- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 425 kcal
Quick summary
“This classic homemade chocolate cake delivers a tall and soft crumb made with cocoa powder, fresh eggs, and melted butter, covered with traditional sprinkles. It is worth baking for the nostalgia of a fluffy grandmother's cake that perfumes the entire kitchen and goes well with any afternoon coffee.”
What you need to know
- Sift the wheat flour and cocoa powder to eliminate lumps and ensure the cake bakes evenly and aerated.
- Add the warm milk gradually, alternating with the dry mixture to obtain a shiny, smooth, and velvety batter.
- Bake at 180 ºC for about 35 minutes without opening the oven door before the first 25 minutes so the cake does not deflate.
Ingredients
Main
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup of cocoa powder
- 1 tablespoon baking powder
- 1/2 cup of melted butter
- 4 eggs
- 1 cup milk
- Chocolate sprinkles to taste for the topping
Instructions
Principal
- In a bowl, mix the flour, sugar, cocoa powder, and baking powder.
- Add the melted butter and eggs, mixing well until a homogeneous dough is obtained.
- Incorporate the milk gradually, continuing to mix.
- Transfer the batter to a greased and floured pan.
- Bake for approximately 35 minutes or until a toothpick inserted in the center comes out clean.
- After baking, let the cake cool before unmolding.
- Decorate with chocolate sprinkles to taste and serve.
Chef's tips
- Use cocoa powder with 50% cocoa to achieve a dark color and striking flavor without excess sweetness.
- Let the cake warm for 15 minutes before unmolding, preventing the hot structure from breaking when turning on the plate.
- Brush the surface with thin condensed milk or coffee syrup before throwing the sprinkles so that it fixes evenly.
Variations
- Brigadeiro volcano cake: cover the cake with a hole in the center with creamy brigadeiro at spoon consistency before finishing with sprinkles.
- Addition of spices: add a teaspoon of ground cinnamon and a pinch of nutmeg for a refined aromatic touch.
- Marble cake: reserve a third of the dough before adding the chocolate and alternate the white and dark doughs in the pan for a marbled effect.
Substitutions
- Chocolate powder: use 100% cocoa powder (reducing the amount to 3/4 cup) or chocolate drink mix (reducing 1/3 of the sugar in the recipe).
- Butter: replace with neutral vegetable oil like sunflower or corn in the same proportion for an even moister dough.
- Cow's milk: use almond plant-based milk, coconut milk, or warm water with a spoonful of instant coffee.
How to store
Keep the cake under a glass dome or in a tightly sealed container in a cool, dry place for up to 4 days. If adding a topping with fresh milk or brigadeiro, keep it in the refrigerator for up to 5 days.
Can it be frozen?
Freeze the cake slices without the sprinkles, wrapped individually in plastic wrap for up to 90 days. Thaw at room temperature for about 40 minutes or heat for 20 seconds in the microwave.
What to serve with
Serve accompanied by a glass of cold milk, pure brewed coffee, or a scoop of artisanal vanilla ice cream. It also goes very well with chopped fresh strawberries to cut the sweetness of the chocolate.
Frequently asked questions
What is the best type of pan to bake this cake?
Round pans with a central hole of 22 cm to 24 cm in diameter ensure homogeneous heat distribution throughout the dough.
How to make the cake not sink in the middle?
Check the expiration date of the baking powder and never open the oven door in the first 25 minutes of cooking.
Why does the dough call for melted butter instead of beating to a pomade consistency?
Melted butter simplifies the process, allowing everything to be mixed by hand quickly and ensuring a dense and moist crumb.
Can I replace chocolate powder with common chocolate drink mix?
You can, but chocolate drink powder contains about 70% sugar; reduce half a cup of the sugar from the dough so it doesn't become cloying.
