The quick chocolate cake is very soft, delicious, and irresistible, a perfect pantry cake for breakfast and at the same time a fantastic base to fill with which you can create many versions like the pistachio penguin cake.
In addition to being made with only 5 ingredients, it has a great advantage, they are all placed in a large bowl, you turn on the electric whisks for 1 minute and the dough is ready. The method I propose was not invented by me but by some English pastry chefs who use it to prepare simple beaten cakes with few liquids like the quattro quarti.
When you have little time to devote to cooking but don’t want to give up homemade breakfast, quick cakes like the 5-minute cakes or one-bowl cakes (that’s what this method is called) are really perfect, they don’t lose softness and are prepared in a few minutes.
Here are some other quick cakes to try:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 435.20 (Kcal)
- Carbohydrates 48.03 (g) of which sugars 29.19 (g)
- Proteins 6.97 (g)
- Fat 26.14 (g) of which saturated 15.70 (g)of which unsaturated 8.93 (g)
- Fibers 2.47 (g)
- Sodium 38.98 (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
For a perfect result, the ingredients must be at room temperature.
- 1 1/3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 4 eggs (medium, mine weighed 220 g)
- 1 1/8 cups sugar
- 1 cup butter
- 1 packet baking powder
- 2 teaspoons vanilla extract (or other flavors as desired)
- 1/3 cup dark chocolate chips (optional)
- 2 tbsps butter
- 1 tablespoon all-purpose flour
Tools
- 1 Bowl
- 1 Scale
- 1 Cake pan springform, 9.5 inches in diameter
- 1 Sieve
Procedure
The procedure for this cake is really very simple, it will only take you a few minutes but it is important that the ingredients are all at room temperature.
In a large bowl, crack the eggs, add the sugar and mix with a fork, add the softened butter, vanilla, flour, and cocoa sifted with the baking powder.
Whisk all the ingredients with an electric mixer for 1 minute; you need to obtain a homogeneous and frothy mixture.
Gently fold in the chocolate chips.
The dough is ready!
Butter and flour the mold, pour the mixture inside, and level it gently.
Bake the cake in a preheated static oven at 350°F for about 45 minutes.
Do the toothpick test to check for doneness.
If necessary, cover the surface with a sheet of aluminum foil.
The quick chocolate cake is ready, take it out of the oven, let it cool slightly, and transfer it to a serving plate. Let it cool completely and serve.
Tips
Storage
The quick chocolate cake can be stored at room temperature for 3/4 days, well covered.
You can use it to make layer cakes; in this case, avoid the chocolate chips, which could make cutting the cake difficult.
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