Chocolate Bar Cake Recipe with Step by Step Pictures. This delicious chocolate cake has the best and easiest chocolate frosting on it. All you need is two bars of chocolate and you are good to go.
Chocolate Bar Cake Recipe
I came across this hack in Pinterest and instantly hooked to it. The frosting on the cake is made using chocolate bar and it really made sense to me. I was waiting to try this cake and made it few days back. It was super hit at the house.
About Chocolate Bar Cake Recipe
Chocolate bar cake is made using basic ingredients which you already have in your house. I made a basic moist chocolate cake and topped it with chocolate bar which served as easy frosting. The main thing you have to take care is placing the chocolate bar while the cake is still hot which make sure the chocolate melts and sticks on top of the cake as a frosting.
This cake cannot be kept in the fridge because the chocolate on top of the cake might get hard and if refrigerated. This particular recipe is so easy to make and can be served as a snack cake as well. The taste of the cake is ultimate because the frosting is pure chocolate.
More Chocolate Cake Recipes,
Ingredients for Chocolate Bar Cake Recipe
- 1 Egg
- 1 cup Brown Sugar (Jaggery)
- ½ cup Oil
- ½ cup Curd or Buttermilk
- ¼ cup Cocoa powder
- 1 cup All purpose flour
- ½ tsp Baking powder
- 1 tsp Baking Soda
- ½ tsp Salt
- ½ cup Hot Water
- 2 bar Big Dairy Milk
How to Make Chocolate Bar Cake at Home
Pre Preparation
Preheat oven to 180 degree C. Line a square baking pan with parchment paper, making sure you have overhanging parchment paper on the sides of the pan for easy removal of the cake from the mould. Set aside.
Mixing of Wet Ingredients
Take a bowl. Add in egg, brown sugar, oil, curd and mix well. The sugar has to be mixed well into the egg and buttermilk.
Combining Wet with Dry Ingredients
Add in cocoa, flour, salt, baking soda and baking powder. Mix gently until it is just combined. Don’t over mix.
Finishing the chocolate cake batter
Add in hot water and fold gently, The batter will be very runny. That is what gives you the moist cake.
Baking the cake
Spoon into prepared baking pan and bake for 45 to 55 mins until tooth pick inserted comes clean.
Frosting the cake
Now remove cake from oven and let it cool for just 5 mins. Place bars of chocolate over hot cake so the chocolate melts slightly and sticks to the chocolate. let it cool completely. Un mould cake, slice and serve.
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Chocolate Bar Cake Recipe
Chocolate Bar Cake Recipe with Step by Step Pictures. This delicious chocolate cake has the best and easiest chocolate frosting on it. All you need is two bars of chocolate and you are good to go.
Video
Notes
Tips & Tricks
- Never over mix your cake batter, else it will turn dense. Mix it until just combined.
- The batter tends to be runny so don’t be alarmed to add more flour.
- Once the cake is baked, always check it by inserting a tooth pick in the centre of the cake. If the tooth pick comes out clean then the cake is baked.
- Leave the cake to cool just for 5 mins. Immediately place chocolate bar on the cake so the chocolate sticks to the hot cake.
- Never put this cake in fridge, this cake has to be kept in room temp else the chocolate on the top will harden.
- You can use any chocolate as you like for the frosting.
- The cake can be baked in a cupcake mould too.
Variations
- The cake can be baked in a cupcake mould as individual cupcakes.
- Any chocolate bar can be used as the frosting.
- White sugar can be used instead of brown sugar in this recipe.
- Wheat Flour can be substituted with the all-purpose flour in the recipe.
Nutrition Facts
Chocolate Bar Cake Recipe
Amount Per Serving (1 servings)
Calories 461
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 8g50%
Trans Fat 0.1g
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
Cholesterol 26mg9%
Sodium 347mg15%
Potassium 304mg9%
Carbohydrates 53g18%
Fiber 4g17%
Sugar 34g38%
Protein 5g10%
Vitamin A 68IU1%
Calcium 83mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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Chocolate Bar Cake Recipe with Step by Step Pictures
Preheat oven to 180 degree C. Line a square baking pan with parchment paper, making sure you have overhanging parchment paper on the sides of the pan for easy removal of the cake from the mould. Set aside.
Take Egg in a bowl
Add in brown sugar. Brown sugar can be substituted with white sugar.
Pour in oil. Melted butter can be used for oil
Add in plain yogurt or buttermilk.
Whisk it really well. The sugar has to be mixed well into the egg and buttermilk.
Add in cocoa
Sprinkle in all purpose flour, you can use wheat flour instead.
Add in baking soda
Add in baking powder
Sprinkle little salt.
Mix gently until it is just combined. Don’t over mix.
Add in hot water and fold gently.
The batter will be very runny. That is what gives you the moist cake.
Spoon into prepared baking pan and bake for 45 to 55 mins until tooth pick inserted comes clean.
Now remove cake from oven and let it cool for just 5 mins. Place bars of chocolate over hot cake so the chocolate melts slightly and sticks to the chocolate.
let it cool completely. Un mould cake, slice and serve.
Frequently Asked Questions
Which type of chocolate cake is best?
I prefer chocolate cake which has the addition of hot water add in it which wakes the cocoa powder in the cake and makes it so intensely chocolate. This cake is one such recipe.
How do you make a bar cake last longer?
Please do not refrigerate leftover cake; this will dry the cake out and harden the chocolate frosting on top.. For longer storage, you can cover the cake and place it in the fridge. But when serving you might want to warm it slightly in the oven so that the chocolate on top gets creamy again.
Can egg be substituted in this recipe?
You can use 2 tablespoon of yoghurt instead of 1 egg in this recipe.
Can wheat flour be substituted for all purpose flour in this recipe?
Yes, wheat flour is used instead of all-purpose flour which still makes the cake moist and tender.
Is brown sugar compulsory in this recipe or can it be interchanged?
Brown sugar can be changed to regular granulated white sugar, just add 1 cup of white sugar instead of one cup of brown sugar.
Tips & Tricks
- Never over mix your cake batter, else it will turn dense. Mix it until just combined.
- The batter tends to be runny so don’t be alarmed to add more flour.
- Once the cake is baked, always check it by inserting a tooth pick in the centre of the cake. If the tooth pick comes out clean then the cake is baked.
- Leave the cake to cool just for 5 mins. Immediately place chocolate bar on the cake so the chocolate sticks to the hot cake.
- Never put this cake in fridge, this cake has to be kept in room temp else the chocolate on the top will harden.
- You can use any chocolate as you like for the frosting.
- The cake can be baked in a cupcake mould too.
Variations
- The cake can be baked in a cupcake mould as individual cupcakes.
- Any chocolate bar can be used as the frosting.
- White sugar can be used instead of brown sugar in this recipe.
- Wheat Flour can be substituted with the all-purpose flour in the recipe.
