5-Minute Cocoa Cake
Fluffy, quick, and butter-free cocoa cake, ideal on its own or as a base for creamy fillings.
Equipment
- 1 Mixer (optional)
- 1 Springform pan, or silicon pan 22 cm diameter
Ingredients
- 200 grams all-purpose flour
- 50 grams unsweetened cocoa powder
- 160 grams sugar
- 1 tsp baking powder (about 10 g)
- 2 eggs
- 75 ml neutral oil
- 180 ml milk
- 1 tsp vanilla extract
- Powdered sugar, for dusting
Instructions
Prepare the wet ingredients:
- Put the eggs in a mixing bowl, add the milk, oil, and vanilla extract, and whisk until well combined.
Prepare the dry ingredients:
- In another bowl, sift together the flour, cocoa powder, and baking powder. Add the sugar and mix well.
Combine:
- Pour the dry ingredients into the wet ingredients and whisk energetically until the batter is smooth and free of lumps.
- Bake:
- Grease and flour a 22 cm springform pan. Pour in the batter.
- Bake the cake at 180 °C for 30–35 minutes. Check doneness with a toothpick
- Let the cake cool slightly, remove from the pan, and let it cool completely.
- Dust with powdered sugar or slice for layering with creams like Mascarpone Cheese Cream
Nutrition
Calories: 290kcal
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