Thursday, May 17, 2012

Best melt and mix chocolate cake you'll ever eat

We had two birthdays recently, and a combined birthday party, so that meant a lot of cake making.
I know, I know, the hardship!

Mostly vanilla, for which I used this recipe, (I just left out the lemon juice and added vanilla) but one of them somewhere along the way was chocolate.

Now, I am all about ease when it comes to cake-making. If I can avoid having to beat butter and sugar together, I most surely will.
 Melt and mix is where it's at in my kitchen for birthday cake making.

So I give you the recipe I use for making the perfect melt and mix chocolate birthday cake.

It works well for any other occasion too, but it is perfect for birthday cake decorating because it's firm enough, it freezes well so you can make it ahead of time, it never sinks when baked and it makes a good quantity.
Oh, and it tastes really, really, really, really good.

(Don't kid yourself that this is healthy in any way though, I make an exception to healthy stuff for birthday cakes.)

(If you want to print this recipe, have a look on my side bar and follow the link with the chocolate cake picture. 
It will take you to my squidoo page where there is a print button at the bottom of the recipe.)


2 cups sugar
1 3/4 cups white flour
3/4 cup cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
2 eggs
1 cup of milk
100 grams melted butter (1/2 a cup)
2 teaspoons vanilla extract
1 cup of boiling water

  • Heat your oven to up 180 Celsius or 375 Fahrenheit.
  • Line a 23cm square pan (9x9 inch)
  • Melt the butter in a small pan.
  • Into your electric mixer, put the eggs, milk and vanilla. Mix briefly.
  • Add your melted butter and mix well.
  • Mix together the sugar, flour, cocoa, baking soda and baking powder. Add this to the butter/egg/milk mixture and mix on medium for about half a minute.
  • Pour in the boiling water and mix on low until flour is incorporated and there are no lumps. (The batter will look thin.)
  • Bake for approximately 45 minutes or until a skewer inserted in the center comes out cleanly.
  • If you are like me and your cakes break when you try to turn them out while still warm, leave your cake to cool in the pan.

VARIATION: You can pour the batter into two 9 inch round baking pans and bake for about 30-35 minutes.


Kath said...

I'm with you - melted butter every time.

This recipe has now been copied, pasted and printed out and will be placed in my recipe book which, incidentally, comprises around 95% chocolate-related recipes, 4% desserts and 1% main meals!

Cat J B said...

You won't regret it Kath, it really is the perfect chocolate cake. Hmm, I have rather a lot of chocolate recipes too and today managed to snag some Whittakers at the local supermarket. Yummy!

ms lottie said...

Mmmm, sounds yum. Just been catching up with your blog. Looks like you've been keeping busy. Hugs to the kiddies!

MonetPaisley said...

i have made this 3 times in a week. it also makes the best chocolate cup cakes.... so yummy. first simple chocolate cake recipe that is better than the supermarket chocolate cakes.

thank you so much!

Kath Lockett said...

CatJB, time for another blog - you've been tagged for a meme -

veggiegobbler said...

Oh yeah that looks good. My youngest just looooves anything chocolate. Maybe I should treat him.

Smilie girl said...

I made this for my mum's birthday and everyone was impressed. Very moist, tasty and easy.

Maryam Mitchell said...

The icing looks delish! Do you have a recipe you'd like to share for that to go with the cake? ;)

Joanne Ma said...

Just wondering if you've ever doubled this recipe to make a large rectangular slab cake?

Unknown said...

This is my go to for kids birthday cakes, it is moist and delicious without being too dense or mud-cakey, it cuts and freezes perfectly for decorating, and holds up to any weight of icing without collapsing. Great recipe, thank you!

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