Breads & Pastries
Craving a chocolate treat but want something light? This Moist Cocoa Cake is your answer. It comes together in minutes using simple ingredients like milk, eggs, and cocoa powder. We use oil instead of butter to keep it incredibly soft, and a splash of lemon juice to make it rise beautifully. Perfect for breakfast, a snack, or your afternoon coffee break—it’s a foolproof classic you’ll make again and again.
Ingredients :
- 3 large eggs (room temperature)
- 1 cup sugar
- 1 cup milk
- 3/4 cup vegetable oil
- 2.5 cups all-purpose flour
- 3 tbsp cocoa powder (approx. 25-30g)
- 1 packet baking powder (10g or 2.5 tsp)
- 1 packet vanilla sugar (or 1 tsp vanilla extract)
- 1/2 tsp baking soda
- Juice of half a lemon (activates the soda for fluffiness)
- Optional: Chopped walnuts for topping
Preparation :
- Preheat your oven to 170°C (340°F). Grease a bundt pan or round cake tin thoroughly with butter/oil and dust with a little flour.
- In a large mixing bowl, beat the eggs and sugar with an electric mixer on high speed for 3-4 minutes until the mixture turns pale yellow and creamy.
- Lower the mixer speed. Pour in the milk, vegetable oil, and lemon juice. Mix briefly just to combine.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and vanilla. (Sifting is crucial to prevent cocoa lumps).
- Gradually add the sifted dry ingredients into the wet mixture.
- Switch to a spatula or spoon. Gently fold the batter just until the flour disappears. Do not overmix, or the cake will be tough.
- Pour the batter evenly into the prepared cake pan.
- If desired, sprinkle chopped walnuts on top.
- Bake for about 35-40 minutes. Perform the toothpick test: insert it into the center; if it comes out clean, the cake is done.
- Remove from the oven and let it cool in the pan for 15 minutes before unmolding. Slice and serve.