Quick cake
This Quick Cake is a rich chocolate dessert featuring buttery tones and a moist texture. Simple to prepare, it bakes to perfection in just over half an hour, making it ideal for any occasion.
Cook time 75 min
Prep time 15 min
Ingredients:
1 cup butter3/4 cup sugar
3/4 cup brown sugar
1 cup dark chocolate
3/4 cup milk (1% fat)
2 eggs
1.50 cups all-purpose white wheat flour
1/2 cup self-raising flour
1/3 cup heavy whipping cream
The Quick Cake is a delightful treat that combines the buttery richness of Caramilk chocolate with the moist and tender texture of a homemade cake. This recipe is perfect for those who are looking for a quick and easy way to bake a luscious dessert that everyone will love.
Instructions:
- In a large mixing bowl, combine the sugar, brown sugar, and eggs. Beat with a hand mixer or stand mixer at medium speed until well mixed, about 2 minutes.
- Slowly add the melted chocolate and butter mixture to the bowl and mix until fully incorporated.
- Add the milk and heavy whipping cream to the mixture and continue to mix until smooth.
- In a separate bowl, sift together the all-purpose white wheat flour and self-raising flour.
- Gradually add the dry ingredients to the wet mixture, folding in gently with a spatula or spoon until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake tin, spreading it evenly.
- Place in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, you can serve the cake as is, or frost it with your favorite icing.
Enjoy your Quick Cake with a cup of tea or coffee, or simply as a sweet indulgence on its own. This cake is sure to impress your family and friends, making it a fantastic choice for any gathering or special occasion. The rich combination of chocolate and caramel flavors will leave everyone asking for the recipe!
Quick cake FAQ:
A 9-inch round cake tin is recommended for this Quick Cake recipe. Make sure to grease and line the tin with parchment paper for easy removal.
Bake the Quick Cake for 30-35 minutes at 350°F (175°C). It's done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
Yes, you can substitute dark chocolate with semi-sweet or milk chocolate, but keep in mind that this may alter the flavor and sweetness of the cake.
Store leftover Quick Cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze slices wrapped in plastic wrap for up to 3 months.
If your cake is uneven or sinks, it may be due to overmixing the batter, using too much leavening agent, or not baking it long enough. Ensure you mix gently and follow baking times closely for best results.
Tips:
- Make sure the butter is at room temperature before you start mixing, as this will help it blend more smoothly with the sugars.
- To prevent the cake from sticking, lightly grease your baking pan and line it with parchment paper.
- Sift the flours before adding them to the mixture to ensure a light and airy cake batter.
- Beat the eggs separately before adding them to the mix; this will incorporate more air and provide a better texture.
- Use a high-quality dark chocolate for the best flavor outcome.
- Don't overmix the batter; stop mixing as soon as the ingredients are combined to avoid a dense cake.
- Check the cake's doneness by inserting a toothpick or skewer into the center. If it comes out clean or with a few moist crumbs, the cake is ready.
Nutrition per serving
12 ServingsCalories 360kcal
Protein 6g
Carbohydrates 55g
Fiber 2.76g
Sugar 33g
Fat 27g
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