Chocolate Cake-Pan Cake
This chocolate cake-pan cake recipe is an easy chocolate cake with a hint of espresso. The espresso doesn’t make the cake taste like coffee but enhances the chocolate flavor in the cake. This chocolate cake recipe relies on cocoa powder for its color and chocolaty nature. Cocoa powder is produced during the chocolate making process since it is what is left behind after the cocoa butter has been removed from the cacao beans. Cocoa powder contains more flavonoids, a type of antioxidant, than any other chocolate-flavored product. Cocoa powder nutrition includes very high amounts of iron, dietary fiber, and magnesium. If you are searching for a chocolate recipe that is healthier, minus the fat, choose one that utilizes cocoa powder for its nutritional profile. The frosting recipe for this cake is more like a ganache. Ganache is chocolate and heavy cream that have been heated together until the chocolate had melted. The result is a thick, creamy mixture that will hold its creamy texture even when chilled.
This is a printable recipe.
1 1/2 cups all purpose flour
1 cup granulated sugar
1/4 cup Dutch-process cocoa or natural cocoa
1/2 teaspoon salt
1/2 teaspoon espresso powder, optional
1 teaspoon baking soda
1 teaspoon vanilla extract
1 Tablespoon vinegar
1/3 cup vegetable oil
1 cup milk
12 oz. semi-sweet chocolate chips
1/2 cup heavy whipping cream
6 Tablespoons butter
Preheat oven to 350F.
Line the bottom of a 9-inch square cake pan with parchment paper and lightly grease with butter.
Measure all the dry ingredients into the pan and stir together to combine with a fork.
Make 3 holes in the dry ingredient and put the vanilla in one, vinegar in the 2nd and the oil into the third.
Pour the milk over it all and use a fork to stir to combine.
Place into the preheated oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. There may be a few moist crumbs and that is fine.
Remove and place onto a cooling rack until the cake has cooled then remove and place onto a cake plate.
Place the chocolate chips into a small pot.
In a second small saucepan heat the cream and butter. Do not boil. Just before the boiling point, pour over the chocolate chips. Let sit for about 2-3 minutes until the chocolate melts.Stir well to combine.
Let cool down then spread over the cooled cake.
Cut an serve!
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Nutrition Facts for: Chocolate Cake-Pan Cake From Grandmother's Kitchen
Ingredients: All purpose flour, granulated sugar, natural cocoa, salt, espresso powder, baking soda, vanilla extract, vinegar, vegetable oil, milk, heavy whipping cream, butter.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated 16 servings. * Per Serving:Calories 290, Calories from Fat 144, Total Fat 16.0g 25%, Saturated Fat 6.4g 32%, Cholesterol 18mg 6%, Sodium 262mg 11%, Potassium 80mg 2%, Carbohydrates 35.6g 12%, Dietary Fiber 1.4g 6%, Sugars 21.3g, Protein 2.8g, Vitamin A 4%, Vitamin C 0%, Calcium 3%, Iron 7%
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