chocolate cake

Easy, quick and delicious!

Today I brought you a juicy chocolate cake. Simple and extremely tasty - chocolate cake is not one of the most popular cakes for nothing! This recipe is really uncomplicated and quickly baked. You are guaranteed to enchant your guests. Because: who doesn't like chocolate, please ?! ♥

Einfacher Schokoladenkuchen aus Rührteig mit einer Glasur aus Schokolade.
Chocolate cake with chocolate glaze

This box cake not only consists of a moist chocolate batter with cocoa, but also contains chocolate chunks or chocolate droplets. Last but not least, the sponge cake is decorated with a delicious chocolate icing. Triple Chocolate, so to speak. Well ... is your mouth watering already ?! I admit it does, because I know how good the cake tastes. And when I write about it like that and also see the pictures, I want to have a piece of it right away.

If you don't like chocolate icing, you can simply dust the cooled chocolate cake with powdered sugar. If you want to decorate the cake a bit more colorfully or if the children are eating with you, you can also sprinkle a few colorful sugar pearls or other sprinkles on the chocolate icing. With children (especially younger ones) I would of course replace the espresso or rum in the batter with milk or sparkling water.

Saftiger Schokokuchen aus Rührteig mit einer Glasur aus Schokolade.
Box cake or Gugelhupf?

What do you prefer? A classic box cake with evenly sized pieces of cake or would you prefer a Gugelhupf à la Kaffeeklatsch at grandma's? No matter what you prefer - this dough can be baked in the loaf pan or in the Gugelhupf baking pan. The baking time doesn't actually change that much. I recommend that you carry out the chopstick test shortly before the end of the specified baking time anyway, as every oven bakes a little differently.

Saftiger Schokoladenkuchen aus Rührteig mit einer Glasur aus Schokolade.
A classic chocolate cake ...

... was missing here on the blog. So this gap had to be closed. And this chocolate cake was worthy of becoming the first chocolate cake on the blog. It's not as if there weren't enough delicious cake recipes already. Of course also with chocolate in all variations, but not a classic chocolate cake. My colorful one immediately strikes me surprise marble cake with a surprise filling. Or mine Espresso chocolate bundt cakethat tastes divine - nothing for the slim line, but really good! My zucchini cake is almost like brownies and wonderfully chocolaty, and even my kids like zucchini. For a chocolate cake in a class of its own, I would have that too Baileys chocolate cup with white chocolate icing on offer. Even those low in fat Low fat brownies are really a pleasure! A large selection of other simple cake recipes can be found under my section Cake made from batter, with enough choice for every taste.

If you're looking for me, I'll bake chocolate cake ... ♥

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CHOCOLATE CAKE

  • Prep Time:
    30 minutes
  • Cook Time:
    1 hour
  • Total Time:
    1 hour 30 minutes
  • Yield:
    1 loaf pan of around 30x11cm or a large Gugelhupf pan of 24 cm
  • Category:
    Cake, dessert, cake, snack, sweet
  • Cuisine:
    American, American, German, German
 piece

Ingredients

Batter

  • 250 g Butter (room temperature)
  • 250 g sugar
  • 6 Eggs (room temperature)
  • 360 g Flour ((also spelled if you like))
  • 40 g cocoa
  • 1 a pack of baking powder
  • 200 g Sour cream (alternatively sour cream or crème fraîche
    )
  • 100 g Soda
  • 40 g Espresso (cooled down) or rum (alternatively milk)
  • 1 Teaspoon vanilla extract (alternatively: 12 Pinch of ground vanilla*)
  • 1 pinch of salt
  • 100 g Chocolate Chunks (or baking-proof chocolate droplets)

Chocolateglaze

  • 75 g Dark chocolate
  • 50 g Milk chocolate ((only dark chocolate is also possible))
  • 10 g Coconut oil

Instructions

Batter

  1. Box shape If necessary, lightly grease and possibly lightly flour.
  2. Preheat the oven to 170-180 ° C top / bottom heat (150-160 ° C convection / hot air).

  3. Whip butter, a pinch of salt and sugar until very creamy.

  4. Gradually add the eggs and stir in.

  5. Briefly stir in the sour cream, sparkling water, espresso and vanilla extract.

    Then mix the flour, cocoa and baking powder and stir in as briefly as possible but thoroughly.

  6. Finally fold in the chocolate chunks.
  7. Spread in the prepared loaf pan.

  8. Bake in a preheated oven at 170-180 ° C top / bottom heat (150-160 ° C convection / hot air) for about 55-60 minutes.
  9. After baking, leave in the mold for about 5 minutes, then turn out and cover with a tea towel and let cool down.

Chocolateglaze

  1. If necessary, finely chop the chocolate and melt it with the coconut oil over a water bath using the vaccination method (see note) or in a heated mixing bowl (e.g. with the program for tempering chocolate).
    Cover the cake with the melted chocolate.

Notes

 
VACCINATION METHOD:

To do this, the chocolate is divided in a ratio of 1/3 to 2/3. The 2/3 are melted over a water bath while stirring. The bowl should only stand in the steam of the water and not directly in the water. When the chocolate is completely melted, it is removed from the water bath and the rest of the chocolate is added. Stir slowly until everything is completely melted. (With this method, the chocolate automatically has the ideal processing temperature and does not become dull.)

Keywords: bake, chocolate, simple, espresso, Gugelhupf, cocoa, box cake, Kenwood, children, cake, sponge cake, sponge cake, rum, juicy, quick, chocolate cake, chocolate, chocolate cake

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CHOCOLATE CAKE | Thermomix recipe

  • Prep Time:
    20 minutes
  • Cook Time:
    1 hour
  • Total Time:
    1 hour 20 minutes
  • Yield:
    1 loaf pan of around 30x11cm or a large Gugelhupf pan of 24 cm
  • Category:
    Cake, dessert, cake, snack, sweet
  • Cuisine:
    American, American, German, German
 piece

Ingredients

Batter

  • 250 g Butter (room temperature)
  • 250 g sugar
  • 6 Eggs (room temperature)
  • 360 g Flour ((also spelled if you like))
  • 40 g cocoa
  • 1 a pack of baking powder
  • 200 g Sour cream (alternatively sour cream or crème fraîche
    )
  • 100 g Soda
  • 40 g Espresso (cooled down) or rum (alternatively milk)
  • 1 Teaspoon vanilla extract (alternatively: 12 Pinch of ground vanilla*
    )
  • 1 pinch of salt
  • 100 g Chocolate Chunks (or baking-proof chocolate droplets)

Chocolateglaze

Instructions

Batter

  1. Box shape If necessary, lightly grease and possibly lightly flour.
  2. Preheat the oven to 170-180 ° C top / bottom heat (150-160 ° C convection / hot air).

  3. Put the butter, a pinch of salt and sugar in the mixing bowl and stir for 4 minutes / speed 4 until very frothy.

  4. Gradually add the eggs through the opening in the lid, 4 min. / Speed 4.

  5. Add sour cream, sparkling water, espresso, vanilla, flour, cocoa and baking powder, 40 sec / speed 4.
  6. Finally, mix in the Chocolate Chunks for 10 seconds / speed 4 / counterclockwise rotation.
  7. Spread in the prepared loaf pan.

  8. Bake in a preheated oven at 170-180 ° C top / bottom heat (150-160 ° C convection / hot air) for about 55-60 minutes.
  9. After baking, leave in the mold for about 5 minutes, then turn out and cover with a tea towel and let cool down.

Chocolateglaze

  1. Put the chocolate in pieces in the mixing bowl and grind for 10 sec / speed 8, then push down with the spatula.

    Melt for 3-5 minutes / 50 ° C / speed 2.

    Cover the cake with the melted chocolate.

Notes

 

 

Keywords: bake, chocolate, simple, espresso, cocoa, box cake, children, cake, sponge cake, sponge cake, rum, juicy, quick, chocolate cake, chocolate, chocolate cake, Thermomix

 

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6 thoughts on “Schokoladenkuchen”

  1. Katrinchen86

    There is far too much batter for a loaf pan. If I had poured everything in completely, the dough would have overflowed. Have a standard size loaf pan (30 × 11.5 × 7). There is nothing wrong with the taste! There's hell score for that 🙂

  2. The taste is perfect and the quantity is exactly the right size for a loaf pan, I didn't overflow 🙂

  3. Full points. Juicy, chocolaty and not too sweet. I varied the ingredients a bit 100 grams of ground almonds and less flour, only 180 grams of whole cane sugar, 200 grams of butter and 50 grams of yoghurt a little cornstarch. The result is perfect. Great blog ... The recipes I've tried so far have all turned out well. Thanks,

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