Italian Fluffy Chocolate Cake

I love baking. I have the best memories baking as a child in Italy with my mom and my NONNA whenever she would come and visit us.

My mom taught so much about baking in the kitchen. In Italy boxed cakes barely existed when I was a child. So we made all of our cakes form scratch. But we saw it as something so simple to do.

I learned how to cook mostly from just observing how my mom worked around even in the kitchen. I liked to help as a kid, and lick the batter left in the own after she was done.

Now I enjoy continuing this tradition with my kids. Teaching all 4 can be a bit of a challenge. But I can tell they love it so much. Every time we mess up along the way since they si eager to jump right into it, but ultimately it’s always such a joy when the cake is done and ready to go in the oven.

It’s so fun to eat a home made cake, too. You know exactly what you put in it and it’s warm and fresh out of the oven.

Most cakes can be made with 5 basic ingredients. Flour, sugar, eggs, baking soda, and oil.

Everything else are added bonuses that give cakes a million different variations and consistencies.

This particular cake calls for egg whites beat until super fluffy. Which makes this cake so moist and airy once baked. I love that it has no butter as well.

I reduced the amount of sugar from the original recipe because I like to eat my dessert, but I also want to stay healthy.

For an amazing solution to remove your cake without a lot of trouble you can use this cake release spray found here.

Print

Italian Fluffy Chocolate Cake

This super soft and fluffy italian cake. Perfect for breakfast or as an afternoon snack.
Course Dessert
Cuisine Italian

Equipment

  • Round Bundt Cake

Ingredients

  • 1.7 Oz. oz. cocoa ¼ cup scant
  • 8.8 oz. flour 1 heaping cup
  • 9.7 oz. sugar 1 ¼ cups
  • 2 scant tsp. baking soda
  • 2 scant tsp. baking powder
  • 6 eggs separated
  • 2 scant tsp. cream of tartar powder
  • 1/2 cup oil (4.4 fluid oz.) canola, peanut, or sunflower oil are great options
  • 3/4 cup water (6.7 fluid oz.)

Instructions

  • Begin by mixing in a large bowl all dry ingredients except for the tartar cream. Combine them together.
    In a different bowl, crack open the eggs separating the whites from the yokes. In a medium sized bowl, add the whites and start beating them with an electric mixer. Right from the start gradually add the cream of tartar. Mix well until the eggs are well beat and are nice and airy. Set aside.
    Grab your bowl with the dry ingredients, with an electric mixer, gently start mixing and add in slowly the oil, water and remaining egg yokes. Mix well until clumps are all gone. This process may take a few minutes. Feel free to increase speed to a faster pace to get all the ingredients well incorporated and the batter to look soft and smooth. Once done, incorporate the egg whites. Gently beat ingredients together until well incorporated.
    Grease a round bundt cake pan, pour batter in it.
    Bake at 325° for 50-60 minutes or until knife or wooden toothpick inserted in the middle of the cake comes out nice and clean.
    Wait a few hours before removing the cake. Use a dull knife to gently remove the cake from off the side of the pan. Remove and enjoy!

Notes

Love, M. Serena Essuman

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