Chocolate cake



Chocolate cake

Chocolate cake is a classic and timeless Italian dessert without milk which everyone always likes. Every moment is right to enjoy a slice: tall and soft, it's perfect for a snack, with tea, or in the morning to soak in milk for a special breakfast that will wake up even small children with its unmistakable aroma of cocoa! But this chocolate cake recipe is truly versatile, and to turn it into a more structured dessert, you just need to fill it with the cream you love and top with whipped cream, icing or berries. Make this cake for a party or perhaps as a basis for other original desserts (think for example how to transform it for Halloween): with a chocolate cake, you'll play it safe, and you just have to make it to be a success!

Ingredients for 1 (9-inch) round cake pan
Dark chocolate 5.3 oz (150 g)
Unsweetened cocoa powder 0.3 cup (50 g)
Flour 00 1 ½ cup (180 g)
Sugar 1 ½ cup (180 g) - granulated
Eggs 6 - medium, at room temperature
Butter 7 oz (200 g) - at room temperature
Baking powder ¾ tbsp (8 g)
Fine salt 1 pinch

How to prepare Chocolate cake

To prepare the chocolate cake, first roughly chop the dark chocolate 1, then melt it in a microwave or bain-marie 2 and let it cool, stirring occasionally 3.

Cut the butter (at room temperature) into cubes and pour it into a mixer bowl, together with the sugar 4. Start the machine at medium speed with the beater and work the butter until it is reduced to a cream 5. Now break the eggs into a bowl and put one egg into the mixer bowl at a time 6,

make sure the egg is completely absorbed before adding the next one 7. Continue in this way until you get a soft and homogeneous cream. Pour the now lukewarm chocolate directly into the bowl of the running mixer 8 and blend well 9.

Add salt to the mixture 10. Mix the flour with the cocoa and yeast in a bowl 11, then sift it all directly into the chocolate mixture 12.

Use a spatula to gently blend the sifted ingredients into the mixture 13. Line a 9” (22-24 cm) round cake pan with baking paper and pour the dough into it.

Level the surface 16 and bake in a static oven preheated to 350° F (180° C) for about 40-45 minutes (if you use a ventilated oven bake at 325° F (160° C) for about 35 minutes). To check the baking, test it with a toothpick: if you stick it in and it emerges dry, it means that the cake is done; if not, continue baking for a few minutes. Once baked, take out the chocolate cake 17 and let it cool before removing it from the pan. Then place it on a rack 18 to cool completely before serving.


Preserve your chocolate cake under a glass cloche for 2-3 days at most.


A cake so simple and good, you can customize it in many ways: try adding grated orange rind to the dough, white chocolate chips or even coarsely chopped hazelnuts ... you'll see, every variation will be a success!