Prep Time 15 Min
Cook Time 50 Min
Servings4 servings People
Calories320 kcal
I often find myself making this simple chocolate cake for my family, especially when we have a sweet craving. It has a rich chocolate flavor and the addition of almond flour makes it delightful. I love how straightforward the recipe is; it requires ingredients that I usually have on hand. A personal trick I’ve picked up is to not rush the mixing time, as it really helps to create that nice light texture. I usually serve this cake with a dusting of powdered sugar or a drizzle of melted chocolate on top, which adds a little elegance without much extra work.
Ingredients
- 6.2 oz unsalted butter, softened
- 6.2 oz powdered sugar
- 3 large eggs
- 4.9 oz all-purpose flour
- 2 tsp baking powder
- 3 oz ground almonds
- 0.5 cup milk
- 4 tbsp cocoa powder
- 1.8 oz chocolate chips
Instructions
- Preheat your oven to 320°F (160°C) and line the bottom of a rectangular or round baking pan with parchment paper.
- In a bowl, beat the softened butter and powdered sugar until light and fluffy. Add the eggs, flour, ground almonds, baking powder, milk, and cocoa powder, mixing until the batter is smooth.
- Fold in the chocolate chips and blend well. Pour the batter into the prepared pan and bake for 45 to 50 minutes until golden brown. Check for doneness with a toothpick inserted in the middle; if it comes out clean, the cake is done.
- Remove the cake from the oven and let it cool before slicing and serving.
Why You’ll Love This Recipe
- It’s quick to prepare, making it great for unexpected guests or a last-minute dessert.
- The cake is rich and moist, thanks to the mix of almond flour and cocoa.
- This dessert fits perfectly for small family gatherings or a cozy evening treat.
Chef’s Tips for Perfection
- Be sure to mix the batter until just combined; overmixing can make the cake dense.
- Always check your cake a few minutes before the timer goes off; ovens can vary.
- Add a pinch of sea salt to enhance the chocolate flavor.
Storage and Reheating
Store any leftovers in an airtight container at room temperature for a couple of days or in the fridge for about a week. You can also freeze the cake for up to a month. Just make sure it’s well wrapped to avoid freezer burn.
Nutritional Notes
Each serving of this cake has approximately 320 calories, making it a delightful treat without going overboard. It’s a nice calorie balance for dessert when paired with a light meal.
