Chocolate Cake Recipe Without Cocoa Powder
This chocolate cake is so silky smooth. Best served at room temperature, this cake is so much better with baking chocolate instead of cocoa powder!
Ingredients
For the cake:
- 1-1/2 pkg (4 oz. each) Semi-Sweet Chocolate baking bar
- 3/4 cup (1-1/2 sticks) butter
- 1 ¾ cup sugar
- 3 pic eggs
- 2-1/2 cup flour
- 1 tsp baking soda
- 1 tsp salt
- 1-1/2 cup milk
- 2 teaspoons vanilla
For the frosting:
- 12 ounces semisweet chocolate (chips or baking chocolate)
- 1 cup heavy whipping cream
Instructions
For the cake:
- Preheat oven to 350°F.
- Melt chocolate and butter a microwaveable bowl on HIGH for 1-2 minutes or until completely melted. Stir to combine.
- Stir in sugar. Add eggs and vanilla and beat with an electric mixer on low speed until combined.
- Add the milk, flour, baking soda, and salt. Beat until well blended.
- Pour evenly into 2 greased and floured 9-inch round cake pans.
For the frosting:
- Chop the chocolate and place it in a mixing bowl.
- Heat the cream in the microwave until small bubbles start to form.
- Pour the heated cream over the chocolate, and allow it to stand for about 5 minutes.
Notes
Nutrition Information:
- YIELD: 12 SERVING SIZE: 1
- Amount Per Serving: CALORIES: 454TOTAL
- FAT: 19g
- SATURATED FAT: 11g
- TRANS FAT: 0g
- UNSATURATED FAT: 7g
- CHOLESTEROL: 73mg
- SODIUM: 205mg
- CARBOHYDRATES: 68g
- FIBER: 2g
- SUGAR: 47g
- PROTEIN: 7g
- Bake for 35 min. Allow cakes to cool in pans.
