Chocolate cake high and fluffy in cocoa: easy recipe to make
The recipe for the high and fluffy chocolate cake, soft and moist to the right point, delicious to taste on its own or filled with cream and frosting.
Doses for 1 cake of 8.6 inches (22 cm)
Calorie per porzione291kcal
Cost Low
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.