- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 780 kcal
Quick summary
“The fluffy chocolate cake joins sifted dry ingredients to an airy liquid base with milk, oil, and eggs, and can receive prepared coffee to enhance the cocoa. Cooking at 180°C results in a soft and structured crumb for the afternoon coffee.”
What you need to know
- The cocoa powder sifted with the flour and sugar ensures even distribution without cocoa lumps.
- The liquid mixture of eggs, milk, and oil ensures the ideal moisture for uniform dough growth.
- Optional cold coffee deepens the toasted notes of the chocolate without leaving a noticeable residual coffee flavor.
Ingredients
Main
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup of cocoa powder
- 1/2 cup oil
- 1 cup milk
- 3 eggs
- 1 tablespoon baking powder
- 1 cup of prepared and cold coffee (optional)
- Use good quality chocolate for a more intense flavor.
- Let the cake cool completely before glazing or slicing it.
- For an even moister cake, add a tablespoon of mayonnaise to the batter.
- Serve with a scoop of vanilla ice cream for a special dessert.
- If you don't have coffee, use hot water instead.
Instructions
Principal
- In a large bowl, mix the sugar, flour, cocoa powder, and baking powder.
- In another bowl, beat the eggs with the oil and milk until you get a homogeneous mixture.
- Add the liquid mixture to the dry ingredients and stir until everything is well incorporated.
- If desired, add the coffee to the dough and mix well.
- Pour the batter into the greased and floured pan.
- Bake in the oven for about 35 minutes, or until a toothpick comes out clean.
- Remove from the oven and let cool before unmolding.
Chef's tips
- Use cocoa powder with at least 50% cocoa instead of sugary chocolate drink mix for better coloring and balance.
- Sift the flour and baking powder together to incorporate air into the batter, resulting in a light texture after 35 minutes in the oven.
- Let the cake cool for 15 minutes before unmolding to prevent cracks caused by trapped steam.
Variations
- Add 1 tablespoon of mayonnaise to the liquid mixture to give marked softness and extra moisture to the dough.
- Add 1/2 cup of semi-sweet chocolate chips dusted with flour before pouring into the pan.
- Cover the baked cake with a hot syrup made with cocoa powder, milk, and butter cooked.
Substitutions
- Cow's milk can be replaced with oat plant-based milk or warm water in a 1-cup ratio.
- Soybean vegetable oil can be swapped for sunflower oil or 1/2 cup of melted unsalted butter.
- Refined white sugar can be replaced by demerara sugar or brown sugar.
How to store
Store the chocolate cake in an airtight container or under a dome at room temperature for up to 4 days. Avoid refrigeration so that the crumb does not lose its characteristic softness.
Can it be frozen?
The baked cake can be frozen in slices wrapped in double plastic wrap for up to 3 months. To serve, thaw at room temperature for 1 hour or heat in the microwave for 20 seconds.
What to serve with
Serve with unsweetened brewed black coffee to balance the sweetness or with a glass of cold milk. A scoop of vanilla ice cream or freshly whipped cream turns the slice into a complete dessert.
Frequently asked questions
Why add brewed coffee to the chocolate cake batter?
The coffee acts as an aromatic enhancer of the cocoa, highlighting the depth of the chocolate without leaving an evident coffee taste in the dough.
How to prevent the cake from cracking on top during baking?
Bake strictly at a medium temperature of 180°C; very high temperatures make the outer crust bake too fast while the interior is still expanding.
What is the ideal pan size for this recipe?
A 22-centimeter round pan with a center hole or a 20x30 centimeter rectangular pan allows the dough to rise with stability.
Can I use chocolate drink powder instead of cocoa powder?
You can use chocolate powder, but the cake will be sweeter and have a lighter tone; reduce 1/4 cup of the recipe's sugar to compensate.
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