Go Back
–+ servings

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. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 461 kcal

Ingredients
  

  • 1 large Egg
  • 1 cup Brown Sugar | Jaggery (200 grams)
  • ½ cup Oil (120 ml)
  • ½ cup Yogurt or Buttermilk (120 ml)
  • ¼ cup Cocoa powder (50 grams)
  • 1 cup All purpose flour (120 grams)
  • ½ teaspoon Baking powder
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • ½ cup Hot Water (120 ml)
  • 2 Bar Chocolate Bar

Instructions
 

  • 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 a bowl. Add in egg, brown sugar, oil, curd and mix well. The sugar has to be mixed well into the egg and buttermilk.
  • Add in cocoa, flour, salt, baking soda and baking powder. 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 and slice serve.

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

Serving: 1servingsCalories: 461kcalCarbohydrates: 53gProtein: 5gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 26mgSodium: 347mgPotassium: 304mgFiber: 4gSugar: 34gVitamin A: 68IUCalcium: 83mgIron: 4mg
Tried this recipe?Let us know how it was!