Easy chocolate cake with chocolate icing recipe
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- Dish type
- Cake decorating
- Chocolate icing
A very basic but delicious chocolate cake, which is topped with a rich chocolate icing and chopped walnuts. This cake takes just 15 minutes in the oven!
129 people made this
- 225g butter
- 4 tablespoons unsweetened cocoa powder
- 250ml water
- 250g plain flour
- 325g dark brown soft sugar
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 75ml condensed sweetened milk
- 2 eggs
- 1 teaspoon vanilla extract
- 50g butter
- 4 tablespoons unsweetened cocoa powder
- 180ml sweetened condensed milk
- 125g icing sugar
- 120g chopped walnuts
MethodPrep:30min ›Cook:20min ›Ready in:50min
- Preheat oven to 180 C / Gas 4. Grease a 38cm swissroll tin. In small saucepan, melt 225g butter; stir in 4 tablespoons cocoa then stir in water. Bring to the boil; remove from heat.
- In a large bowl, combine flour, dark brown soft sugar, bicarb, cinnamon and salt. Beat in cocoa mixture. Stir in 75ml sweetened condensed milk, eggs and vanilla. Pour into prepared tin.
- Bake in the preheated oven for 15 to 20 minutes, or until cake springs back when lightly touched.
- To make the icing: In small saucepan, melt 50g butter; stir in cocoa and sweetened condensed milk. Stir in icing sugar and nuts. Spread on warm cake.
How to ice a cake video
Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!
Reviews & ratingsAverage global rating:(58)
Reviews in English (52)
Really nice Cake very easy to make. Preparation was definately less than the 30 minutes stated. You can easily get away without the vanilla if you don't have it in the cupboard. Equally the nuts are optional too.-23 Sep 2014
On day 4 of the cake (well cakes because I made two) it is amazing & a massive hit with everyone!-03 Oct 2017
I love this cake! We have made it with cinnamon, with 1/2 the cinnamon and without cinnamon. Hubby likes no cinnamon, I like it with 1/2 the cinnamon.This is a great rich, moist, chocolate cake.-19 Dec 2007
Easy Chocolate Fudge Cake
A very chocolatey, moist Chocolate Fudge Cake that is similar to chocolate mud cake, but not as dense. Made with both melted chocolate and cocoa, AND topped with chocolate ganache, this one is sure to satisfying your chocolate cravings!
Super easy to make, very forgiving, no stand mixer or beater. Just one bowl and a wooden spoon!
Easy Chocolate Cake Recipe From Scratch (So Moist)
A few Sunday’s ago I was craving some really good chocolate cake. I’m talking about some fabulous tasting made from scratch chocolate cake! So I came upon this highly-rated recipe on AllRecipes.com and made it two Sundays in a row.
In fact, it made an appearance at our Easter dessert too! (No, it wasn’t pretty and pastel, but man it tasted good.) Even just a few days ago, my husband praised it as the best chocolate cake recipe I’ve ever made!
What’s So Great About This Chocolate Cake Recipe?
Well, it’s got simple ingredients and it’s easy to make! What’s there not to love?
If you frequently buy Hershey’s products, you may already be familiar with this chocolate cake recipe. That’s because it’s the recipe that’s on the back of the Hershey’s unsweetened cocoa container! If it’s from Hershey’s you know it’s going to be good.
Baking Tips for This Chocolate Cake Recipe:
I usually keep it super simple and make this cake in a 9吉 baking dish or pan. If you want a more fancy cake, this recipe works well for two 9-inch round cakes.
I like to use the convenient Evenbake Cake Strips when I do a layered cake to be sure the layers bake up evenly and flat. I totally want to try this recipe for a special occasion as a double-layered chocolate cake with the chocolate buttercream frosting and maybe some mini chocolate chips pressed into the sides. Yum!
Want Cupcakes Instead?
You can make about 30 of them with this chocolate cake recipe! Adjust the baking time and you’re good to go. The buttercream frosting is PERFECT for frosting cupcakes, especially with cupcake frosting tips.
Chocolate Cake Topping Tips:
Since this chocolate cake is so moist and flavorful, you can definitely get away with no toppings at all. However, if you are going to go with some sort of topping, chocolate buttercream frosting or whipped cream are definitely yummy options!
If you decide to go the frosting route, we find it really tasty if you warm up the frosting in the microwave for 15 seconds, then pour it over the top of the cake! Try it out!
If you like the berry/chocolate flavor combo, try berries or cherry pie filling with some whipped cream topping on top.
How to make chocolate cake
You don’t even need a mixer for this cake, a whisk will do just fine.
DRY INGREDIENTS. You whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a mixing bowl.
ADD WET INGREDIENTS. Then whisk in milk, oil, eggs, and vanilla. To finish it off, you pour in a cup of boiling water and stir everything together.
BAKE. You will end up with a very thin better. Pour the batter into two well greased 9″ round pans that have been lined with parchment paper. Bake at 350° for 30-35 minutes.
COOL. Let the cakes cool for about 10 minutes in the pan, then invert onto cooling racks. Cool completely and frost with chocolate frosting.
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
- 3/4 cup unsweetened cocoa powder, plus more for pan
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup sour cream
- Fudgy Chocolate Glaze
- Sweetened whipped cream, for serving (optional)
- Chocolate shavings, for serving (optional)
Preheat oven to 350 degrees. Butter an 8-inch round cake pan line bottom with wax paper. Butter paper dust with cocoa powder, tapping out excess set aside.
In a medium bowl, sift together cocoa, flour, baking powder, and salt set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add flour mixture alternating with sour cream, starting and ending with the flour mixture.
Spread batter into prepared pan. Tap pan firmly on countertop several times to force out large air bubbles. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven, Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom side up). Set rack over a rimmed baking sheet. Pour glaze over spread gently to coat entirely. Let stand until set. Garnish with chocolate shavings. Serve with whipped cream.
As you know by now, I prefer to top this cake with a thick layer of decadent chocolate ganache. It’s smooth, fudgy, and bittersweet. Exactly what I want with this type of cake. But if it’s not what YOU want, no worries! You can always top this cake with another variety of frosting. Or, for a very humble and treat, a simple dusting of powdered sugar and some fresh raspberries!
Since this is a smaller cake, I would suggest cutting any frosting recipe you use in half, so that you’re not stuck with a massive amount of frosting. Although if that happens, you can always pop it in the fridge for a few days.
Jump to the recipe below and happy baking!
Chocolate Cake Recipe
Preheat oven to 350°F. Spray 9 in. round baking pans with vegetable pan spray.
In medium bowl, combine flour, baking soda and salt. In large microwavable bowl, melt chocolate and butter for 2 minutes or until butter is melted. (Mixture can also be melted on top of stove in heavy saucepan over low heat.) Stir until smooth. Transfer to large bowl add sugar and beat with electric mixer until well blended. Add eggs, one at a time, and vanilla mix well. Add flour mixture alternately with milk beat until well blended and smooth. Pour into prepared pans.
Bake 32-36 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove to cooling grid cool completely before decorating.
How to Make Yellow Cake from Scratch (So Much Better Than a Cake Mix!)
To get started making this yellow cake from scratch, we want to make sure we have our signature ingredients – eggs and butter. We are also going to use the reverse creaming method for this cake to achieve a truly tender and moist cake.
The first thing you want to do is combine your wet ingredients. That’s going to be your buttermilk, eggs and vanilla extract. Pour about 3/4 cup of the wet gradients into another measuring cup and set both containers aside.
Next, combine your dry ingredients. You’ll need all purpose flour, sugar, baking powder, baking soda and salt. Combine them in a large mixing bowl.
From there, begin adding the butter to the dry ingredients. Slowly add the butter about a tablespoon at a time, allowing it to combine before adding the next bit of butter. As you continue adding butter, the mixture should start to resemble damp sand.
Once your butter is all incorporated, you’ll add the larger amount of wet ingredients and stir until all of the dry ingredients are wet, then turn the mixer up to medium-high speed for about 45 seconds to a minute until the batter is light and fluffy.
Add the remaining wet ingredients and mix until well combined. Divide the cake batter between the cake pans and bake away!
Essential Recipe: Chocolate Layer Cake
A discussion of chocolate cake should always be prefaced by Gourmet columnist Laurie Colwin: “Anyone who spends time in the kitchen eventually comes to realize that what she or he is looking for is the perfect chocolate cake.” Each cook has decided preferences when it comes to his ideal chocolate cake, but they usually fall somewhere on the spectrum of Colwin’s three types: flourless, fudgy, and cocoa.
Today what I have for you is the third on that list: a tender, moist, fluffy cocoa cake that is still deep, dark, and chocolatey. Oh, and super quick.
Some chocolate cakes are completely flourless — quivering mousses of pure cacao. Others are closer to a brownie with a crackly crust. Some cakes, which for some reason seem to be most frequently found in grocery stores, appear to be dry sponge cakes colored brown. The latter put me off chocolate cake for a long time — I’m a fudge girl, myself. But this recipe changed that for me.
This is a cake cake, with a traditional cakey texture — light, spongy, and moist. It has a beautiful shiny top with a springy middle, and it is also an easy, one-bowl recipe. I adapted this from a Hershey’s recipe it makes sense, I suppose, that they would have perfected a chocolate cake by now.
It’s really perfect cake — tasting deeply of chocolate, with dark, almost bitter notes that penetrate the whole bite. It isn’t Death by Chocolate it isn’t a dense fudgy flourless torte it’s a simple yet true chocolate cake, suitable for layering and frosting. Basically, it’s the recipe you’re looking for when you want a layer cake, a birthday cake for a budding chocolate-lover, a base for German chocolate cake, or any others in the host of reasons to make chocolate cake cake — not a pot de creme on a platter.
More Cake & Icing Recipes
Looking for the icing recipe? I used a very basic cocoa buttercream for the cake in the photos (whip butter for several minutes with cocoa and powdered sugar, adjusting each until you get the flavor you want). But here are a few more recipes in case you are looking for something else. Also, would you prefer yellow cake to chocolate? Try the one below — it’s my favorite.