Old school cocoa stir cake

Sometimes simple is best, like this easy to make cocoa cake. The simplicity of it is also the beauty of it. Trends may come and go but a cocoa cake is as popular today as it was 20, 30 or 80 years ago. This cocoa cake is fluffy, not too sweet, just perfect with a cup of coffee or tea. Unsweetened cocoa powder is used in the cake, which is more potent and bitter than processed chocolate, and easier to work with.

Old school cocoa stir cakephoto: zserbo.com


  • 1 egg
  • 100 g (~1/2 cup) sugar
  • 80 g (~3 oz) lard
  • 4 tbsp apricot jam
  • 200 ml (~3/4 cup + 2 tbsp) milk
  • 250 g (~2 cups) flour
  • 15 g (~4 tsp) baking powder
  • 2 tbsp cocoa powder

For the filling:

  • 2-3 tbsp apricot jam

For the glaze:

  • 2 tbsp sugar
  • 2 tbsp cocoa powder
  • 2 tbsp water
  • 40 g (~1 1/4 oz) butter

Size of the baking pan: 22×30 cm / 8×11 inch

Line a baking pan with parchment paper; preheat the oven to 180°C / 356°F.

Combine flour, baking powder and cocoa in a bowl.

In a separate bowl beat egg with sugar and lard. Mix in apricot jam and milk, finally add the cocoa- flour mixture and whisk until well combined. Pour the batter into the prepared baking pan and bake for 25 minutes or until a toothpick comes out clean.

Once the cake is cool, cut into half horizontally and spread with apricot jam. For the glaze place all ingredients in a saucepan and over low heat melt and bring to a boil. Pour over the top of the cake and spread evenly. Let the glaze set before serving.

You may also like...

Pin It on Pinterest

Share This