Variable Chocolate Cake, this name simply because the ingredients to prepare it vary according to what I have at home. When my nieces come to visit, I always make a dessert for them, strictly with chocolate, but as often happens in my house and I’m sure it happens to some of you as well, not always do we have all the ingredients available at the same time. No worries, I always have a lifeline with me! If you don’t have milk, you can easily replace it with yogurt, you can replace sugar with another sweetener of your choice, it’s easy to replace butter with oil just as chocolate can be replaced with cocoa. I have a fixed and irreplaceable base and some variable ingredients, one thing is certain if I’m missing ingredients it’s not a problem, I’ll make the dessert anyway!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 372.61 (Kcal)
- Carbohydrates 46.76 (g) of which sugars 21.45 (g)
- Proteins 8.72 (g)
- Fat 17.89 (g) of which saturated 11.08 (g)of which unsaturated 6.12 (g)
- Fibers 2.00 (g)
- Sodium 27.65 (mg)
Indicative values for a portion of 120 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
- 3 eggs
- 6.3 oz butter
- 1 cup sugar
- 7 oz Greek yogurt
- 2.75 cups Manitoba flour
- 1 packet baking powder
- 1 oz bitter cocoa powder
- 1 tbsp powdered sugar
Tools
- Stand Mixer
- Bundt Cake Pan
- Powdered Sugar Shaker
- Food Marker
- Sieve
Steps
Meanwhile, as I turn on the oven and set the temperature to 356°F, I melt the butter in the Bundt cake pan in the oven.
In the stand mixer, with the whisk attached, I start with the sugar and eggs and make them foamy, then add the yogurt and the butter which has softened. In the Bundt cake pan, I use a food brush to spread the leftover butter and dust with a tablespoon of flour, pan ready. I sift the flour with the baking powder and add it to the mixture.
I divide the batter into two bowls and in one I add the sifted bitter cocoa powder, mix well, and then alternate them as I pour them into the already buttered and floured pan.
I bake the variable chocolate cake for 30 minutes at 356°F
And here it is ready with a nice sprinkle of powdered sugar.
FAQ
Can I use sweet cocoa in the variable chocolate cake?
Yes, of course, you can add the cocoa you prefer to the variable chocolate cake, it might be slightly sweeter.
Can I add honey to replace sugar?
Yes, you can certainly add honey and remove the sugar; if it’s called variable, there’s a reason why.
