Baking pan chocolate cake

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Weronika Krerowicz

Weronika Krerowicz

Community member

"This was my absolute favourite chocolate cake growing up - it was such a pleasure to eat, especially when kids that had birthdays brought the cake for the whole class to enjoy. An absolute stunner!"

Difficulty

Easy 👌
15
min.
Preparation
35
min.
Baking
0
min.
Resting

Ingredients

Servings2
46⅔ g
sugar
23⅓ g
flour
½ tbsp
unsweetened cocoa powder
tsp
vanilla sugar
tsp
baking powder
33⅓ g
butter (melted)
eggs
26⅔ ml
water (hot)

Utensils

whisk, baking pan, rubber spatula, toothpick (optional)

  • Step 1/6

    Preheat the oven to 175C and place the baking rack on the bottom shelf.

  • Step 2/6

    • 46⅔ g sugar
    • 23⅓ g flour
    • ½ tbsp unsweetened cocoa powder
    • tsp vanilla sugar
    • tsp baking powder
    • whisk

    Into a large bowl combine all the dry ingredients and mix them well together.

  • Step 3/6

    • 33⅓ g butter (melted)
    • eggs
    • 26⅔ ml water (hot)

    Add in the melted butter and the eggs, one at a time, and combine the mixture until smooth and lump-free. Add in the hot water and whisk it well - the batter will be quite wet, but that’s the point.

  • Step 4/6

    • baking pan
    • rubber spatula

    Pour the mixture in a baking pan lined with baking paper - I used a pan that’s around 25 x 30 cm.

  • Step 5/6

    • toothpick (optional)

    Bake the cake for 35 minutes on the bottom shelf. You can always check if the cake is baked by poking a toothpick in the center - if it comes out clean/a little crumby, it’s baked all the way through.

  • Step 6/6

    Cool the cake in the pan completely and serve! I usually decorate it with icing made of powdered sugar and water and some sprinkles, but the decoration is a hundred percent optional and personal!

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