Italian Chocolate Cake Recipe
This soft Italian chocolate cake is not too sweet and decadent with a deep chocolate flavor. The best part? It is an easy one bowl recipe, win-win! Enjoy it for breakfast, snack, or add whipped cream and berries and serve it for dessert.
Servings: 12 servings
Ingredients
- 2 cups all-purpose flour 240 g
- 3 teaspoons baking powder 14 g
- 3 tablespoons cacao or unsweetened cocoa powder 21 g
- ¾ teaspoon kosher salt
- 1 cup granulated sugar 200 g
- 1 cup plain whole milk yogurt 245 g, or Greek yogurt
- ½ cup butter 113 g, melted and cooled
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- Confectioner sugar for dusting
- ½ cup bittersweet baking chocolate or semisweet chocolate chips melted until smooth and cooled slightly
Instructions
- Line a 9.5 inch round baking pan with parchment paper, or spray with cooking spray. Preheat oven at 350 degrees F
- In a large mixing bowl, with an electric mixer, whip the sugar and eggs until you obtain a creamy and fluffy texture. About 5-8 minutes.
- Stir in the yogurt, butter, melted chocolate and vanilla extract. Use a fork or spatula to combine until smooth (not the electric mixer)
- Sift in the dry ingredients to the bowl of wet ingredients: flour, cacao or cocoa powder, baking powder, and salt. Stir gently until well combined.
- Place the batter into the prepared pan.
- Bake 45 minutes or until a toothpick comes out clean. If the cake starts to brown too much on top tent with the top with foil during the last 10 minutes of cooking.
- Cool and dust cake with confectioner sugar. If desired, serve with freshly whipped cream. Enjoy!
Nutrition
Calories: 271kcal | Carbohydrates: 38g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 332mg | Potassium: 128mg | Fiber: 2g | Sugar: 21g | Vitamin A: 261IU | Vitamin C: 0.1mg | Calcium: 96mg | Iron: 2mg
