Cocoa Cake with Whipped Cream

The cocoa cake with whipped cream is a classic indulgent dessert. Here is how you could prepare it:

Ingredients

• 200 g of all-purpose flour
• 200 g of sugar
• 100 g of unsweetened cocoa powder
• 4 eggs
• 150 ml of seed oil
• 150 ml of milk
• 1 packet of baking powder
• 1 pinch of salt
• Whipping cream (about 500 ml)
• Icing sugar (to taste for sweetening the cream)

Preparation

1. Start by preheating the oven to 180 °C.
2. Separate the yolks from the whites. In a bowl, beat the yolks with the sugar until you have a light and fluffy mixture.
3. Add the seed oil and milk to the beaten ingredients and mix well.
4. Sift the flour, cocoa, and baking powder into the bowl with the yolks, sugar, oil, and milk. Also add a pinch of salt. Mix everything until you get a homogeneous batter.
5. In another bowl, whip the egg whites until stiff peaks form and then gently fold them into the cocoa mixture, using a spatula and movements from bottom to top to avoid deflating them.
6. Pour the batter into a buttered and floured cake pan and bake for about 35-40 minutes (do the toothpick test to check the doneness).
7. Once baked, let the cake cool completely on a wire rack.
8. Meanwhile, whip the cream with a bit of icing sugar until it is firm and frothy.
9. When the cake is cold, cut it horizontally in half and fill it with a generous amount of whipped cream. Also cover the surface of the cake with the remaining cream.
10. If desired, you can decorate the cake with chocolate shavings, diced fruit, or a dusting of cocoa powder or icing sugar.

For an even more Italian touch, you could flavor the cream with a bit of amaretto liqueur or add chocolate chips to the cream.

Curiosity

The cocoa cake with whipped cream is a gluttonous variant of the classic chocolate cake. The addition of whipped cream not only enriches the taste but also makes the dessert more sophisticated, perfect for special occasions or as the highlight of a rich dessert buffet.