Soft Chocolate Cake

Tasting a soft chocolate cake is a common desire for all of us. However, the outcome doesn't always meet expectations, and we end up making a good chocolate cake that is a bit dry. To which we finally add a cream or a syrup to recover it. Or, we end up enjoying it in milk. But how to prepare a soft chocolate cake without tricks and without deception? What are the secrets? Let's see it right away together. First of all, the eggs must be cold from the refrigerator, and we are particularly referring to the egg whites. Cold egg whites whip better and give fluffiness to the whole. Also, if the recipe calls for a dose of sugar, use a good half to whip the egg whites. If they whip with sugar, they will become even fluffier. Add a few drops of lemon as well, and always whisk in the same direction. You will see that the result will be perfect; the egg whites will be soft and very stiff peaks, so much so that if you try to turn the bowl upside down, you will see that it won't move an inch. This type of result will guarantee you a soft and fluffy chocolate cake.

Fluffy Chocolate Cake

For the fluffy chocolate cake, the same guidelines apply as for the soft chocolate cake. Another secret that will allow you to achieve a very soft and fluffy result is, of course, to use butter or oil in the recipe. If you don't want to use butter, you can use seed oil, which also makes the chocolate cake soft and fluffy. In any case, using a fatty ingredient, in addition to the trick we illustrated above regarding the eggs, will help you have an even softer and lighter cake, but never dry! 

Another trick to obtain a fluffy chocolate cake is to use the oven correctly. The cake should be baked in a preheated oven. The oven should be opened and closed with a certain speed: the longer you leave it open, the more temperature it will lose. Also, the mode for baking cakes is static oven. Sometimes the chocolate cake is not fluffy and soft simply because, not knowing, we opted for baking with a fan oven. 

Chocolate Cake Without Butter

And now we come to the chocolate cake without butter. It is made with 4 eggs, 120 grams of dark chocolate, 230 grams of all-purpose flour, 150 grams of sugar, a whole packet of baking powder, and a pinch of salt. Don't worry about the absence of butter; the cake will still be very soft. However, you must take care to whip the eggs very well, as already described above. The dark chocolate should be melted in a double boiler before being used; otherwise, you can use cocoa powder. In any case, the recipe is particularly delicious and fluffy. Don't forget to dust with powdered sugar! The indicated doses are optimal for a 22 cm diameter cake pan. A trick for those who don't use butter: add a bit of potato starch to the recipe, subtracting the amount from the flour: for example, if the recipe calls for 230 grams of flour, you could use 150 grams of flour and the remaining 80 grams of starch! 

Simple Chocolate Cake

The simple chocolate cake should never be missing at home. Make it as our grandmothers did, with leftover Easter eggs or with chocolate you have at home. Also, don't worry if the chocolate is not enough: you can also decide to mix together melted dark chocolate (naturally melted in a double boiler) and a few tablespoons of unsweetened cocoa powder. Furthermore, our grandmothers used butter without fear: a simple chocolate cake is made like this, with flour, butter, sugar, fresh eggs, and the cocoa found in the pantry! 

Dark Chocolate Cake

To prepare a nice dark chocolate cake, you can use 250 grams of dark chocolate that you will melt in a double boiler. You can use a chocolate bar or leftover Easter eggs. Dark chocolate is more bitter, so you will use, for 4 eggs, 100 grams of butter and 200 grams of flour, 170 grams of sugar (or 150). If you decide to prepare the cake with milk chocolate, you can reduce the sugar amount to 120 grams. 

Chocolate Cake Without Eggs

We conclude the series of variations of the most loved cake by children with the chocolate cake without eggs. It is made with 220 grams of flour, 50 grams of unsweetened cocoa powder, 270 grams of milk, 60 grams of peanut oil, a packet of baking powder, and 180 grams of sugar. The procedure is always the same; of course, you will not need to whip the eggs: you will sift the flours and dry ingredients, then add the liquid ingredients avoiding lumps, and finally the baking powder, also well sifted. It is baked at 180 degrees for 40 minutes.

There are many other types of chocolate cake: the Ferrara tender cake, the chocolate cake with a soft heart, the countless variations of the Thermomix chocolate cake, and so on. Follow the pages of our magazine to discover many new updates on chocolate cake.