Chocolate Bar Cake Recipe
This chocolate bar cake recipe relies on simple techniques that bring out deep flavor and a moist, tender crumb. Espresso powder lifts the chocolate notes, creating a richer result without turning the cake bitter.Boiling water thins the batter just enough to keep the texture soft after baking. The balance of baking powder and baking soda gives steady rise, while oil keeps the cake moist longer than butter-based versions.
Equipment
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
- 9×13 Baking pan
- Cooling rack
Ingredients
- 2 chocolate bars chopped
- 1 teaspoon espresso powder homemade or store-bought
- 2 cups all-purpose flour
- 2 cups sugar
- 2 large eggs
- 1 teaspoon kosher salt
- 1 cup milk
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- ½ cup vegetable oil
- 1 cup boiling water
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment if you prefer easy removal.
- In a large bowl, whisk together the flour, sugar, espresso powder, salt, baking powder, and baking soda until evenly mixed.
- In another bowl, whisk the eggs, milk, oil, and vanilla. Pour this mixture into the dry ingredients and stir until smooth and thick.
- Slowly pour in the boiling water while stirring. The batter will thin out—this is normal and gives the cake its moist texture.
- Add the chopped chocolate bars to the batter and gently fold them in so they’re spread throughout.
- Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean. Cool in the pan before slicing.
Notes
Notes: Espresso powder deepens the chocolate flavor but won’t make the cake taste like coffee. You can use milk, dark, or a mix of chocolate bars depending on how rich you want the cake.
Nutrition Facts Of Chocolate Bar Cake Recipe
Calories: 380 | Fat: 14g | Carbohydrates: 60g | Protein: 4g | Sodium: 330mg | Sugar: 42g