•      200 g of sugar
  •      40 g of bitter cocoa
  •      280 g of flour 00
  •      320 g of water
  •      120 g of sunflower oil
  •      16 g of baking powder for cakes
  •      Grated zest of an organic lemon.



     1. Preheat the static oven to 180 °.

     2. Add the water, the oil and mix very well in a container.

     3. In a bowl, mix cocoa, flour and baking powder sifted with sugar.

     4. Gradually add to the bowl with water and oil and mix well.

     5. Stir quickly and pour into a well oiled and floured 22 cm diameter mold.

     6. Cook for 45 minutes.


  •      I recommend that you let the cake cool for at least 15 minutes.
  •      The cake can be filled with any cream.
  •      I recommend covering it or stuffing it with orange marmalade or vegetable cream.
  •      If you prefer to avoid stuffing it further, I suggest you cover it with icing sugar.
October 07, 2021 — Vittoria Tomassini