chocolate cake mixture recipe

Written ByJenny Smyth Posted on
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The Best chocolate cake mixture recipe

I have been making this chocolate cake mixture recipe for years, and it’s a staple in our household. My kids love helping me in the kitchen, and this recipe is one of their favorites. It’s a simple yet delicious dessert that’s perfect for any occasion, whether it’s a birthday party or a family gathering.

The best part is that it’s easy to make and requires minimal ingredients, making it a great option for busy weeknights or special events. I’ve made many variations of this recipe over the years, but the original remains my go-to. There’s something about the combination of rich chocolate flavor and moist texture that just can’t be beat.

My kids are always asking for seconds (and sometimes thirds!) , and I love seeing the smile on their faces when they take a bite. This recipe has been passed down through generations in my family, and I’m excited to share it with you today.

The key to this recipe is using high-quality chocolate and taking the time to properly mix the batter. Don’t skip these steps – trust me, it makes all the difference! When I’m feeling stressed or overwhelmed, baking this cake mixture always seems to calm me down.

There’s something therapeutic about measuring out ingredients, mixing them together, and watching the cake transform into a beautiful, delicious treat.

Chocolate Cake Mixture Recipe

4.8 from 744 votes

A rich and moist chocolate cake mixture that is perfect for any occasion. This recipe is easy to follow and results in a delicious cake with a fudgy texture.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

1 and 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, melted
1 tsp vanilla extract
1/2 cup milk
1 large egg

For the Chocolate Ganache

1 cup heavy cream
8 oz semi-sweet chocolate, chopped

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease and flour a 9-inch round baking pan.
Set aside.
3This will ensure the cake does not stick to the pan and will have a nice even layer of flour to prevent from sticking.
4In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.
5The mixture should be smooth and free of lumps.
6Create a well in the center of the dry ingredients and add the melted butter, vanilla extract, milk, and egg.
7Mix until the batter is smooth and there are no lumps.
8The batter should be thick and pourable.
9Pour the batter into the prepared baking pan and smooth the top with a spatula.
10Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11The cake should spring back when lightly touched and the edges should start to pull away from the sides of the pan.
12While the cake is baking, prepare the chocolate ganache.
13Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
14Remove from heat and add the chopped chocolate.
15Let it sit for 2-3 minutes to allow the chocolate to soften, then stir until the chocolate is completely melted and the mixture is smooth.
16Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
17Then, invert the cake onto a wire rack to cool completely.
18Once cooled, pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
19Spread the ganache evenly over the top and sides of the cake.
20Allow the ganache to set for 10-15 minutes before serving.
21The ganache should be smooth and glossy and the cake should be evenly coated.

🔧Equipment

Mixing bowl
Whisk
Baking pan
Oven
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a richer chocolate flavor, use dark chocolate instead of semi-sweet chocolate in the ganache. You can also add a layer of chocolate buttercream frosting between two layers of cake for an extra indulgent treat.

I’ve already mentioned how much my family loves this recipe – it’s truly become a staple in our household! But what really makes this cake stand out is its versatility – whether you’re celebrating a special occasion or just need a pick-me-up on a busy day.

This cake mixture freezes beautifully, so feel free to whip up a batch (or two) ahead of time and store them in an airtight container for up to 3 months. Reheating is easy: simply thaw at room temperature or microwave until warm and gooey (be careful not to overheat!)

Serve warm with vanilla ice cream or whipped cream for an extra-special treat.

❓ Frequently Asked Questions About Chocolate Cake Mixture

Q1: What type of chocolate should I use for this recipe?

I like to use high-quality dark chocolate for this recipe – it gives the cake a deeper flavor and a more intense chocolate taste. You can also use milk chocolate if you prefer a sweeter flavor.

Q2: Can I substitute other types of sugar for the granulated sugar called for in the recipe?

Yes, you can use other types of sugar like brown sugar or turbinado sugar as substitutes. However, keep in mind that these alternatives will affect the overall flavor of the cake.

Q3: How do I ensure that my cake mixture doesn’t become too dense?

To avoid overmixing and ensure a light texture, mix your wet ingredients separately from your dry ingredients before combining them in the final step.

Q4: What if I don’t have buttermilk? Can I substitute it with something else?

You can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice – let it sit for 5-10 minutes before using in place of buttermilk.

Q5: Can I make individual-sized portions of this cake mixture?

This recipe makes one large cake; however, you can easily divide it among smaller pans to create individual portions.

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