I absolutely love chocolates and how can I not have a Chocolate Butter Cake recipe on my blog? This cake is moist, rich and definitely easy to enjoy!
I really love this Chocolate Butter Cake for its moistness, richness and its just simply lovely! This is a special post because I will be using more pictures than words to describe this cake!
Honestly, I feel that insufficient words can give justice to this cake and well, as they always say, A picture speaks a thousand words! Let my pictures speak it for me, from batter to the final sliced product. It just says “Moist” and “Delicious” all over, everywhere!
Appreciate with me how glossy and fudgy the cake better is, how shiny the top of the cake is and how delicious it possibly is ( although you can’t taste it unless you try the recipe yourself! )!!
Cake batter before baking
Need I say more?
Oh and for those who have read my blog and tried a similar recipe, the Marble Cake, let me tell you what is different from here as compared to the Marble Cake!
Cocoa powder is added to the entire batter here and as such, is added with a larger amount accompanied by less sugar to allow the chocolate flavour to not be so overwhelming! In addition, an additional egg is added here to allow for a more moist cake and balance out the addition of cocoa powder ( which is a dry ingredient )!
Without further ado, let’s proceed to the recipe!
Chocolate Butter Cake
by Javier Tan October-15-2017
Insufficient words will be able to describe how delicious this cake is!
- 1 and 3/4 Cup or 210g All Purpose Flour
- 3/4 Cup or 150g Granulated White Sugar
- 1/3 Cup or 35g Cocoa Powder, Unsweetened and Sifted
- 1 Teaspoon or 4g Baking Powder
- 1/4 Teaspoon or 1.4g Table Salt
- 1 Cup or 225g Unsalted Butter, Softened at Room Temperature
- 1/3 Cup or 90ml Full Cream Milk, at Room Temperature
- 4 Large Eggs, each weighing 55g Room Temperature
- 1 Teaspoon or 5ml Vanilla Extract ( 2 Teaspoon or 10ml if using essence )
- Preheat your oven to 160 degrees C and line your 8 x 8 inches baking tray with parchment paper.
- Beat the softened butter for a couple of minutes to loosen it up.
- Add the sugar into the softened butter and cream them together until light and fluffy, with a lighter yellow colouration.
- Add in the eggs one by one, mixing well with each addition.
- Add in the salt and vanilla extract ( double the essence if using essence ), and stir until well incorporated.
- Mix in the milk until it is well incorporated.
- In a separate bowl, mix together the flour, baking powder and cocoa powder.
- Sift them and then add to the main cake batter containing the eggs, milk and butter. Mix well until all dry ingredients are incorporated. Stop immediately when all has been incorporated.
- Transfer to your 8 x 8 inches baking tray lined with parchment paper and spread it out evenly with a spoon.
- Bake for 52-55 minutes or until a toothpick inserted into the middle comes out clean.
- Rest at room temperature for 30 minutes before serving.
- Prep time:
- Cook time:
- Total time:
- Yield: 1 8 x 8 Inches Cake
- Store at room temperature for up to 6 days. If placed in the fridge, it will be slightly hardened. Can be softened again after exposure to room temperature for a couple of hours.
- This cake tastes better with each day up to the 6 days mark. You should leave it to rest at least one day overnight!
- To avoid an overly crumbly cake, try your best to not overmix it and take it out of the oven immediately once the toothpick comes out clean.
- To pin it, click here!
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Enjoy and have a nice day!
– Bakeomaniac, Javier Tan!