Description
Italian Love Cake is a rich, chocolatey dessert with subtle almond and espresso notes that melts in your mouth. Perfect for a romantic dinner, special occasion, or simply treating yourself, this cake is both impressive and surprisingly simple to make. Its moist texture, elegant presentation, and sophisticated flavor make it a favorite in my family. Pair it with fresh berries, mascarpone cream, or a small cup of espresso to elevate the experience.
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp espresso powder, dissolved in 1 tsp hot water
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and dust cake pan with cocoa powder.
- Sift flour, cocoa powder, and salt into a bowl.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla and almond extract.
- Fold in dry ingredients, alternating with a splash of milk if needed.
- Stir in dissolved espresso powder.
- Pour batter into prepared pan and smooth top. Bake 40–50 minutes or until a toothpick comes out clean.
- Cool 20 minutes, then remove from pan to a wire rack. Dust with powdered sugar or decorate as desired.
Notes
- Use high-quality chocolate and butter for best flavor.
- Don’t overmix the batter; folding gently keeps the cake light.
- Optional toppings: slivered almonds, berries, or a drizzle of chocolate.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8–10
- Calories: 340
- Sugar: 26g
- Sodium: 110mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg