7 Jar Cake with Cocoa

Name: 7 Jar Cake with Cocoa
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Ingredients: Natural plain yogurt 1 vasetto; Sugar 2 vasetti; Type 00 flour 3 vasetti; Sunflower seed oil poor 1 vasetto; Unsweetened cocoa powder 1/3 of a jar 0.4 cup; Eggs (3 medium) 5.8 oz; Baking powder 1 packet 4 tsp; Fine salt 1 pinch; Butter to taste; Type 00 flour to taste; Powdered sugar to taste

it de es fr br

Vegetarian

Difficulty: Very easy
Prep time: 20 min
Cook time: 40 min
Serving: 8
Cost: Low

PRESENTATION

Recipe by
Nicola Sorrentino

The cocoa 7-jar cake is one of those Italian goodies that just brings a bit of extra comfort to any day, really. In Italian homes, this cake shows up when people want something quick, moist, and maybe a tad nostalgic. What's awesome is how the whole recipe skips the scale—everything's measured with a yogurt pot. So you just eyeball it and still get a super soft, fluffy cake every time. Really good stuff. This easy chocolate cake recipe owes its rich flavor to cocoa powder and a decent splash of yogurt, which keeps each bite tender and kinda creamy. Italians love it for breakfast with a cup of coffee, or as an afternoon snack. And look, it also works as the go-to base for birthday cakes and even fancier desserts. The 7-jar method? It’s famous for being no-fuss and reliable, fitting right into the hustle and bustle of busy family kitchens all over Italy.

Different regions have their own sweet and savory takes on the 7-jar idea, but the cocoa 7-jar cake might just be the most popular for anyone who loves chocolatey treats that feel like home. And the texture? It always turns out moist and golden—never dry, never heavy—so you get that perfect texture that's honestly hard to mess up. People often add their own twist, like a sprinkle of powdered sugar or some jam on top. But it’s the simple, honest taste that keeps everyone coming back. Pretty much magic for busy days: toss a few ingredients together, use that yogurt jar to measure, and before you know it, you've got a chocolate yogurt cake that tastes like grandma's. For sure. In Italian kitchens, this traditional Italian dessert is more than just a sweet bite—it’s a piece of tradition that reminds everyone how easy and fun baking can be, even on a weekday. It is a go-to for anyone after a simple chocolate cake that’s both tender and sweet with every forkful. Plus, with its straightforward method, it’s a hit among both seasoned bakers and newbies looking for a reliable treat that always brings joy.

INGREDIENTS

Ingredients for a 9-inch mold: Natural plain yogurt 1 vasetto; Sugar 2 vasetti; Type 00 flour 3 vasetti; Sunflower seed oil 1 vasetto - poor; Unsweetened cocoa powder 0.4 cup (40 g) - 1/3 of a jar; Eggs 5.8 oz (165 g) - (3 medium); Baking powder 4 tsp (16 g) - 1 packet; Fine salt 1 pinch

To grease, flour, and garnish: Butter to taste; Type 00 flour to taste; Powdered sugar to taste

Preparation

How to prepare 7 Jar Cake with Cocoa

To prepare the 7 jar cake with cocoa, begin by pouring the sugar into a bowl 1, add the oil 2, and then the eggs 3.

Add the yogurt as well 4 and start the beaters 5 until the mixture is light and fluffy (about 10 minutes) 6.

After the indicated time, sift the flour 7, cocoa 8, and baking powder directly into the bowl, then add the salt 9.

Mix for a few moments with the beaters to get a smooth and lump-free batter 10, transfer it to a greased and floured 9-inch mold 11. Bake in a preheated static oven at 350°F for about 40 minutes, and once the 7 jar cake with cocoa is cool, you can unmold it. Dust with powdered sugar as desired 12.