Italian Chocolate Cake Recipe

Name: Italian Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None CAKE; 2 1/2 cups all-purpose flour; 4 tbsp cocoa powder, plus extra to dust; 2 tsp baking soda; 2 tsp baking powder; 1 cup canola oil; 1 cup milk; 4 None eggs; 5 tbsp honey; 5 tbsp cold strong black coffee; None None ICING AND FILLING; 3 None egg whites; 3/4 cup granulated sugar; 12.5 oz mascarpone cheese; 3 tbsp Marsala wine or milk; 8 oz raspberries; None None dark chocolate curls, to decorate; None None chocolate sauce, to serve

Servings: persons

None None CAKE
2 1/2 cups all-purpose flour
4 tbsp cocoa powder, plus extra to dust
2 tsp baking soda
2 tsp baking powder
1 cup canola oil
1 cup milk
4 None eggs
5 tbsp honey
5 tbsp cold strong black coffee
None None ICING AND FILLING
3 None egg whites
3/4 cup granulated sugar
12.5 oz mascarpone cheese
3 tbsp Marsala wine or milk
8 oz raspberries
None None dark chocolate curls, to decorate
None None chocolate sauce, to serve

1
Preheat oven to 350u00b0F. Grease and line 2 - 9 inch springform pans.
2
Sift together flour, cocoa powder, baking soda and baking powder. Add oil, milk, eggs and 3 tbsp honey. Beat until smooth. Distribute between pans and bake for 35-40 mins, until risen and firm. Let cool in pans for 10 mins then turn out and let cool. MIx together coffee and remaining honey. Set aside.
3
Meanwhile, whisk together egg whites and sugar over a double boiler until thick and glossy. Remove from heat. Whisk for 5 mins, until cool. Whisk together mascarpone and marsala until smooth then fold in meringue.
4
Brush 1 cake with coffee syrup. Spread 1/3 of icing over top and sprinkle with raspberries. Top with second cake and brush with syrup. Ice top and sides with remaining icing. Decorate with chocolate curls and cocoa powder. Serve with chocolate sauce.

1693

kcal

Calories

112

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: None None CAKE, 2 1/2 cups all-purpose flour, 4 tbsp cocoa powder, plus extra to dust, 2 tsp baking soda, and more.

Yes, Italian Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Italian Chocolate Cake

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