Easy Chocolate Cake
Serves 10-12 | with Candy Cane FrostingCalories
:
1770 kcalProtein
:
25g proteinTotal
:
50 minutesDifficulty
:
EasyAllergens:
- Wheat
- Milk
- Egg
- Fish
- Sesame
- Mustard
- Sulphites
- Egg
- Tree nuts
- Crustaceans
- Gluten
- Peanuts
- Soy
- May contain traces of allergens
- Milk
- Wheat
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
/ Serving 4 people
800 g
Vanilla Baking Mix
(Contains: Wheat, Milk May be present: Fish, Sesame, Mustard, Sulphites, Egg, Tree nuts, Crustaceans, Gluten, Peanuts, Soy)
1.5 cup
Cocoa Powder
(May be present: Soy, Fish, Sesame, Tree nuts, Peanuts, Mustard, Milk, Egg, Wheat, Crustaceans, Sulphites)
4 unit(s)
Egg
(Contains: Egg)
86 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
113 mL
Cream
(Contains: Milk)
2 cup
Icing Sugar
(May be present: Peanuts, Sesame, Sulphites, Mustard, Fish, Crustaceans, Soy, Wheat, Egg, Milk, Tree nuts)
226 g
Unsalted Butter
(Contains: Milk)
1 unit(s)
Candy Canes
(May be present: Egg, Milk, Soy, Wheat)
Not included in your delivery
¼ tsp
Salt*
Nutrition facts
Calories1770 kcal
Fat70 g
Saturated Fat41 g
Carbohydrate284 g
Sugar179 g
Dietary Fiber16 g
Protein25 g
Cholesterol355 mg
Sodium2150 mg
Trans Fat2 g
Potassium1050 mg
Calcium300 mg
Iron20.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Before starting, preheat the oven to 350ºF.
- Cut butter into 16-equal pieces (NOTE: Each piece is 1 tbsp!)
- Place 10 tbsp butter into a large bowl, then set aside to soften.
- Grease the base and sides of an 9X13-inch baking dish, then line the base and sides with parchment paper, leaving a 2-inch overhang. (TIP: The overhang will make it easy for you to remove the cake from the pan later.)
2
- In a large microwavable bowl, melt remaining 6 tbsp butter.
- Add sour cream, eggs and 2 cups water, then whisk to combine.
- Add vanilla baking mix and cocoa powder, then stir until batter is smooth and well combined. Transfer batter to prepared baking dish.
- Bake for 30-40 min in the middle of the oven, until a toothpick inserted into the centre of the cake comes out mostly clean.
3
- Transfer baking dish to a wire rack to cool for 5 min.
- Once cool to touch, place a wire rack over top of the cake, then flip cake upside down. Remove the cake pan and carefully peel off the parchment paper.
- Leave on the rack to cool completely.
4
- While cake bakes, unwrap candy canes. Place in a medium zip-top bag, then close. Using a heavy-bottom pot, crush candy canes.
- To the large bowl with softened butter, add icing sugar, 2 tbsp cream and 1/4 salt.
- Beat for 2-3 min, until light and fluffy. (TIP: If you have an electric mixer, use it here!)
5
- Spread frosting over the flat side of the cooled cake, then use the back of a large spoon to create swoops.
- Sprinkle with crushed candy canes.
- Slice and serve.
