Quick chocolate cake
This quick chocolate cake offers a rich cocoa flavor and moist texture thanks to buttermilk, making it perfect for a fast dessert. Simple to make, it's suitable for bakers of all skill levels.
Cook time 30 min
Prep time 10 min
Ingredients:
1/2 cup butter2 cups self-raising flour
1/2 cup dry cocoa powder
1 tsp baking powder
1.50 cups sugar
2 eggs
1.50 cups buttermilk
This quick chocolate cake recipe is perfect for when you need a delicious dessert in a hurry. With a rich cocoa flavor and a moist texture thanks to the buttermilk, this cake is sure to satisfy any chocolate craving. Whether you're an experienced baker or a beginner, this simple and straightforward recipe will have you whipping up a sweet treat in no time.
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan, or line the bottom with parchment paper for easier removal.
In a small microwave-safe bowl, melt the 1/2 cup of butter in the microwave. Set it aside to cool slightly.
In a large mixing bowl, sift together the 2 cups of self-raising flour, 1/2 cup of dry cocoa powder, and 1 teaspoon of baking powder. Ensure they are well combined.
In another large mixing bowl, combine 1.5 cups of sugar with the melted butter. Whisk until the mixture is smooth and creamy.
Add the 2 eggs to the sugar and butter mixture, and beat well until fully incorporated.
Alternately add the dry flour mixture and the 1.5 cups of buttermilk to the sugar-butter-egg mixture. Start with the dry ingredients and add in 3 parts, alternating with the buttermilk in 2 parts, beginning and ending with the dry ingredients. Mix gently after each addition until just combined. Avoid over-mixing.
Pour the batter into the prepared cake pan, spreading it evenly.
Place the cake pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Once done, remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Once the cake is completely cool, you can frost it with your favorite frosting or simply dust it with powdered sugar. Slice and enjoy!
Enjoy your quick and easy chocolate cake! Serve it with a dollop of whipped cream, a scoop of ice cream, or simply on its own. This cake is so delicious and versatile, it's bound to become a favorite go-to recipe in your kitchen. Happy baking!
Quick chocolate cake FAQ:
The quick chocolate cake should be baked for 35-40 minutes at 350°F (175°C). Check for doneness by inserting a toothpick into the center; it should come out clean.
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is ready. If there’s wet batter on the toothpick, continue baking for a few more minutes.
Yes, leftover chocolate cake can be stored at room temperature in an airtight container for up to 3 days. For longer storage, keep it in the refrigerator for up to a week or freeze it for up to 3 months.
You can substitute buttermilk with an equal amount of milk mixed with 1 tablespoon of vinegar or lemon juice. Let it sit for 5–10 minutes before using, or you can use plain yogurt or sour cream, thinned with a little milk.
An 8-inch round or square cake pan is recommended for this quick chocolate cake. Make sure to grease and flour the pan or line it with parchment paper for easier removal after baking.
Cooking Tips:
- Ensure all ingredients are at room temperature before mixing for a smoother batter.
- Sift the dry ingredients together to avoid any lumps in your cake.
- Don't overmix the batter once you combine the wet and dry ingredients; mix until just combined to keep the cake tender.
- Preheat your oven to the correct temperature before baking for even cooking.
- Use a toothpick to check for doneness—insert it in the center of the cake, and if it comes out clean, the cake is ready.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Facts
10 ServingsCalories 340kcal
Protein 6g
Carbohydrates 54g
Fiber 3.68g
Sugar 30g
Fat 12g
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