Chocolate cake for a champion's breakfast

Simplicity is one of the strengths of this great home baking classic. The recipe calls for readily available ingredients and is easy to prepare. The star of the show is dark chocolate, complemented by bitter cocoa, which gives the batter a bold color and an instantly recognizable aroma. The result is a soft, high chocolate cake, ideal for breakfast or a snack, yet versatile enough to also become the base for a more elaborate dessert.

Making it at home means having a cake that's perfect for slicing and enjoying plain. Its soft texture makes it perfect for dunking in milk in the morning, while those who want to make it even more inviting can finish it with a simple dusting of powdered sugar. To achieve a soft and fragrant chocolate cake, it's important to properly mix the butter, sugar, and eggs and incorporate the ingredients slowly, so as to obtain a uniform batter before baking.

Ingredients for making chocolate cake

• 150 g of dark chocolate
• 200 g of butter at room temperature
• 200 g of sugar
• 4 medium eggs at room temperature
• 150 g of 00 flour
• 50 g of bitter cocoa powder
• 8 g baking powder
• 1 pinch of salt
• Powdered sugar to decorate, if desired.

Step-by-step procedure for a soft chocolate cake

• First, finely chop the dark chocolate and gently melt it in a double boiler or in the microwave. Stir until smooth and let it cool.
• Place the softened butter in a large bowl, add the sugar, and beat the ingredients with an electric mixer until the mixture is creamy, light, and well combined.
• Add the room-temperature eggs one at a time. Wait until the previous egg is completely absorbed before adding the next.
• Gradually pour in the now lukewarm dark chocolate and continue working the mixture until it is evenly distributed.
• In a separate bowl, sift the 00 flour, cocoa powder, and baking powder. This helps eliminate any lumps and allows for a smoother dough.
• Gradually fold the dry ingredients into the chocolate mixture. Add a pinch of salt and mix with regular movements, avoiding overworking the dough once all the flour has been incorporated.
• Butter and flour a 22 cm diameter pan or line it with parchment paper. Pour the batter in and gently smooth the surface with a spatula.
• Bake the cake in a preheated oven at 180°C (350°F) for about 40-45 minutes. Since baking times vary slightly from oven to oven, check by inserting a toothpick into the center of the cake; it should come out clean.
• Remove the cake from the oven and let it cool in the pan before carefully transferring it to a wire rack. Let it cool completely before cutting, so the slices will hold their shape better.
• For an even more indulgent presentation, dust the surface with a light dusting of powdered sugar. Serve the cake in slices, alone or with your favorite breakfast beverage.

The best moment, of course, comes in the morning: the scent of cocoa, the soft texture, and the bold flavor of chocolate make this dessert particularly suitable with a cup of milk or coffee. A simple, familiar, and irresistible treat that can even be made ahead of time and brought to the table first thing in the morning. That's why this chocolate cake for a champion's breakfast can become one of those classics you can make over and over again, perfect for a homemade snack when you're craving something sweet.