No-butter chocolate cake: let’s make it together
No-butter chocolate cake: let's make it together
- Cake pan
- 150 g Flour
- 50 g unsweetened Cocoa
- 30 g Milk
- 200 g Sugar
- 4 Eggs
- 150 ml Extra Virgin Olive Oil (or Farchioni’s Special Extra Virgin Olive Oil for Desserts)
- 1 sachet Baking Powder
- to taste powdered Sugar
- Beat eggs and sugar.
- Once they have doubled in volume, gradually mix in the sifted flour and milk.
- Slowly add the extra virgin olive oil, then the sifted cocoa and yeast.
- Mix until smooth.
- Grease and flour a cake pan.
- Pour the mixture and bake in a preheated oven at 180°C for about 40 minutes.
- Remove from the oven, allow to cool and sprinkle with icing sugar.
Do you like chocolate cake? Did you know that butter-free chocolate cake is healthier and tastes better? Read on and discover the recipe for our chocolate dessert prepared with olive oil.
Chocolate cake: 5 good reasons to replace butter with oil.
Olive oil, or rather, extra virgin olive oil, is a vegetable fat that does not harm our health and helps us feel better, besides being perfect for the preparation of desserts.
It is rich in antioxidants and fights the natural aging of our cells.
The monounsaturated fats it contains contribute to lower cholesterol levels, thus protecting our cardiovascular system.
Its specific chemical composition makes it light and digestible.
It is liquid and therefore easier to blend in the dough, which will be smooth, never lumpy.
It gives baked desserts a richer flavor: cakes prepared with olive oil are moist and softer. Olive oil keeps bakes fresher for longer.
For our butter-free chocolate cake, we recommend using a light oil, with a delicate taste, so as not to overpower the other ingredients. We opted for Farchioni’s Special Extra Virgin Olive Oil for Desserts, specially designed to replace butter and seed oil, which will enhance the flavor and texture of our cake.
No-butter chocolate cake: preparation tips
You shouldn’t encounter any particular problems if you carefully follow the recipe; however, there are some important rules to be kept in mind:
All ingredients should be at room temperature, because any differences in temperature might compromise the rising of the dough. We therefore recommend that you remove everything from the refrigerator at least half an hour before starting.
We recommend using an electric whisk to whip eggs and sugar: the process will be faster and more efficient because of the amount of air produced by the whisk.
All ingredients should be added a little at a time, to prevent the mixture from going runny and to avoid the formations of lumps.
To avoid lumps, it is also essential to sieve all the powders (flour, cocoa and yeast).
The temperature of the oven will drop when you open it; that’s why we recommend that you preheat it to a higher temperature, then turn it down after a couple of minutes.
Now you are aware of all the tricks needed to succeed in this venture: get to work and bake your butter-free chocolate cake!