VIENNESE CHOCOLATE CAKE, an easy and quick dessert without butter, made with oil, perfect for celiacs, a Sunday cake ready in no time.
Simple to make, the Viennese chocolate cake is a real delight, a perfect dessert to serve on Sundays, great with jam filling, it is prepared in no time and is truly delicious.
The recipe for the Viennese chocolate cake is very simple, it resembles a caprese or a sacher or perhaps a mix of both cakes, and I must say it’s very good and light considering that mine is made without butter.
Of course, you can substitute the oil with butter, but I wanted to prepare a lighter cake, and by using rice or almond flour, it also becomes great for celiacs.
Follow me in the kitchen; today we have the Viennese chocolate cake!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 eggs
- 1 1/2 cups flour (whichever you prefer)
- 1/2 packet baking powder
- 1/3 cup vegetable oil
- 3 1/2 tbsp milk
- 5 oz dark chocolate 60-69%
- 1/2 cup sugar
- 5 oz dark chocolate 60-69%
- 1 oz mascarpone
- 7 oz jam (apricot or orange)
Steps
Melt the chocolate in a double boiler and set aside. Beat the egg yolks with the sugar until they double in volume, whip the egg whites with a pinch of salt and combine all the ingredients.
Add the oil and milk, fold by hand, add the rice, almond, or sifted all-purpose flour with the baking powder, fold and pour everything into a 8-inch buttered and floured pan.
Bake in a preheated oven at 350°F for about 30 minutes, do a toothpick test before taking it out.
Melt the chocolate for the topping in a bain-marie with 2 tbsp of milk.
Take the cake out of the oven and let it cool, then cut it in half and fill it with jam.
Cover the cake entirely with chocolate, reserving a little for the decoration to be mixed with the mascarpone.
Then mix the remaining chocolate with the mascarpone and make decorative rosettes with the help of a pastry bag and star tip all around and on top of the cake.
Let the chocolate dry well before serving.
Bon appétit
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