Chocolate cake is that irresistible soft cocoa dessert that tastes good to everyone and in all shapes and variations, so here’s an easy and tasty chocolate recipe. Tall and soft, this chocolate cake will be loved by all, whether with icing sugar or with a filling based on cream or icing. In just a few steps it is possible to prepare a delicious dessert, loved by everyone and with ingredients that you often already have at home, therefore at a low cost. With this chocolate cake recipe, the result is a soft, compact and soft cake with the right amount of humidity that makes you feel the sweet aroma of cocoa with every bite.
Make your soft, moist and simple chocolate cake.
In pastry, chocolate is an ingredient that is practically never missing. The easiest way to enhance this ingredient is to use it in its most natural form: bitter cocoa powder. From this ingredient comes a chocolate symphony that can be felt with every bite of our soft chocolate cake, prepared with 75 g (¾ cup) of bitter cocoa.
Among the cake ingredients, we can also notice the butter, to be used at room temperature, diced, slightly softened, to better blend with eggs and sugar. Then a little flour, baking powder and a drop of milk here and there to mix the mixture and it’s done. To make this soft cake no knowledge is needed, only passion and cocoa. Also because, if you don’t know the recipe or don’t remember it, we’ll tell you!
Simple recipe for making soft and moist chocolate cake
Follow step by step the simple recipe to make the chocolate cake that you can find here, if you prefer you can replace the butter with vegetable oil for a light version.
Chocolate cake high and fluffy in cocoa: easy recipe to make
Other details
- Difficulty: Easy
Ingredients
- 200 g All-purpose flour (1 ¾ cups)
- 200 g Suger (1 cup)
- 100 g Unsalted butter at room temperature (½ cup)
- 75 g Unsweetened cocoa powder (¾ cup)
- 5 Whole eggs
- 50 ml Milk (3 ½ tablespoons)
- 16 g Baking powder (2 teaspoons)
Instructions
How to prepare the Chocolate cake
- To prepare the chocolate cake, start by taking the eggs (at room temperature). Separate the egg whites from the yolks into two different bowls. Keep the egg whites in the fridge, and whip the yolks with the sugar.
- Beat them for 15 minutes at medium speed for two reasons: to make sure that the sugar has dissolved well and to incorporate a lot of air into our mixture during this step. Then gradually add some soft butter to the mixture until it is all added. Sift the flour, cocoa, and baking powder and add to the mixture progressively.
- To better combine the ingredients, add milk as needed to make the mixture more workable. Add the milk only if the mixture is too hard. Take back the egg whites and whip them until stiff peaks form. Add them to the mixture by slowly mixing from the bottom with a wooden spatula so as not to deflate the egg whites. Butter and flour a 20/22 cm (8.6 inches) diameter baking pan (if it is wider, the chocolate cake is lower and cooks faster; if it is narrower, it is higher and needs to cook longer).
- After dusting and buttering, pour in the mixture. Bake the chocolate cake in a static oven at 160°C (320 °F) for about 45/50 minutes. Check the baking with the toothpick test before taking the cake out of the oven. The toothpick should come out dry and clean; then the compact and chocolatey cake will be baked.
Conservation
The chocolate cake can be stored under a glass cover for 2-3 days.SHARE the recipe for the high and fluffy chocolate cake, soft and moist to the right point.
