Hello friends! I hope this post finds you all well on this beautiful spring day. If not, a chocolate cake may make things better. This is a recipe found in the book Torta della Nonna by Emil Davies. The author writes that this recipe is from a historic Italian cookbook that dates back to 1929. It is a dense and rich chocolate cake that is one layer only. Truly, all you need is the one layer because it is so delicious and rich. You can top it with powdered sugar, a chocolate ganache, or chocolate buttercream.
1 cup Dutch unsweetened cocoa powder, sifted, plus extra for dusting
1 1/3 cup all-purpose flour, sifted
1 cup sugar
2 tsp baking powder
1 tsp vanilla extract, or 1 vanilla bean, split lengthways and seeds scraped
350 ml (12 fl oz) whole milk, equal to 1.4 cups of milk
Preheat the oven to 350 F (180 C).
Grease a 20 cm (8 inch) round cake tin and dust it with sifted cocoa powder. Tap the pan upside down to remove extra cocoa powder.
Mix the dry ingredients in a bowl. Do not forget to sift the cocoa powder as it can create lumps if not sifted.
Mix the milk and vanilla.
Add the liquid to the dry ingredients in small increments while stirring with a wooden spoon. If the batter is too stiff, add a little more milk.
Pour the batter into the tin and bake for 30 minutes, or until the center of the cake feels spongy.
Once cooled, remove from the pan and either dust with powdered sugar or frost with ganache or buttercream frosting. Berries and whip cream go well with this dessert as well.