The 12 spoon cocoa cake is a quick sweet, very easy to make and perfect for breakfast. Here are the ingredients and the recipe!
How many times do you give up preparing a homemade dessert because you don’t feel like taking out scales, containers and appliances? There solution to all that is cake 12 tbsp. In fact, for this quick cake, all you have to do is keep the number 12 in mind. Yes, because this is precisely the quantity of each ingredient you need to add for the base dough! Sugar, flour, milk and seed oil are simply measured with the help of a spoon, without having to ask the scale for help.
In this case we will count 12 tbsp division between 9 of flour and 3 of bitter cocoa to obtain a delicious chocolate cake that you can serve for breakfast or for a delicious snack. However, there is also a “white” version, without cocoa, in which 12 tablespoons of flour are used directly.
Preparation of the chocolate cake with 12 tbsp
Take a fairly large bowl and pour in the flour, sugar, baking powder and cocoa powder. Mix with a spoon and slowly add the milk without stopping Of mixto prevent lumps from forming.
Now add the seed oil a little at a time. Shell the eggs and add them to the dough. Work it all with one whip to obtain a homogeneous mixture.
Lined a cake tin of diameter of 24cm with a sheet of parchment paper, pour the mixture into it and level it as much as possible with a spoon. Bake the cake in a preheated oven 180°C for 35 minutes.
After this time always remember to do the try with a wooden toothpick before taking the cake out of the oven. Allow to cool completely before cutting into slices and serving.
If you liked the 12 spoon cake recipe, discover the preparation video.
If you really can’t give up homemade desserts, don’t miss out on the orange cake!
This quick and easy recipe can be kept for about 3-4 days in a cool, dry place, under a glass bell or inside a special container. You can also freeze it in the freezer to keep it longer.
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