Baking this cake requires the boiler method, where eggs and sugar are whisked over simmering water until foamy, then whisked off the heat to reach the ribbon stage. Folding in the flour carefully is equally important.
Fold in one direction and avoid lumps to keep the cake airy and light (CHOCOLATE COFFEE CAKE).
The result is a soft, slightly dense, and flavorful cake that showcases the classic Italian Genoise technique. Whether you call it Chocolate Italian Genoise or simply Easy Chocolate Cake, this recipe is worth the patience and effort.
It’s proof that just a few ingredients and
careful technique can produce a truly indulgent homemade cake for any occasion.
3 medium-sized
eggs - room temperature
80g (6 tbsp) caster sugar
30g (2 tbsp) warm melted butter
Dry Ingredients
70g (5.5 tbsp) cake flour
15g (2 tbsp) cocoa powder
15g (1 tbsp) corn flour
How to Make Easy Chocolate Cake
Create a double
boiler.
Atop of it place a bowl with eggs and sugar.
Whisk both together till slightly warm and foamy.
Remove from
heat and continue whisking until the mixture reach a ribbon stage.
Mix the dry ingredients and sift into the egg mixture
Fold in ensure there's no lumps.
Stream in warm melted butter and gently fold it in.
Pour cake batter
into a greased baking pan.
Bake at 170°C (preheated for 5 minutes) for about 40 minutes or until cooked through.
Let it cool, and dust with some icing sugar.
