Cocoa Cake Recipe
Category: Desserts
Servings: 8
If you’re in the mood for a rich and delicious cocoa cake that is simple to prepare yet sophisticated in flavor, this recipe is just what you need. Whether you’re looking to satisfy a sweet craving or impress guests at a special occasion, this cocoa cake offers the perfect balance of sweetness and richness. The soft texture of this cake, combined with a delicate dusting of powdered sugar and fresh raspberries, makes it an irresistible treat. Let’s dive into how to make this delightful dessert step by step.
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsweetened cocoa powder | 200g |
| All-purpose flour | 50g |
| Granulated sugar | 180g |
| Whole milk | 170g |
| Butter | 125g |
| Eggs | 175g |
| Butter (for greasing) | As needed |
| Fresh raspberries | As needed |
| Powdered sugar | As needed |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 350-400 kcal |
| Total Fat | Approx. 20g |
| Saturated Fat | Approx. 12g |
| Carbohydrates | Approx. 45g |
| Fiber | Approx. 2g |
| Sugars | Approx. 30g |
| Protein | Approx. 4g |
Instructions
Step 1: Prepare the Ingredients
To begin making this scrumptious cocoa cake, start by melting the butter. Set it aside to cool slightly, as you want it to be just warm, not hot, when incorporating it into the batter.
Step 2: Mix the Wet Ingredients
While the butter cools, crack the eggs into a medium-sized mixing bowl. Add the sugar and beat with an electric mixer until the mixture becomes light and fluffy. This step is crucial, as it ensures your cake will have a light texture. Slowly add the whole milk, continuing to beat the mixture until it is well combined.
Step 3: Add Dry Ingredients
Next, sift the unsweetened cocoa powder directly into the egg mixture. Mix gently with a spatula, taking care not to deflate the fluffy texture you’ve created. Afterward, sift the all-purpose flour into the bowl and gently fold it into the wet ingredients, ensuring everything is evenly mixed.
Step 4: Prepare the Pan
Grease a 20 cm (8-inch) springform pan with butter to prevent the cake from sticking. You can lightly dust it with a bit of flour to be extra cautious. Once the pan is ready, pour the cake batter into it. Use a spatula to level the surface, making sure it is smooth and even. This ensures the cake will bake evenly.
Step 5: Baking
Preheat your oven to 180°C (350°F). Place the cake pan in the middle rack of the oven and bake for approximately 25-30 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, your cake is ready to come out of the oven.
Step 6: Let the Cake Cool
Once baked, allow the cocoa cake to cool in the pan for about 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack. Cooling the cake thoroughly before decorating ensures that the powdered sugar and raspberries don’t melt or slide off.
Step 7: Decorate the Cake
Once the cake is completely cooled, dust the top with powdered sugar for a sweet finishing touch. Garnish with fresh raspberries, which will add a burst of color and a slight tartness that beautifully complements the rich cocoa flavor of the cake.
Step 8: Serve and Enjoy
Slice the cake into 8 equal pieces. Serve it with a cup of tea or coffee for a delightful dessert experience. Each bite offers a smooth and moist texture with a deep cocoa flavor, balanced by the tartness of fresh raspberries and the sweetness of powdered sugar. This cocoa cake is perfect for any occasion, whether it’s a family gathering, a casual dinner, or a special celebration.
Tips for Success
- Ensure the Butter Is Not Too Hot: The melted butter should be just warm, not hot, to prevent curdling the eggs when mixed.
- Sifting the Dry Ingredients: Sifting the cocoa powder and flour helps avoid clumps and ensures a smooth batter.
- Storage: This cocoa cake keeps well for up to 3 days at room temperature. For longer storage, keep it in the fridge, but make sure to bring it to room temperature before serving to retain its moist texture.
- Customizing the Cake: You can substitute the raspberries with other fresh berries like strawberries or blueberries. Alternatively, you can add a drizzle of chocolate ganache or whipped cream on top for an extra indulgent dessert.
This easy-to-make cocoa cake will surely become a favorite in your dessert rotation. The light yet rich cake pairs wonderfully with a variety of toppings and is a perfect way to end any meal. Enjoy baking and indulging in this delightful treat!
