Italian Chocolate Cake
A rich and moist Italian Chocolate Cake perfect for dessert or as a treat. This cake is infused with the flavors of cocoa and vanilla, finished with a chocolate glaze.
Nutrition
Calories: 350cal
Carbohydrate: 54g
Protein: 5g
Fat: 14g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
45 min Cook
1 hr 5 min Total
8 Servings
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup hot water
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (177°C). Grease and flour an 8-inch round cake pan. Tip: Shake off the excess flour after greasing.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- In a separate medium bowl, mix the vegetable oil, milk, and vanilla extract. Add the egg and whisk until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not over mix as it might result in a dense cake.
- Slowly add in the hot water while stirring. The batter will be thin, but this is normal. Stir until the mixture is smooth.
- Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan. Tip: Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
- Optional: To make a simple chocolate glaze, melt 1/2 cup of chocolate chips with 3 tablespoons of heavy cream in a small saucepan over low heat. Stir until smooth, then drizzle over the cooled cake.
