Chocolate cake

Chocolate cake

With this recipe you can enjoy at home with your loved ones the best Venezuelan cocoa with one of the first preparations of chocolate desserts that were made in Venezuela.

The elaboration of desserts with chocolate began quite late in our country. According to records, it was not until the middle of the XNUMXth century that recipes of these delicious preparations began to be known.

While in Europe pastry chefs and chocolatiers have been experimenting since the XNUMXth century XVIII with this succulent ingredient to expand its variety of desserts, in our country it was known almost exclusively for drinking in a cup.

The most complete book of recipes on desserts that were made at the time of its publication, in 1953, La Cocina de Casilda, sweets and sandwiches from yesterday's Venezuela, by Graciela Schael Martínez, only refers to two sweet preparations with chocolate, from 234 registered: one for the chocolate `quesillo´, and another for the chocolate cake.

And it is this last recipe, the chocolate cake, which we want to share on this occasion so that you can enjoy the best chocolate made with Venezuelan cocoa in the most traditional way.


  • 250 grams of dark chocolate
  • 250 grams of margarine
  • 500 grams of sugars
  • 500 grams of self-rising flour
  • 6 eggs (whites and yolks separated)
  • 1 teaspoon of vanilla
  • 1 glass of cognac or rum
  • Powdered sugar for garnish


Preheat the oven to 250 °C. Grease and flour a 24-centimeter pan. Sift the flour. Melt the chocolate in a bain-marie. Beat the margarine with the sugar until creamy. Add the yolks one by one. Add the melted chocolate, vanilla and cognac.

Beat the egg whites until stiff and add to the previous mixture with a metal spoon. Add the flour with encircling movements. Pour into the pan and bake for 45 minutes. After this time, remove from the oven, unmold while still hot and let cool. Sprinkle sugar to decorate.

  • This chocolate cake recipe was taken from the book Cacao by Editorial Saber.

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