This seriously indulgent and easy chocolate cake recipe will satisfy any sweet tooth. Conceived as a lock-down pick-me-up in a poorly stocked kitchen in my new flat, I had to be resourceful with my appliances!
Anyone who knows me can attest to my cake addiction. It’s a big contributor to why I used to be so overweight. That being said, I still treat myself to it in moderation as we all should with life’s pleasures.
This chocolatey delight is one to be shared. It’s the perfect contribution to a dinner party or celebration. Any excuse to not have it sitting in your kitchen. I guarantee you, the temptation to polish it off will be REAL.
Chocolate Saucepan Cake Recipe
Conceived as a lock-down treat in a poorly stocked kitchen, this seriously indulgent and easy chocolate saucepan cake will satisfy any sweet tooth.
Equipment
- Mixing bowl
- 7" (18cm) Saucepan (oven-proof)
Ingredients
FOR THE CAKE
- 200 g Caster sugar
- 200 g Unsalted butter Softened
- 4 Large eggs
- 200 g Self-raising flour
- 2 tbsp Cocoa powder
- 1 tsp Baking powder
- 1/2 tsp Vanilla extract
- 2 tbsp Skimmed milk
FOR THE BUTTERCREAM
- 200 g Unsalted butter Softened
- 400 g Icing sugar
- 5 tbsp Cocoa powder
- 2 tbsp Skimmed milk
Instructions
- Heat oven to 190°C/170°C fan/gas mark 5 and butter your saucepan.
- In a large bowl, mix together all of the cake ingredients until smooth.
- Pour the mixture into the saucepan and bake for 50 mins or until a skewer inserted into the centre of the cake comes out clean.
- Leave to cool in the pan for 10 mins, then turn it out onto a cooling rack to cool completely.
- For the buttercream, mash the butter icing sugar together with a fork, then switch to a wooden spoon or an electric mixer if you have one.
- Sift in the cocoa powder, add the salt and milk and mix again until smooth.
- Once the cake has cooled, cut off the top (uneven part) and put to one side. Cut the cake in half through the middle.
- Add half of the buttercream to the top of one of the halves. I hate waste, so I like to break up the cut-off from the top and distribute it over the buttercream on the bottom half of the cake.
- Add a thin layer of buttercream to the cut side of the other half of the cake and sandwich them together (the nice smooth former bottom of the cake should end up being the top).
- Add the rest of the buttercream to the smooth cake top and use the back of a spoon to spread it across and make it look pretty!
Notes
NUTRITIONAL VALUES (per serving)
Calories: 546
Protein: 5.2g
Carbohydrate: 65.6g (of which 50g sugars)
Fat: 29.2g (of which 17.7g saturates)
Fibre: 0.5g
