Quick Chocolate Cake

Quick Chocolate Cake! Even better on the second day!

Yield: 12 servings   Top off with Powdered Sugar and Pomegranate Seeds for a festive appearnace and delicious taste (in place of using frosting).





1 + 1/2 cup (170 g) all-purpose flour
3 tablespoons unsweetened cocoa powder (dutched/dark) or Dense Chocolate Drink Mix (Ciobar)
2 teaspoons baking powder
2 pinches salt
1 cup (220 g) sugar
2 teaspoons vanilla essence
3/4 cup (1.8 dl) milk
3/4 cup (1.8 dl) vegetable oil (flavorless)
2 eggs


Preheat oven to 350 deg F ( 180 deg C)

  1. Grease a 9 inch (23 cm) cake tin.
  2. Mix flour, cocoa powder, baking powder, salt, sugar and vanilla essence in a bowl.
  3. Add milk, vegetable oil and eggs.
  4. Mix everything together until smooth, either by hand or by using an electric mixer at slow speed. If the batter is too runny you may add slightly more flour.
  5. Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes.
  6. After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge).



Ingredients for frosting

1 stick (1/2 cup) + 3 tablespoons (160 g) softened butter
3 cups (7.2 dl) powdered sugar or confectioner’s sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon vanilla extract
4 to 5 tablespoons lukewarm milk

  1. Cream the softened butter with powdered sugar in a bowl. Add cocoa, vanilla and 4 tablespoons lukewarm milk, and mix until smooth. Do not over-mix. If necessary, add some more milk.
  2. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake.
  3. This cake should have room temperature when served.