The cocoa paradise cake is a variation of the classic paradise cake enriched with bitter cocoa. The recipe is almost identical to the original version, only the weights of the flours change but the result is the same, a soft, tall, and delicious chocolate delight.
The best way to enjoy it is with a generous layer of powdered sugar, its softness will make your breakfast or the children’s snack special; if you prefer, you can fill it with a delicious milk cream or with vanilla chantilly and some morello cherries, it will be love at first bite!
It’s really simple to prepare, just whip the butter with sugar, incorporate the eggs, and finally the sifted flours. After baking and cooling, it can be filled as desired: Often the paradise cream is added to create a sort of “Fetta al latte” big snack, if you’ve never tried it, I recommend it, you’ll win over both adults and children.
Try the other basic recipes:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 447.39 (Kcal)
- Carbohydrates 50.50 (g) of which sugars 30.74 (g)
- Proteins 6.15 (g)
- Fat 26.35 (g) of which saturated 16.48 (g)of which unsaturated 9.82 (g)
- Fibers 2.10 (g)
- Sodium 127.51 (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
- 9 oz butter
- 9 oz powdered sugar (not vanilla flavored)
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2/3 cup potato starch
- 8 oz eggs (whole, about 4 large eggs)
- 1 tbsp egg yolk (1 yolk)
- 1 vanilla bean (or two teaspoons of vanilla extract)
- 1/4 oz baking powder
- 1 pinch salt
- 1/3 oz butter (for greasing the pan)
- 1/2 oz sweetened cocoa powder (for dusting the pan)
- 1 oz vanilla-flavored powdered sugar
Tools
- 2 Bowls
- 1 Electric Whisk
- 1 Scale
- 1 Sieve
- 1 Cake Pan flared for paradise cake, 9 inches
Procedure
Cut the butter into cubes, place it in a large bowl, and leave it at room temperature for 1 hour.
Put the eggs and yolk in a small bowl and mix them well with a fork so they blend better with the mixture (they should be at room temperature).
Extract the pulp from the vanilla bean.
Sift together the flour, starch, cocoa, and baking powder.
Pour the powdered sugar and vanilla into the bowl with the softened butter and beat the mixture with an electric whisk until it is fluffy and airy. Start at low speed then switch to medium speed, it will take 3/4 minutes.
While continuing to whisk the mixture, add the eggs gradually, allowing them to incorporate slowly without losing the mixture’s fluffiness.
At this point, add the sifted flours with the baking powder and salt in three or four batches, working the mixture just enough to combine the ingredients.
The batter is ready; if you’ve done it right, you will have a well-whipped and very soft mixture.
Grease and dust the pan with sweetened cocoa.
Pour the batter into the pan and gently level it.
Bake the cake in a preheated static oven at 350°F for about 45/50 minutes. Use the toothpick test to check if it’s done. If necessary, cover the surface with a sheet of aluminum foil.
The cocoa paradise cake is ready, take it out of the oven, wait ten minutes, and turn it upside down on a plate. Let it cool completely and dust it with powdered sugar.
Tips
Storage
The cocoa paradise cake keeps at room temperature for 2/3 days if well covered; if kept longer, it will tend to dry out.
It can be frozen for 3 months.
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