Soft Cocoa Doughnut Cake

A simple traditional Italian cake made with our La Molisana Durum Wheat Semolina flour from Italy. It makes this Soft Cocoa Doughnut Cake, a delicious and moist decadent treat!

Products used for this recipe


380 g la Molisana durum wheat semolina
340 g granulated sugar
250 g plain or vanilla yogurt
100 g butter
200 ml milk
80 g oil
5 tablespoons of unsweetened cocoa
6 eggs
2 tablespoons of baking powder
1 cup Semi sweet chocolate chips


1. Work the sugar with the eggs until the mixture is very fluffy and puffy. Then add the oil and butter, the milk and yogurt.

2. Beat the mixture with a whisk and finally add the flour, baking powder and sifted cocoa. Pour the mixture into a doughnut mould 25/26 cm in diameter and at least 10/12 cm high.

3. Bake at 160 ° in a static oven. Cook for at least 50 / 60 min.

4. For the frosting glaze, melt the chocolate together with water and butter in a double boiler. Mix vigorously until it is glossy. Top the cake with the frosting while it is still warm.

5. Serve and enjoy! If you prefer a simpler dessert, sprinkle the donut only with icing sugar.
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