Baking pan chocolate cake
whisk, baking pan, rubber spatula, toothpick (optional)
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Preheat the oven to 175C and place the baking rack on the bottom shelf.
- 46⅔ g sugar
- 23⅓ g flour
- ½ tbsp unsweetened cocoa powder
- ⅜ tsp vanilla sugar
- ⅜ tsp baking powder
Into a large bowl combine all the dry ingredients and mix them well together.
- 33⅓ g butter (melted)
- ⅜ 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.
- 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.
- 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.
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!