolate and set it aside.
In a large bowl, sift together the flour, potato starch, cocoa, and baking powder, add the sugar and mix.
In another bowl, mix the eggs, milk, yogurt, and milk well, add the vanilla and grated orange zest (optional, add it if you like).
Pour the liquids into the bowl with the dry ingredients, mixing well with a hand whisk, finally add the grated cocoa.
The batter is ready.
Pour the batter into the buttered pan and dust with sweetened cocoa powder.
Bake in a preheated static oven at 338°F for about 30/35 minutes. Always do the toothpick test to check for doneness because each oven cooks differently, if necessary extend or shorten the cooking time.
If the surface tends to darken, cover it with a sheet of aluminum foil.
Remove the cake from the oven, let it cool slightly, and unmold it.
The chocolate cake is ready, you can dust it with powdered sugar or sweetened cocoa or fill it as you like.
Advice
Storage
The chocolate cake keeps for three/four days at room temperature under a glass cover.
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