Iginio Massari’s chocolate cake is a super soft, deliciously rich cocoa and chocolate treat. The recipe he proposed last week on Food Network is very easy to make, can be prepared in minutes without electric whisks, and is truly extraordinary.
Perfect plain, it’s also ideal for glazing or filling with a cream of your choice such as chantilly, hazelnut spread or coffee pastry cream.
Chocolate cakes are very popular with children, and the version I propose today is egg-free, making it perfect even for those who are allergic. Removing the eggs does not compromise the structure at all; once cooled, I tasted it, and I assure you that, besides being very soft and slightly moist, it has a fantastic taste.
On the blog, you’ll find many chocolate cakes like the five-minute cocoa cake, the chocolate cake without butter, or the yogurt one. They are all excellent and simple desserts, but I recommend trying Massari’s recipe; I’m sure you’ll enjoy it.
The method is very simple, similar to my five-minute cakes and is truly quick. The ingredients required are few and easily available, but I recommend using good quality cocoa to obtain great taste even in such a simple cake.
I took the liberty of adding vanilla extract as there were no aromas present. It’s up to you if you want to add it; you can substitute it with the zest of half an orange if you prefer.
Here are more chocolate recipes for you to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder (good quality)
- 1 cup sugar
- 1 tbsp baking powder
- 3/4 cup whole milk (warm)
- 5 tbsp butter (melted)
- 1/2 cup dark chocolate chips
- 1 tsp vanilla extract (my addition)
- 1 tbsp butter
- 1 tbsp sweetened cocoa powder
- as needed 50% dark chocolate (coarsely chopped)
Tools
- 2 Bowls
- 1 Hand Whisk
- 1 Sieve
- 1 Cake Pan springform, 9 inches in diameter
Procedure
Sift the flour with the baking powder and cocoa, put the ingredients in a large bowl, add the sugar, and mix with a hand whisk.
In another bowl, mix the warm milk with the melted butter (I poured the milk into a bowl and heated it in the microwave, then added the butter cut into pieces and melted it, also in the microwave before adding it to the milk. If you don’t have a microwave, use a saucepan).
Pour the liquids into the bowl with the dry ingredients and mix with the whisk until you get a smooth and homogeneous batter. Add the vanilla and the dark chocolate chips, and incorporate.
The batter is ready.
Pour the mixture into the buttered and cocoa-dusted cake pan, level it slightly with the back of a spoon, and if you want to make it even more delicious, distribute more chocolate chips on the surface. I didn’t add them; for me, it’s perfect as it is.
Bake the cake in a preheated static oven at 340°F (170°C) for about 40 minutes. The cooking time varies based on the oven’s strength. Do the toothpick test to check for doneness; if necessary, extend the baking time by a few minutes.
Iginio Massari’s chocolate cake is ready, take it out of the oven, let it warm up, and remove it from the mold. Wait until it’s completely cooled before cutting.
P.S. In the show, Master Massari prepares an 18 cm cake, likely reducing the ingredient quantities to make a smaller cake, but the recipe he provided is the one I left for you, requiring a larger mold, perfect for a 22 cm one.
Tips
Storage
Iginio Massari’s chocolate cake keeps for 3 or 4 days under a glass dome.
It can be frozen whole or in portions.
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