Quick Chocolate Cake

Submitted by HeatherFeather

"This is so fast & easy to prepare. Another winner from Robin Miller. I prefer to ice mine, she just dusted with powdered sugar. Either way, this is a moist, delicious cake that is ready so fast...I don't even let it cool first if I am just using powdered sugar."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 15

ingredients

• 414.03 ml all-purpose flour
• 414.03 ml brown sugar
• 177.44 ml cocoa
• 7.39 ml baking powder
• 7.39 ml baking soda
• 1.23 ml salt
• 295.73 ml buttermilk (I used 5 Tbsp dry buttermilk powder and 1 1/4 c water)
• 4.92 ml vanilla extract
• 2 eggs
• 59.16 ml vegetable oil
• 236.59 ml boiling water
• confectioners' sugar

directions

1. Preheat oven to 350 degrees F.
2. Combine dry ingredients in large bowl.
3. In a large measuring bowl, mix the wet ingredients together EXCEPT boiling water.
4. Stir the two mixtures together, then add boiling water.
5. Beat together until smooth. Pour batter (which will be very,very soupy) into greased 9 x13" baking pan and bake for 25 minutes.
6. Allow to cool if planning to use icing.

Reviews

[eva_anita]

I make this with my child, 3 years old. He loves the process and the cake. I use yogurt (comes out better) or milk. I also substituted oil for coconut oil and it came out really nice with a lot of flavour. I find this cake fool proof, quick and tasty.

 

[Bongo 77]

This is the best quick chocolate cake ever. It's is heaps easy and tastes very nice. Perfect. Thanks for the great recipe.

 

[SGpratt]

This cake is super. Easy enough for everyday but moist and choclately enough for a special occasion. I love the fact that it is so delicious, but uses oil instead of butter (I use canola oil instead of vegetable oil). I frost it with Recipe #80118 and it is scarfed up in a flash. I use Recipe #78579 to grease a 9 x 13 glass pan and never have a problem with the cake sticking. A definite keeper!

 

[Suzie_Q]

Yum, yum, yum! I loved this cake, I'd give it 10 stars if it was possible. It was so moist and the texture was literally like silk! Like with most recipes, I made some slight modifications; I used egg whites instead of whole eggs, applesauce in place of oil, and I soured skim milk with vinegar. To the boiling water I added just a little bit of instant coffee (1/2-3/4 tsp) because I find it usually helps bring out the flavour of the chocolate. I iced this cake, but it is so moist that I think next time I will try without. Tanks for the wonderful recipe!

 

[rontaylor1998]

Was a great flavored batter. I did the cupcakes route because of the sticking reprted by another reviewer. I filled the cups about 5/6 ths of the way up, baked for twenty minutes. They barely expanded, no batter overflowed. The cupcakes were a little more dense than I expected, and sticky too, but in this case, sticky was good. My grandson loved 'em. In fact, he licked his fingers for a long time. Recipe yeilded 24 cupcakes; going to freze 12 unfrosted and devore the rest. I'm sure they will freeze well. Would recommend this one to any bake sale enthusiast, frosted or not.