Description
Cottage Cheese Chocolate Cake: A surprisingly moist & rich dessert! Easy to make, protein-packed, and tastes amazing. Youll love this unique chocolate treat.
Ingredients
Scale
- Cake Base:
- 1 ½ cups (340g) full-fat cottage cheese
- 2 large eggs
- ½ cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- ½ cup (120ml) strong brewed coffee (or water with 1 tsp instant espresso powder)
- Dry Essentials:
- 1 ½ cups (180g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder
- 1 ½ cups (300g) granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- Finishing Touches:
- Powdered sugar, for dusting
- Optional Extras:
- ½ cup (85g) chocolate chips (mini or regular)
Instructions
- Prep Your Pan and Oven:: First things first, let’s get that oven preheating to 350°F (175°C). While it’s warming up, grab a 9-inch round cake pan. I usually grease it well with a little butter or cooking spray, then dust it with cocoa powder instead of flour. It just helps keep that dark chocolate color all the way around, and honestly, prevents any white floury bits from showing. This is where I always make sure I’ve got everything ready before I start mixing, because once you start, there’s no going back!
- Blend the Wet Ingredients:: Now, for the star ingredient! In a blender or food processor, combine the full-fat cottage cheese, eggs, vegetable oil, vanilla extract, and strong brewed coffee. Whiz it all up until it’s super smooth and creamy. You want absolutely no lumps of cottage cheese left, because that’s what makes this Cottage Cheese Chocolate Cake so surprisingly smooth. I didn’t expect it to blend so well the first time, but it really does become a beautiful, uniform liquid. Don’t worry, the coffee just enhances the chocolate, swear!
- Combine Dry Ingredients:: In a large bowl, whisk together your all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt. Give it a good whisk to make sure everything is evenly distributed. This step is important for getting a consistent texture throughout your cake. I once forgot to whisk properly and ended up with a little pocket of baking soda in one slice, which was… interesting, to say the least. Learn from my oops moments!
- Mix Wet and Dry:: Pour the blended wet ingredients into the bowl with the dry ingredients. Gently fold them together with a spatula until just combined. You don’t want to overmix here, hon! Overmixing develops the gluten in the flour too much, leading to a tough cake, and we’re aiming for tender. A few small lumps are perfectly fine, honestly. If you’re adding chocolate chips, now’s the time to fold them in. The batter will be thick and wonderfully chocolatey; I love how it smells at this stage!
- Bake Your Cottage Cheese Chocolate Cake:: Pour the batter evenly into your prepared cake pan. Pop it into the preheated oven and bake for about 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out with moist crumbs, not wet batter. Every oven is a little different, so keep an eye on it. I usually start checking around the 28-minute mark, just in case. The top will look beautifully domed and the kitchen will smell absolutely divine. It’s a waiting game, but so worth it!
- Cool and Finish:: Once baked, take the cake out of the oven and let it cool in the pan on a wire rack for about 10-15 minutes. This cooling time in the pan helps it set up nicely. Then, carefully invert the cake onto the wire rack to cool completely. This is crucial! Don’t rush it. Once it’s completely cool, you can dust it with powdered sugar or even whip up a quick chocolate glaze. I love how simple a dusting looks, letting the rich chocolate cake speak for itself. Enjoy your amazing Cottage Cheese Chocolate Cake!