I made the smart cake with cocoa one evening at the request of my kids, who wanted nothing but something chocolatey for dessert. I got the recipe from my sister's neighbor, and since then I've tested it several times. Usually, I make a full batch when I have a large tray or guests, but it can easily be adapted to a smaller tray.
Quick Info
Total time: about 1 hour and 15 minutes (cooling time not included)
Preparation time: 20-25 minutes
Baking time: 40 minutes
Servings: 16-20 (depending on tray size and slices)
Difficulty: medium
Recipe type: cream cake, for dessert, suitable for events or weekends
Ingredients
9 eggs
7 tablespoons of flour
2 tablespoons of cocoa
1 liter of milk
250 grams of sugar
200 grams of butter (melted and cooled)
Flavorings of choice: rum, lemon zest, orange zest, vanilla extract (to taste)
Powdered sugar for finishing (optional)
Preparation Method
1. Preparation. Line the tray with parchment paper. Preheat the oven to 180°C (350°F).
2. Separate the eggs. Place the yolks in a large bowl and the egg whites in a separate bowl for whipping.
3. Beat the yolks with the sugar. Use a mixer and mix until they lighten in color, almost whitish. Don’t rush this step.
4. Gradually add the melted and cooled butter in a thin stream over the yolks, mixing constantly.
5. Slowly incorporate the cold or room temperature milk with the mixer on low speed. The mixture will be liquid, which is normal.
6. Add your chosen flavorings – vanilla, grated zest, a bit of rum, to your preference. Don’t overdo it; the flavor should be subtle.
7. In a separate bowl, beat the egg whites until stiff peaks form. They should hold their shape.
8. In another bowl, mix the flour with the cocoa. Sifting helps with homogenization, but it’s not mandatory.
9. Gently fold the flour and cocoa mixture into the egg whites using a spatula, with slow, upward motions. Don’t beat the mixture; you want to keep the volume.
10. Pour the yolk mixture over the egg whites. Mix slowly, just enough to combine.
11. Pour the batter into the tray directly over the parchment paper. It will be quite liquid; don’t worry.
12. Bake for 40 minutes at 180°C (350°F). Don’t open the oven door at the beginning. The cake needs to form a crust on top.
13. Remove the cake and let it cool completely, preferably at room temperature, uncovered. Don’t cut it while it’s warm, as it will collapse and won’t slice well.
14. After cooling, dust with powdered sugar on top and cut into portions.
Why I make this recipe often
It’s one of the quick cakes with simple ingredients. I love that it doesn’t require a separate cream – it forms itself in the oven, and the layers always turn out differently. It’s great for family meals and keeps for a few days without losing its texture.
Tips and Variations
Tips
1. Let the cake cool completely before cutting. If it’s warm, the layers won’t show well and it will break apart.
2. Mix gently when combining the mixtures; don’t use the mixer on high speed in the final steps.
3. Don’t reduce the milk – the liquid is key for the layered texture.
Substitutions
1. Butter can be replaced with margarine, but the taste will be different.
2. For flavorings, you can choose just one type or skip the lemon zest altogether if you don’t have it.
3. If you don’t have cocoa, you can use only flour, but it won’t be the same recipe – it will turn into a simple smart cake.
Variations
1. You can use plant-based milk (soy or almond), but the texture will be slightly different.
2. If you want a more “chocolatey” cake, add an extra tablespoon of cocoa, but no more.
3. For an intense orange flavor, use only grated orange zest and skip the other flavorings.
Serving Ideas
1. A cold slice straight from the fridge is perfect in the summer.
2. You can sprinkle a bit of cocoa or grated chocolate on top instead of powdered sugar.
3. The cake can be cut into small cubes and served on a platter at parties or when you have more guests.
Frequently Asked Questions
1. Why should it be allowed to cool completely before cutting?
Being a very soft cake, if you cut it while it’s warm, the layers won’t form well and it will break easily. Cooling helps stabilize the cream.
2. Can I use brown sugar instead of white sugar?
Brown sugar will slightly change the flavor and color, but generally won’t affect the texture. However, with white sugar, the layers come out clearer.
3. What do I do if I don’t have a mixer?
You can beat the yolks and egg whites with a whisk, but it takes longer and you have to work harder to achieve stiff peaks in the egg whites.
4. Can the cake be made without cocoa?
Yes, but it will be a simple smart cake without cocoa flavor. The amount of flour remains the same.
5. Can it be frozen?
I don’t recommend it, as the texture of the cream changes upon thawing and it becomes watery.
Nutritional Values
Approximately, per serving (one slice from 20):
Calories: 180-200 kcal
Protein: 4 g
Fat: 9 g
Carbohydrates: 23 g
Values may vary depending on ingredients. The cake is rich in milk and eggs, with a fair amount of sugar and fat. Cocoa adds a little extra fiber and flavor.
Storage and Reheating
Store in the fridge, covered, for up to 4 days. It maintains its texture well and doesn’t dry out. There’s no need to reheat it – it can be served cold or at room temperature. If you made a large tray, you can portion it and store it in containers with lids. I don’t recommend freezing.
This is the recipe I make when I want something quick, with readily available ingredients. The smart cake with cocoa doesn’t require complicated techniques, and the result is always the same – a cake with distinct layers, soft and easy to portion.
Quick Info
Total time: about 1 hour and 15 minutes (cooling time not included)
Preparation time: 20-25 minutes
Baking time: 40 minutes
Servings: 16-20 (depending on tray size and slices)
Difficulty: medium
Recipe type: cream cake, for dessert, suitable for events or weekends
Ingredients
9 eggs
7 tablespoons of flour
2 tablespoons of cocoa
1 liter of milk
250 grams of sugar
200 grams of butter (melted and cooled)
Flavorings of choice: rum, lemon zest, orange zest, vanilla extract (to taste)
Powdered sugar for finishing (optional)
Preparation Method
1. Preparation. Line the tray with parchment paper. Preheat the oven to 180°C (350°F).
2. Separate the eggs. Place the yolks in a large bowl and the egg whites in a separate bowl for whipping.
3. Beat the yolks with the sugar. Use a mixer and mix until they lighten in color, almost whitish. Don’t rush this step.
4. Gradually add the melted and cooled butter in a thin stream over the yolks, mixing constantly.
5. Slowly incorporate the cold or room temperature milk with the mixer on low speed. The mixture will be liquid, which is normal.
6. Add your chosen flavorings – vanilla, grated zest, a bit of rum, to your preference. Don’t overdo it; the flavor should be subtle.
7. In a separate bowl, beat the egg whites until stiff peaks form. They should hold their shape.
8. In another bowl, mix the flour with the cocoa. Sifting helps with homogenization, but it’s not mandatory.
9. Gently fold the flour and cocoa mixture into the egg whites using a spatula, with slow, upward motions. Don’t beat the mixture; you want to keep the volume.
10. Pour the yolk mixture over the egg whites. Mix slowly, just enough to combine.
11. Pour the batter into the tray directly over the parchment paper. It will be quite liquid; don’t worry.
12. Bake for 40 minutes at 180°C (350°F). Don’t open the oven door at the beginning. The cake needs to form a crust on top.
13. Remove the cake and let it cool completely, preferably at room temperature, uncovered. Don’t cut it while it’s warm, as it will collapse and won’t slice well.
14. After cooling, dust with powdered sugar on top and cut into portions.
Why I make this recipe often
It’s one of the quick cakes with simple ingredients. I love that it doesn’t require a separate cream – it forms itself in the oven, and the layers always turn out differently. It’s great for family meals and keeps for a few days without losing its texture.
Tips and Variations
Tips
1. Let the cake cool completely before cutting. If it’s warm, the layers won’t show well and it will break apart.
2. Mix gently when combining the mixtures; don’t use the mixer on high speed in the final steps.
3. Don’t reduce the milk – the liquid is key for the layered texture.
Substitutions
1. Butter can be replaced with margarine, but the taste will be different.
2. For flavorings, you can choose just one type or skip the lemon zest altogether if you don’t have it.
3. If you don’t have cocoa, you can use only flour, but it won’t be the same recipe – it will turn into a simple smart cake.
Variations
1. You can use plant-based milk (soy or almond), but the texture will be slightly different.
2. If you want a more “chocolatey” cake, add an extra tablespoon of cocoa, but no more.
3. For an intense orange flavor, use only grated orange zest and skip the other flavorings.
Serving Ideas
1. A cold slice straight from the fridge is perfect in the summer.
2. You can sprinkle a bit of cocoa or grated chocolate on top instead of powdered sugar.
3. The cake can be cut into small cubes and served on a platter at parties or when you have more guests.
Frequently Asked Questions
1. Why should it be allowed to cool completely before cutting?
Being a very soft cake, if you cut it while it’s warm, the layers won’t form well and it will break easily. Cooling helps stabilize the cream.
2. Can I use brown sugar instead of white sugar?
Brown sugar will slightly change the flavor and color, but generally won’t affect the texture. However, with white sugar, the layers come out clearer.
3. What do I do if I don’t have a mixer?
You can beat the yolks and egg whites with a whisk, but it takes longer and you have to work harder to achieve stiff peaks in the egg whites.
4. Can the cake be made without cocoa?
Yes, but it will be a simple smart cake without cocoa flavor. The amount of flour remains the same.
5. Can it be frozen?
I don’t recommend it, as the texture of the cream changes upon thawing and it becomes watery.
Nutritional Values
Approximately, per serving (one slice from 20):
Calories: 180-200 kcal
Protein: 4 g
Fat: 9 g
Carbohydrates: 23 g
Values may vary depending on ingredients. The cake is rich in milk and eggs, with a fair amount of sugar and fat. Cocoa adds a little extra fiber and flavor.
Storage and Reheating
Store in the fridge, covered, for up to 4 days. It maintains its texture well and doesn’t dry out. There’s no need to reheat it – it can be served cold or at room temperature. If you made a large tray, you can portion it and store it in containers with lids. I don’t recommend freezing.
This is the recipe I make when I want something quick, with readily available ingredients. The smart cake with cocoa doesn’t require complicated techniques, and the result is always the same – a cake with distinct layers, soft and easy to portion.