The Chocoholic'S Chocolate Cake Recipe

Name: The Chocoholic'S Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (2 sticks) butter, chopped; 1 tbsp instant coffee granules; 2 1/4 cups sugar; 1 tsp vanilla extract; 4 oz semi-sweet chocolate, coarsely chopped; 2 None eggs; 1 3/4 cups self-rising flour; 1 1/4 cups flour; 1/4 cup unsweetened cocoa powder; 6 oz white chocolate, melted; 3 oz Whoppers malted milk balls; None None FOR THE CHOCOLATE GANACHE; 1/3 cup light cream; 4 oz semi-sweet chocolate, coarsely chopped

Servings: persons

1 cup (2 sticks) butter, chopped
1 tbsp instant coffee granules
2 1/4 cups sugar
1 tsp vanilla extract
4 oz semi-sweet chocolate, coarsely chopped
2 None eggs
1 3/4 cups self-rising flour
1 1/4 cups flour
1/4 cup unsweetened cocoa powder
6 oz white chocolate, melted
3 oz Whoppers malted milk balls
None None FOR THE CHOCOLATE GANACHE
1/3 cup light cream
4 oz semi-sweet chocolate, coarsely chopped

1
Preheat the oven to 300u00b0F. Grease a deep 9 inch-square cake pan; line the bottom and sides with parchment paper.
2
Heat the butter, coffee, 1 1/2 cups water, sugar, vanilla extract and semi-sweet chocolate in a large saucepan, stirring until smooth. Transfer the mixture to a large bowl; cool for 20 mins. Stir in the eggs and sifted dry ingredients, in two batches. Pour the mixture into the cake pan.
3
Bake the cake for 1 1/2-1 3/4 hours until toothpick inserted into center comes out clean. Cool in pan 15 mins. Remove from pan; cool completely on wire rack.
4
For the chocolate ganache, stir the ingredients in a small saucepan on low heat until smooth. Cover and refrigerate for 1 hour or until spreadable.
5
Spread the white chocolate into an 8 x 6-inch rectangle on parchment paper. Let stand until just set. Using a 1-inch and 2-inch star cutter, cut as many stars as possible from the chocolate. Let stand for about 30 mins or until firm.
6
Spread the cake with ganache. Decorate with chocolate stars and Whoppers.

1880

kcal

Calories

Fat

246

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup (2 sticks) butter, chopped, 1 tbsp instant coffee granules, 2 1/4 cups sugar, 1 tsp vanilla extract, and more.

Yes, The Chocoholic'S Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

The Chocoholic'S Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions