Cocoa Cake Mix
Chocolate lovers must try it! This chocolate cake is delicious on its own, but you can fill it with whatever you like: whipped cream, custard, jam, pears . . . let your imagination run wild! It makes a great base also for birthday cakes covered with whipped cream or sugar paste icing: it’s a recipe for all tastes. Covered with chocolate or filled, this chocolate cocoa cake is a light and fluffy delight that’s perfect for any time of day.
The Main Character In An Italian Breakfast
- A CLASSIC OF THE ITALIAN TRADITION Chocolate cake is a classic traditional Italian cake, consumed mainly for breakfast or as a snack. For breakfast it is the absolute main character: a simple dessert, made with few ingredients, typical of the peasant tradition.
Enriched wheat flour, Sugar, Rice flour, Low fat cocoa powder, Sodium acid pyrophosphate, Sodium bicarbonate, Salt, Artificial flavours.
May contain: Soy • Milk • Sesame.
What you need: 125 g of butter, 3 whole eggs, 150 ml of milk, a bowl, an electric mixer, a 20-22 cm diameter caketin.
Put the content of the pack in a bowl and add the eggs (one at a time), the soft butter and the milk (for optimum results, all ingredients should be at room temperature). Mix with an electric beater until the mixture is soft and smooth (it should take approximately three minutes). Pour the mixture into a cake tin that you have greased with butter or lined with baking paper (the ideal diameter is 20-22 cm). Bake in the centre of a preheated oven 180°C for approximately 45-50 minutes, until the surface is nicely browned. The baking times may vary up to 5-10 minutes, depending on the oven used. To check whether the cake is done, stick a toothpick in the centre. If it is dry when you pull it out, the cake is properly cooked. Take the cake out of the oven, leave to cool, remove it from the tin and dust it with icing sugar. To make the cake even more appetizing, fill it with custard, apricot jam (or other jam if you prefer) or chocolate cream.
|Nutrition Facts||Per 1/7 cup (29 g)||%Daily Value*||Read more|
|Potassium||125 mg||2 %|
*5% or less is a little, 15% or more is a lot.
It is Italy that gives Europe the recipe for chocolate!
The history of chocolate is mostly Italian, and not Swiss as many people think. It was in fact an Italian, Christopher Columbus, the first European to come across the cocoa bean in America and who brought it to Europe. Since then, chocolate has always had a very close relationship with Italy. It is here where, before elsewhere, so many recipes were developed that made chocolate famous around the world. From the early 1600s, chocolate became part of the Italian tradition. Mainly two cities were producing it: Florence and Venice. Since then it has been particularly loved by Italians, who appreciate it in all its forms and in all its flavors: from milk to dark chocolate, from hazelnut to pralines.
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