Chocolate Cake Without Butter

Here I present a light variant of the chocolate cake without butter, which uses oil as a substitute. This choice ensures lightness and keeps the batter moist.

Ingredients

• 200 g di farina 00
• 200 g di zucchero
• 100 g di cacao amaro in polvere
• 3 uova
• 100 ml di olio di semi (girasole o mais)
• 100 ml di latte
• 1 bustina di lievito per dolci
• 1 pizzico di sale
• Zucchero a velo (facoltativo, per decorare)

Preparation

1. Preheat the oven to 180 °C.
2. In a bowl, beat the eggs with the sugar until you obtain a light and fluffy mixture.
3. Add the oil in a thin stream while continuing to mix.
4. Add the milk and mix until you obtain a homogeneous batter.
5. Sift together the flour, cocoa, baking powder, and salt, then gently incorporate them into the batter to avoid lumps.
6. Pour the batter into a cake pan previously buttered and floured or lined with parchment paper.
7. Bake in the oven for about 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
8. Let the cake cool completely before removing it from the pan.
9. If desired, dust the surface with powdered sugar before serving.

The chocolate cake without butter is an ideal choice for those seeking a slightly lighter but equally delicious dessert. You can accompany a slice of this cake with a scoop of vanilla ice cream or a touch of whipped cream for a contrast of flavors and textures.