Chocolate Spoonful Cake is your ultimate answer for a quick, decadent dessert experience that’s surprisingly easy to whip up, perfect for satisfying those intense chocolate cravings in minutes. This recipe delivers pure, unadulterated chocolate bliss with minimal fuss, making it a go-to for busy bakers and dessert enthusiasts alike.
Key Ingredients for Chocolate Spoonful Cake
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder (natural or Dutch-process)
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup (60ml) milk
- 1/4 cup (45g) chocolate chips (semi-sweet or dark for extra richness)
- For the Ganache Topping:
- 1/2 cup (90g) semi-sweet chocolate chips
- 1/4 cup (60ml) heavy cream
How to Make Chocolate Spoonful Cake
This Chocolate Spoonful Cake is designed for pure indulgence with ultimate ease, boasting a luxuriously rich texture and deeply satisfying chocolate flavor that feels like a special treat. The magic lies in its simple preparation and the luscious, flowing ganache topping, making it ideal for those moments when only chocolate will do. Expect to spend about 20 minutes on preparation and 15-20 minutes for baking.
Step-by-Step Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease and flour a 6-inch round cake pan or an 8×8 inch baking dish. For an extra decadent touch, you can also line the bottom with parchment paper.
- Cream Butter and Sugar: In a medium bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer, or longer by hand.
- Add Wet Ingredients: Beat in the large egg and vanilla extract until well combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
- Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. This step ensures that the leavening agents and cocoa are evenly distributed.
- Alternate Dry and Wet: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed (or stir by hand) until just combined. Be careful not to overmix the batter.
- Fold in Chocolate Chips: Gently fold in the chocolate chips. This adds wonderful bursts of melted chocolate throughout the cake.
- Pour Batter: Pour the batter into the prepared cake pan and spread it evenly.
- Bake: Bake for 15-20 minutes, or until a wooden skewer or toothpick inserted into the center comes out with moist crumbs attached (not wet batter). The baking time will vary slightly depending on your oven and the size of your pan.
- Prepare Ganache: While the cake is baking or cooling slightly, prepare the ganache. In a heatproof bowl, place the semi-sweet chocolate chips. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges.
- Pour Ganache: Pour the hot cream over the chocolate chips. Let it sit for 5 minutes to allow the chocolate to melt, then whisk gently until smooth and glossy.
- Top the Cake: Once the cake is out of the oven and still warm (or cooled if you prefer), carefully pour the chocolate ganache over the top, allowing it to spread and drip down the sides.
- Serve: Let the ganache set for a few minutes before slicing and serving your gloriously rich Chocolate Spoonful Cake.
Why You’ll Love This Chocolate Spoonful Cake
You’ll absolutely adore this Chocolate Spoonful Cake for its intensely rich, fudgy texture that melts in your mouth with every bite, offering a deeply satisfying chocolate experience that rivals any bakery-bought treat. The homemade advantage is immense; by whipping this up yourself, you not only save money but also control the quality of ingredients, ensuring a truly homemade deliciousness without breaking the bank. The combination of moist, tender cake studded with luscious chocolate chips, crowned with a velvety smooth chocolate ganache, makes this a showstopper that’s deceptively simple to create, unlike more involved chocolate cakes.
Imagine the sheer joy of digging into a warm slice of this incredible cake, with the bittersweet chocolate ganache artfully cascading down its sides. It’s the perfect antidote to a long day and a delightful way to celebrate even the smallest moments. If you’re a fan of intensely chocolatey desserts, this will quickly become your new favorite, even more so than a classic chocolate lava cake because of its easier preparation and satisfyingly cohesive texture. Ready to bake pure happiness? Give this Chocolate Spoonful Cake a try today – your taste buds will thank you!
Storing and Reheating Tips
Storing Leftovers:
Your delicious Chocolate Spoonful Cake can be stored at room temperature for up to 2 days if it’s not too warm, provided it’s covered tightly with plastic wrap or in an airtight container. For longer storage or in warmer climates, it’s best to refrigerate the cake.
- Refrigeration: To store in the refrigerator, wrap the cake tightly in plastic wrap, then in aluminum foil, or place it in an airtight container. It will keep well for up to 4-5 days. The ganache may firm up slightly in the fridge.
- Freezing: For longer-term storage, wrap individual slices or the entire cake tightly in plastic wrap, then in aluminum foil, and place in a freezer-safe bag or container. The cake can be frozen for up to 1-2 months.
Reheating:
- Room Temperature: To enjoy at room temperature, simply let refrigerated cake sit out for about 30-60 minutes before serving.
- Microwave Reheating: For a warm, gooey slice, reheat individual portions in the microwave on a low power setting for 15-20 seconds, or until warmed through. Be careful not to overheat, as this can make the cake dry.
- Oven Reheating: For a more even reheat, place a slice on a baking sheet and warm in a preheated oven at 300°F (150°C) for about 5-10 minutes.
- Thawing Frozen Cake: To thaw a frozen cake, remove it from the freezer and let it thaw in the refrigerator overnight, then bring to room temperature as described above. For immediate enjoyment, you can gently reheat a thawed slice using the microwave or oven methods.
Final Thoughts
This Chocolate Spoonful Cake is a testament to how simple ingredients can create an incredibly decadent and satisfying dessert. Give it a try; it’s a guaranteed crowd-pleaser that’s as easy to make as it is to devour!
Chocolate Spoonful Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease and flour a 6-inch round cake pan or an 8×8 inch baking dish. For an extra decadent touch, you can also line the bottom with parchment paper.
- In a medium bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer, or longer by hand.1/2 cup Unsalted butter, softened, 1/2 cup Granulated sugar
- Beat in the large egg and vanilla extract until well combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated.1 Large egg, 1 teaspoon Vanilla extract
- In a separate small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. This step ensures that the leavening agents and cocoa are evenly distributed.1/2 cup All-purpose flour, 1/4 cup Unsweetened cocoa powder, 1/4 teaspoon Baking powder, 1/8 teaspoon Salt
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed (or stir by hand) until just combined. Be careful not to overmix the batter.1/2 cup All-purpose flour, 1/4 cup Unsweetened cocoa powder, 1/4 teaspoon Baking powder, 1/8 teaspoon Salt, 1/4 cup Milk
- Gently fold in the chocolate chips. This adds wonderful bursts of melted chocolate throughout the cake.1/4 cup Chocolate chips
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 15-20 minutes, or until a wooden skewer or toothpick inserted into the center comes out with moist crumbs attached (not wet batter). The baking time will vary slightly depending on your oven and the size of your pan.
- While the cake is baking or cooling slightly, prepare the ganache. In a heatproof bowl, place the semi-sweet chocolate chips. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges.1/2 cup Semi-sweet chocolate chips, 1/4 cup Heavy cream
- Pour the hot cream over the chocolate chips. Let it sit for 5 minutes to allow the chocolate to melt, then whisk gently until smooth and glossy.1/2 cup Semi-sweet chocolate chips, 1/4 cup Heavy cream
- Once the cake is out of the oven and still warm (or cooled if you prefer), carefully pour the chocolate ganache over the top, allowing it to spread and drip down the sides.1/2 cup Semi-sweet chocolate chips, 1/4 cup Heavy cream
- Let the ganache set for a few minutes before slicing and serving your gloriously rich Chocolate Spoonful Cake.