![Italian Chocolate Cake](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/no-image-empty-table.png)
Recipe
Italian Chocolate Cake
Decadent Italian Chocolate Delight
4.6 out of 5
Indulge in the rich flavors of Italy with this delectable Italian Chocolate Cake. Made with premium cocoa powder and infused with a hint of espresso, this moist and velvety dessert is sure to satisfy your sweet tooth.
Metadata
Preparation time
20 minutes
Cooking time
30-35 minutes
Total time
1 hour 5 minutes
Yields
8 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Nut-free, Soy-free, Halal, Kosher
Allergens
Eggs, Milk, Wheat, Soy (if using chocolate with soy lecithin)
Not suitable for
Gluten-free, Dairy-free, Vegan, Paleo, Low-carb
Ingredients
While the original Kek chokulåti from Kyrgyz cuisine is a simple chocolate cake, this Italian adaptation takes it to a whole new level. The addition of espresso in the cake batter and the use of a rich chocolate ganache frosting give it a distinct Italian twist. The Italian Chocolate Cake is also more decadent and indulgent, with a deeper chocolate flavor and a velvety texture that sets it apart from the original. We alse have the original recipe for Kek chokulåti, so you can check it out.
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2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
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1 3/4 cups (350g) granulated sugar 1 3/4 cups (350g) granulated sugar
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3/4 cup (75g) unsweetened cocoa powder 3/4 cup (75g) unsweetened cocoa powder
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1 1/2 teaspoons baking powder 1 1/2 teaspoons baking powder
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1 1/2 teaspoons baking soda 1 1/2 teaspoons baking soda
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1 teaspoon salt 1 teaspoon salt
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2 large eggs 2 large eggs
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1 cup (240ml) whole milk 1 cup (240ml) whole milk
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1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
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2 teaspoons vanilla extract 2 teaspoons vanilla extract
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1 cup (240ml) hot brewed espresso 1 cup (240ml) hot brewed espresso
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1/2 cup (120g) unsalted butter 1/2 cup (120g) unsalted butter
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1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
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12 ounces (340g) semisweet chocolate, chopped 12 ounces (340g) semisweet chocolate, chopped
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Chocolate shavings, for garnish Chocolate shavings, for garnish
Nutrition
- Calories (kcal / KJ): 480 kcal / 2010 KJ
- Fat (total, saturated): 26g, 14g
- Carbohydrates (total, sugars): 60g, 42g
- Protein: 6g
- Fiber: 4g
- Salt: 0.9g
Preparation
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1.Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
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2.In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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3.In a separate bowl, beat the eggs, milk, vegetable oil, and vanilla extract until well combined.
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4.Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
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5.Stir in the hot brewed espresso until the batter is smooth.
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6.Pour the batter into the prepared cake pan and smooth the top with a spatula.
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7.Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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8.Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
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9.In a saucepan, melt the butter over medium heat. Add the heavy cream and bring it to a simmer.
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10.Remove the saucepan from the heat and add the chopped semisweet chocolate. Let it sit for a minute, then stir until the chocolate is completely melted and the ganache is smooth.
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11.Let the ganache cool for about 10 minutes, then pour it over the cooled cake, allowing it to drip down the sides.
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12.Garnish the cake with chocolate shavings.
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13.Allow the ganache to set before serving.
Treat your ingredients with care...
- Cocoa powder — Use high-quality unsweetened cocoa powder for the best flavor.
- Espresso — If you don't have espresso, you can use strong brewed coffee instead.
- Semisweet chocolate — Opt for a good quality chocolate with at least 60% cocoa solids for a rich and intense flavor.
- Chocolate shavings — Use a vegetable peeler to create beautiful chocolate shavings for garnishing the cake.
Tips & Tricks
- For an extra kick of flavor, add a splash of liqueur such as amaretto or rum to the ganache.
- To make the cake extra moist, brush each layer with a simple syrup made from equal parts sugar and water before frosting.
- If you prefer a lighter frosting, you can use whipped cream instead of ganache.
- Serve the cake at room temperature for the best texture and flavor.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
Serving advice
Serve each slice of Italian Chocolate Cake with a dollop of freshly whipped cream or a scoop of vanilla gelato for a delightful contrast of flavors and textures.
Presentation advice
To make the cake even more visually appealing, dust the top with a light sprinkling of cocoa powder before adding the chocolate shavings. Place a few fresh berries or mint leaves around the base of the cake for an elegant touch.
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