I think this is the world's easiest chocolate cake. I have been wanting to share it on the blog for ages now, but I just never got around to it. Today is the lucky day for this Easy Chocolate Cake! Look no further for a one pan cake that is prepared in no time and all, so moist and utterly delicious. Take a look and see what I mean!
Everyone needs an easy go to dessert. Well, that's probably just me, but it's a good idea to have a no fail delicious cake recipe on hand for emergencies. By emergencies, I mean when you just need your chocolate fix! That has a tendency to happen often.
One of the things I love about this cake is that it is all made in one pan and no mixer is needed! It literally takes minutes to get into the oven and you just can't complain about that. I even made it one year as an addition to the Thanksgiving desserts. Okay, not traditional, but I scattered pecans around the top for a bit of autumnal flare and it worked. It was all gobbled up without anyone questioning where the pumpkin pie was hidden.
Desserts don't always have to be fancy or time consuming. Sure it's great some times to labour over something you love and see results in the final creation. But we don't always have time for a triple tier buttercream frosted cake or a baked alaska. When it doubt, just keep it simple.
This cake can easily be fancied up for a pretty dessert in a hurry. Add a few berries on the side, a dollop of whipped cream and a sprinkle of powdered sugar. All of sudden it went all up market and fancy. There are endless ways of turning something so basic into a dinner party worthy dessert.
I once made this cake and layered the squares on top of each other. Sandwiched in the middle was fresh whipped cream and thinly sliced strawberries. Not only did it taste fantastic, it looked beautiful.
As for this cake itself, it is deliciously moist with a buttery chocolaty flavour you just can't argue with.
Easy Chocolate Cake
Makes 16 squares / Prep time: 10 minutes / Bake time: 30 minutes
For the cake:
1 1/2 Cups/195 grams flour
3/4 Cup/150 grams sugar
1/4 Cup/25 grams cocoa powder
1 Teaspoon baking powder
1/2 Teaspoon baking soda
Pinch of salt
1/3 Cup/75 grams butter, melted
1 Cup/240 ml warm water
1 Tablespoon lemon juice
1 Teaspoon vanilla
For the frosting:
6 ounces/170 grams semi sweet chocolate, chopped
3/4 Cup/180 ml heavy whipping cream
1 Tablespoon butter
Preheat oven to 350 degrees F. Have ready an 8 inch square pan.
Sift together the flour, sugar, cocoa powder, baking powder, baking soda and salt directly in the pan. Sift until combined. Add the water, butter, lemon juice and vanilla extract. Whisk until smooth. Bake for about 25 - 30 minutes or when a toothpick inserted in the centre comes out clean. Place the cake on a wire rack to cool completely in it's pan.
Place a saucepan over a simmering pan of water and add the chocolate, cream and butter. Stir until completely melted and smooth. Remove from heat.
When the cake has cooled completely, pour over frosting and smooth until even. Leave to set completely. Cut into desired squares.
Will keep in the fridge in an airtight container up to four days.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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