No Mixer Chocolate Cake Recipe! #tipit by Vanessa Luft - Musely
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No Mixer Chocolate Cake Recipe! #tipit

posted in Food & Drink > Recipes
  • Ingredients

    To grease pan:

    Cocoa powder

    For the cake:

    4.25 oz (1 cup) all-purpose flour
    1/2 cup unsweetened cocoa powder
    1 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    1 large egg, room temperature
    3/4 cup cane sugar
    1/2 cup coffee, warm not boiling hot
    2/3 cup plain yogurt
    1/4 cup vegetable oil
    1 tsp vanilla extract

    For Buttercream frosting:

    1 1/4 cups powdered sugar, sifted to remove clumps
    1/3 cup unsalted butter, soften
    1/2 cup unsweetened cocoa powder
    1/2 tsp vanilla extract
    1/8 tsp salt
    3 tbs milk

  • Directions

    1. Preheat the oven to 350 F.

    2. Grease the bottom and sides of a 9×9 inch round or square pan with butter. Add a tablespoon of cocoa powder in. Gently tap and tilt the pan making sure to evenly coat the bottom and sides of the pan with cocoa powder.

    3. In a bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda and salt.

    4. In a separate bowl, crack the egg, add the sugar and oil. Whisk to combine. Add the rest of the ‘wet’ ingredients for the cake and whisk again to combine well.

  • 5. Pour the wet ingredients into the dry mix. Gently fold until incorporated. Don’t over mix the batter. Some lumps are fine. Batter will be thin.

    6. Pour the batter into the prepared pan. Bake the cake for 30-35 minutes until toothpick inserted into the cake comes out clean. Cool in the pan set on a wire rack for 10 minutes and then remove from pan and let cool completely (15-30 minutes) on a wire rack.

  • 7. While cake is cooling, add the powdered sugar and butter in a bowl. Whisk to combine. Add the cocoa powder, vanilla extract and salt. Gradually whisk in milk until desired consistency is reached.

    8. When cake has cooled, frost the cake and serve chilled or at room temperature.

  • Notes:

    1. The amount for frosting only covers the top of the cake. If you want to frost the sides as well, increase the amount by half.

    2. Add more milk for thinner frosting, more sugar for thicker frosting. If it’s already too sweet and you still want it thicker, add a pinch or two of cornstarch. Too much and it will affect the taste. Alternatively, chill the cake in the fridge or freezer (10 minutes) to set the frosting.

  • Original recipe can be found down bellow :)


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