The soft chocolate cake is a sweet, fluffy, and delicious slightly moist cake, perfect for breakfast or a tasty break. It’s very easy to make; you just need to mix the ingredients in a large bowl, and you’ll get a tasty batter ready for the oven.
Soft chocolate cakes are loved by adults and children alike. If you want to prepare a lighter tasting dessert, I suggest my 5-minute cocoa cake, perfect plain and ideal as a base to be filled as desired. I usually use my paradise cream or a simple chantilly cream as filling.
To make the batter very soft, I used ricotta. Thanks to its whey-based composition, it provides a unique lightness to the batter, resulting in a particularly soft structure. It also makes the batter much lighter compared to cakes made with butter or cream.
I used seed oil in the chocolate cake, but if you prefer, you can replace it with butter. You’ll get an even softer texture. I’ll leave the options among the ingredients.
Try other chocolate recipes as well
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder (I use Van Houten)
- 3/4 cup sugar
- 1 cup cow's milk ricotta
- 2 eggs (medium)
- 1/3 cup peanut oil (or 1/3 cup of butter)
- 1/3 cup milk
- 1 packet baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest (grated or other flavors to taste)
- 1/2 cup dark chocolate chips
- 2 teaspoons butter
- 1 tablespoon all-purpose flour
- as needed powdered vanilla sugar
Tools
- 1 Bowl large
- 1 Hand Whisk
- 1 Scale
- 1 Grater
- 1 Cake Pan springform, 9 inches diameter
Procedure
Pour the ricotta into a large bowl with the sugar and mix very well until it becomes smooth and silky. Add the eggs, incorporating one at a time, then add the oil, milk, vanilla, and orange zest.
Sift the flour and cocoa with the baking powder.
Pour the dry ingredients into the bowl, stirring vigorously with the whisk until you get a homogeneous mixture. Don’t over-mix to avoid gluten development.Add the dark chocolate chips.
Transfer the mixture into the buttered and floured cake pan.
Bake the cake in a preheated static oven at 350°F for about 45/50 minutes.
Do the toothpick test to check for doneness. If necessary, extend the baking time by a few minutes; be careful not to overbake, or it will become dry.The soft chocolate cake is ready. Let it cool slightly before unmolding. Place it on a serving plate and let it cool completely.
Dust with powdered sugar and serve.
Tips
Storage
The soft chocolate cake can be stored at room temperature for 3 days in a cool, dry place.
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FAQ (Questions and Answers)
Can I make the soft chocolate cake gluten-free?
Absolutely, just replace the flour with a ready-made gluten-free mix or use 2 parts rice flour and 1 part potato starch.
Can I make the chocolate cake with just cocoa?
Of course, just omit the chocolate chips; it will be more delicate but still moist and soft.
How to make the chocolate cake lactose-free
To make a lactose-free version, you can replace the milk with orange juice, another juice of your choice, or water, and substitute the ricotta with lactose-free ricotta.
