Chocolate cake with whipped cream

Cocoa Cake with Whipped Cream: An Unforgettable Delight

In search of a cake that combines the rich flavor of cocoa with the delicacy of whipped cream, I discovered a recipe that is sure to become everyone's favorite. This cocoa and whipped cream cake, a delicious variation of a classic recipe, promises to bring a smile to the faces of your loved ones. Whether you serve it at a gathering with friends or as a savory dessert after dinner, this cake will leave an unforgettable impression.

Preparation Time and Servings

- Preparation time: 15 minutes
- Baking time: 40 minutes
- Total time: 55 minutes
- Number of servings: 8-10

Necessary Ingredients

- 3 fresh eggs
- 1 cup (240 ml) of flour
- 1 cup (240 g) of sugar
- Zest of one lemon
- 1 cup (240 ml) of milk
- 1 cup (240 ml) of oil (preferably sunflower or canola)
- 1 packet (10 g) of baking powder
- 50 g of high-quality cocoa powder
- Whipped cream (approximately 300 ml)

Ingredient Details

1. Eggs: Use fresh, preferably organic eggs for a more intense flavor and better texture.
2. Flour: It is recommended to use white flour type 000. This provides a fine texture to the cake.
3. Sugar: You can use white sugar, but also brown sugar for a caramelized taste.
4. Cocoa: Choose a high-quality cocoa that does not contain additives.
5. Oil: Olive oil can add an interesting note, but make sure it is a mild one.
6. Whipped cream: A natural whipped cream, without additives, will make the cake more flavorful.

Step by Step for a Perfect Result

1. Preparing the oven: Start by preheating the oven to 180 degrees Celsius. Make sure it has reached the optimal temperature before placing the cake in, for even baking and perfect texture.

2. Mixing the ingredients: In a large bowl, add the 3 eggs and sugar. Use a whisk or an electric mixer to combine the ingredients well until the mixture becomes frothy.

3. Adding wet ingredients: In the same mixture, pour in the oil and milk. Mix gently to well integrate these ingredients.

4. Dry ingredients: Incorporate the sifted flour, cocoa, baking powder, and a pinch of salt. Mix well, but do not overdo it, to avoid developing the gluten in the flour, which would make the cake denser.

5. Lemon zest: Add the grated lemon zest and mix again. This will provide a fresh aroma and a pleasant contrast to the cocoa flavor.

6. Preparing the baking pan: Take a baking pan and line it with parchment paper. Pour the batter into the pan, ensuring it is evenly distributed.

7. Baking: Place the pan in the preheated oven and let the cake bake for 40 minutes. Check if it is baked using a toothpick: if it comes out clean, the cake is ready.

8. Cooling: Once baked, let the cake cool in the pan for 10 minutes, then transfer it to a rack to cool completely.

9. Assembling the cake: Once the cake has cooled, cut it in half lengthwise. Fill the middle with whipped cream, spreading it evenly.

10. Serving: Stack the halves of the cake on top of each other and decorate the top with additional whipped cream or cocoa powder for an elegant look. You can also add fresh berries or grated chocolate for an extra burst of flavor.

Serving Suggestions

This cocoa and whipped cream cake pairs perfectly with a cup of aromatic coffee, a fruit tea, or even a glass of sweet wine. You can also experiment with toppings, such as chocolate or caramel sauce, to give it a personalized twist.

Variations and Tips

- Adding nuts or almonds: You can add chopped nuts or toasted almonds to the batter for an extra texture and flavor.
- White cocoa: If you want to change the recipe a bit, you can use white cocoa for a more delicate cake.
- Chocolate cream: Instead of whipped cream, you can use chocolate cream for an even more decadent dessert.

Nutritional Benefits

- Cocoa: It is rich in antioxidants and can help improve mood.
- Eggs: Provide quality protein and essential nutrients.
- Oil: Healthy fats from oil will aid in the absorption of fat-soluble vitamins.

Frequently Asked Questions

1. Can I use natural sweeteners?
Yes, you can replace sugar with natural sweeteners, but you may need to adjust the quantities of wet ingredients.

2. What can I do if I don't have whipped cream?
You can replace whipped cream with Greek yogurt or mascarpone cheese for a creamy filling.

3. How can I store the cake?
The cake keeps well in the refrigerator, in an airtight container, for up to 3 days.

I hope you will try this cocoa and whipped cream cake recipe and that it will become a favorite in your home! Enjoy!