Cocoa Cake in the Oven

How to make a cocoa cake in the oven? There’s no need to take the ingredients out of the fridge in advance. It’s best to sift the flour with baking powder to aerate it. Prepare a baking pan.

Put the required amount of butter, sugar and cocoa powder (level spoonfuls) into a saucepan and pour in the necessary amount of milk. Place the saucepan over medium heat and stir the contents.

Stirring the chocolate mixture constantly with a whisk or spoon, bring to a boil but do not boil. Remove from heat and let cool to room temperature.

Add eggs (cracked first) to the cooled mixture and stir with a whisk until smooth.

Add the flour in two to three batches, sifted with baking powder (it’s better to sift some of the flour separately so you can adjust the amount), and stir until there are no lumps. The consistency should resemble pancake batter. Add slightly less or more flour as needed (judge by the consistency). Preheat the oven to 180°C.

Line the baking pan with parchment or grease with butter. Pour in the chocolate batter, smoothing with a spatula. Place in the preheated oven for 30–40 minutes or until done. Check doneness with a toothpick or wooden skewer — it should come out dry from the center of the cake.

Remove the finished cake from the oven and leave it in the pan for a few minutes. Then transfer to a board or rack to cool completely. Serve the cake cut into pieces. It goes wonderfully with a cup of coffee or a glass of milk.