Dessert / Chocolate cake
A rich, tender Italian chocolate cake with a delicate crumb, deep cocoa flavor, and a luxuriously moist center. Elegant enough for a dinner party, yet simple enough to bake at home.
Recipe video
Preheat the oven to 170°C / 340°F. Grease the cake pan, line the base with parchment paper, and lightly dust the sides with cocoa powder.
Place the chopped dark chocolate and butter in a heatproof bowl over barely simmering water, or melt gently in short microwave bursts. Stir until smooth and glossy, then let cool slightly.
In a large bowl, whisk the eggs and sugar for 3–4 minutes until pale, slightly thick, and airy. This helps create a soft texture.
Whisk in the vanilla and milk. Slowly pour in the melted chocolate-butter mixture, stirring gently until fully combined.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt to prevent lumps and keep the batter light.
Add the dry ingredients to the chocolate mixture in two additions. Fold gently with a spatula until no dry streaks remain. Do not overmix.
Pour the batter into the prepared pan and smooth the top. Tap the pan lightly on the counter to remove large air bubbles.
Bake for 28–35 minutes, until the top is set and a skewer inserted near the center comes out with a few moist crumbs. Do not overbake, or the cake will lose its signature softness.
Let the cake rest in the pan for 10 minutes, then unmold carefully and cool completely on a wire rack.
Dust with powdered sugar just before serving, or add a spoonful of softly whipped cream for a more dessert-style presentation.
