A rich and moist chocolate cake baked in a 9x13 pan with decadent chocolate frosting. Perfect for celebrations or when you need to feed a crowd.
american
Nutrition
High in calories, sugar, and saturated fat with moderate protein content from eggs and dairy ingredients.
| Calories | 357 kcal |
| Energy | 1492 kJ |
| Protein | 4 g |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 4 g |
| Cholesterol | 43 mg |
| Carbohydrate | 57 g |
| Sugars | 48 g |
| Dietary Fibre | 2 g |
| Sodium | 237 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dessertbakingcakesparty foodbirthdayoven and roastingfamily friendly
Easy Chocolate Cake
The Stay At Home Chef (Rachel Farnsworth)
12
servings
0
per serve
0
minutes
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Ingredients
Chocolate Cake
Chocolate Fudge Frosting
Equipment
9x13 inch baking pan
Large mixing bowl
Hand mixer or stand mixer
Rubber spatula
Wire cooling rack
Microwave-safe bowl
Instructions
1
For the Cake
Lightly grease a 9x13 pan with nonstick cooking spray. Preheat oven to 350℉ for metal pans or 325℉ for glass pans. Optionally, line the bottom with parchment paper for easier serving.
Lightly grease a 9x13 pan with nonstick cooking spray. Preheat oven to 350℉ for metal pans or 325℉ for glass pans. Optionally, line the bottom with parchment paper for easier serving.
2
In a large bowl, stir together 1 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda, 3/4 teaspoon baking powder, and 3/4 teaspoon salt until combined.
3
Add 2 large eggs, 3/4 cup buttermilk, 3/4 cup warm water, 1/4 cup vegetable oil, and 1 teaspoon vanilla extract. Use a hand mixer to beat on medium speed until smooth, about 1 to 2 minutes. Use a rubber spatulatto scrape down the sides and bottom of the bowl to make sure everything gets mixed in.
4
Transfer the batter to the prepared 9x13 pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
5
Remove the cake from the oven and transfer to a wire rack to cool. Wait to frost until the cake has completely cooled off to room temperature.
6
For the Frosting
Place 1 cup semi-sweet chocolate chips in a microwave-safe bowl. Add 1/4 cup corn syrup and 2 tablespoons heavy cream. Heat in the microwave in 30-second increments, stirring between each, until the mixture is fully melted and smooth. Let cool 10 minutes.
Place 1 cup semi-sweet chocolate chips in a microwave-safe bowl. Add 1/4 cup corn syrup and 2 tablespoons heavy cream. Heat in the microwave in 30-second increments, stirring between each, until the mixture is fully melted and smooth. Let cool 10 minutes.
7
Meanwhile, use a large mixing bowl and hand mixer, or use a stand mixer to beat 1 cup salted butter(softened) until creamy, about 2 minutes. Add in 1/2 cup unsweetened cocoa powder and 1/2 teaspoon vanilla extract. Beat until combined. Beat in 1 cup powdered sugar, 1/2 cup at a time, beating in between, until fully combined. Scrape the sides and bottom of the bowl to make sure everything gets mixed in.
8
Add melted chocolate to the creamed butter. Mix on a medium speed until smooth and fudgy, about 30 to 60 seconds. Spread over completely cooled cake.
Easy Chocolate Cake
The Stay At Home Chef (Rachel Farnsworth)
12
servings
0
per serve
0
minutes
A rich and moist chocolate cake baked in a 9x13 pan with decadent chocolate frosting. Perfect for celebrations or when you need to feed a crowd.
american
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Chocolate Cake
Chocolate Fudge Frosting
Equipment
9x13 inch baking pan
Large mixing bowl
Hand mixer or stand mixer
Rubber spatula
Wire cooling rack
Microwave-safe bowl
Instructions
1
For the Cake
Lightly grease a 9x13 pan with nonstick cooking spray. Preheat oven to 350℉ for metal pans or 325℉ for glass pans. Optionally, line the bottom with parchment paper for easier serving.
Lightly grease a 9x13 pan with nonstick cooking spray. Preheat oven to 350℉ for metal pans or 325℉ for glass pans. Optionally, line the bottom with parchment paper for easier serving.
2
In a large bowl, stir together 1 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda, 3/4 teaspoon baking powder, and 3/4 teaspoon salt until combined.
3
Add 2 large eggs, 3/4 cup buttermilk, 3/4 cup warm water, 1/4 cup vegetable oil, and 1 teaspoon vanilla extract. Use a hand mixer to beat on medium speed until smooth, about 1 to 2 minutes. Use a rubber spatulatto scrape down the sides and bottom of the bowl to make sure everything gets mixed in.
4
Transfer the batter to the prepared 9x13 pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
5
Remove the cake from the oven and transfer to a wire rack to cool. Wait to frost until the cake has completely cooled off to room temperature.
6
For the Frosting
Place 1 cup semi-sweet chocolate chips in a microwave-safe bowl. Add 1/4 cup corn syrup and 2 tablespoons heavy cream. Heat in the microwave in 30-second increments, stirring between each, until the mixture is fully melted and smooth. Let cool 10 minutes.
Place 1 cup semi-sweet chocolate chips in a microwave-safe bowl. Add 1/4 cup corn syrup and 2 tablespoons heavy cream. Heat in the microwave in 30-second increments, stirring between each, until the mixture is fully melted and smooth. Let cool 10 minutes.
7
Meanwhile, use a large mixing bowl and hand mixer, or use a stand mixer to beat 1 cup salted butter(softened) until creamy, about 2 minutes. Add in 1/2 cup unsweetened cocoa powder and 1/2 teaspoon vanilla extract. Beat until combined. Beat in 1 cup powdered sugar, 1/2 cup at a time, beating in between, until fully combined. Scrape the sides and bottom of the bowl to make sure everything gets mixed in.
8
Add melted chocolate to the creamed butter. Mix on a medium speed until smooth and fudgy, about 30 to 60 seconds. Spread over completely cooled cake.
dessertbakingcakesparty foodbirthdayoven and roastingfamily friendly
Nutrition
High in calories, sugar, and saturated fat with moderate protein content from eggs and dairy ingredients.
| Calories | 357 kcal |
| Energy | 1492 kJ |
| Protein | 4 g |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 4 g |
| Cholesterol | 43 mg |
| Carbohydrate | 57 g |
| Sugars | 48 g |
| Dietary Fibre | 2 g |
| Sodium | 237 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
