Recipes

Okay, friends, let’s talk about comfort. Real comfort. The kind that comes in a slice of cake, preferably with a steaming mug of… well, coffee, naturally! I’ve been tinkering with this easy coffee chocolate cake recipe for a while now, and honestly, it’s become a bit of a staple in my kitchen. It’s the kind of dessert that just feels like a hug. ❤️

It all started a few years ago when my sister’s birthday rolled around. She’s a huge chocolate fan, but also loves a little something extra, a little zing. I stumbled across a recipe online (shoutout to Completely Delicious – they always have amazing inspiration!) but it was… ambitious. Like, needed-a-second-oven ambitious. And let’s be real, my kitchen isn’t exactly sprawling. Plus, I’m all about making things accessible, and a cake that requires a degree in baking logistics just isn’t my style. I wanted an easy coffee chocolate cake recipe that anyone could whip up, even on a busy weeknight.

So, I scaled it down, simplified the method, and started experimenting. I swapped out sour cream for yoghurt – because honestly, who always has sour cream on hand? – and focused on making the process super straightforward. I really wanted to create an easy coffee chocolate cake recipe that didn’t intimidate anyone. I’m a firm believer that baking shouldn’t be stressful! It should be fun. It should be… well, easier! That’s my motto, after all: “Fun Cooking, Easier Life!” ✨

The first time I made it, I sliced it in half and did a classic layered cake with the ganache between and on top. Delicious, absolutely. But this time around, I decided to keep it simple – a single layer, generously covered in that silky, dreamy coffee ganache. Honestly? Both ways are amazing. It really just comes down to preference.

And speaking of the ganache… oh. my. goodness. It’s seriously good enough to eat straight from the saucepan (don’t judge!). The combination of the dark chocolate and the coffee is just… chef’s kiss. It’s rich, it’s decadent, and it’s the perfect complement to the moist, chocolatey cake. I used Bru instant coffee powder, which I swear gives it the best flavor, but espresso powder works great too. I’ve even heard people use strong brewed coffee, though I find the flavor isn’t quite as concentrated.

I’ve been traveling a bit lately, exploring different culinary cultures (more on that in a future post!), and it’s really reinforced my belief that good food doesn’t have to be complicated. It’s about using quality ingredients and letting the flavors shine. This cake is a perfect example of that. It’s a simple recipe, but the result is truly special. It’s the kind of cake you’ll want to make again and again, and the kind of cake that will impress your friends and family without requiring hours in the kitchen. I’m telling you, this easy coffee chocolate cake recipe is a game-changer.

And one last tip? Don’t refrigerate it! Butter cakes tend to dry out in the fridge. Let it sit at room temperature, and if you really want to elevate the experience, warm it up just a little before serving. Trust me on this one. It makes all the difference.

Easy Coffee Chocolate Cake Recipe

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An easy coffee chocolate cake recipe that’s perfect for any occasion. This moist and decadent cake is topped with a silky coffee ganache and is sure to become a staple in your kitchen.

• Author: Michael Carter
• Prep Time: 30 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 35 minutes
• Yield: 8 large slices 1x
• Category: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

1/2 cup plus 2 tbsps boiling hot water (155 ml)

4 tsps instant coffee powder

1/3 cup cocoa powder (30 gms)

1 and 1/3 cups all-purpose flour (160 gms)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt (if using unsalted butter)

140 gms butter, at room temperature

1/2 cup brown sugar (105 gms)

3/4 cup caster sugar (140 gms)

2 eggs, at room temperature

1 and 1/2 tsp vanilla extract

1/3 cup plain thick yoghurt (75 gms), at room temperature

100 gms chocolate (50% to 60% dark), finely chopped

3/4th cup whipping cream/regular cream (190 ml)

2 tsps instant coffee

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Instructions

1. Preheat the oven to 160°C (320°F) and grease a 9″ springform tin or round cake tin.
2. Combine the hot water and coffee powder, stirring until dissolved. Set aside to cool.
3. In a large bowl, sift the cocoa, flour, baking powder, baking soda, and salt. Set aside.
4. In a mixing bowl, beat the butter and sugars with a hand mixer until pale and creamy.
5. Add the eggs and vanilla and beat to combine.
6. Add a couple of tablespoons of the flour mixture to stabilise the batter then beat in the yoghurt.
7. Now, add the rest of the flour mixture and the cooled coffee alternately, starting and ending with the flour. Fold gently with a silicone spatula till you have a smooth, not very thick batter.
8. Pour into the prepared tin and smoothen the top.
9. Bake for 1 hour and then another 5 to 10 minutes until a toothpick poked in the center comes out clean. Start checking for doneness at 50 minutes because ovens vary.
10. Allow the cake to cool completely at room temperature.
11. To make the ganache, combine the cream and coffee powder in a small saucepan and gently heat on low, till warm and barely simmering, not boiling.
12. Pour over the finely chopped chocolate and let it rest for a minute. Then use a spatula to stir until the chocolate has melted completely and the ganache is smooth and glossy.
13. Let the ganache cool for 10 mins, then place in the fridge for 20 minutes to thicken it.
14. Pour slowly over the top of the cake, and smoothen around the sides.

Notes

• I used Bru instant coffee powder in both the cake and the ganache. Four teaspoons gives a noticeable but not overpowering flavour.
• Watch this cake come together on Instagram!
• Cake batter from a recipe in the Baked Explorations cookbook via Completely Delicious
• Store in an airtight tin for up to 5 days.

Nutrition

• Serving Size: Per Serving – approximate
• Calories: 450Cal
• Fat: 25g
• Carbohydrates: 50g
• Protein: 5g

I hope you guys give this recipe a try! Let me know what you think in the comments below – and don’t forget to rate it! Happy baking! ❤️

Okay, friends, let’s talk dessert. Specifically, let’s talk about a dessert that’s basically a hug in cake form. I’m talking about Tres Leches, but leveled UP. I’ve been playing around with this easy chocolate tres leches cake recipe for a while now, and honestly? It’s become a bit of an obsession. It all started last spring, actually. I was in Mexico City for a food photography gig – seriously, the light there is chef’s kiss – and I stumbled upon this tiny little bakery. They had a Tres Leches in the window, and it just…called to me. It wasn’t chocolate, though. It was the classic vanilla, and it was incredible. But, being me, I immediately started thinking, “What if…chocolate?”

And that’s how this whole adventure began! I wanted to create a version that was just as light and airy as the original, but with that deep, satisfying chocolate flavor we all crave. It took a few tries, tweaking the sponge, perfecting the milk soak, but I think I’ve finally nailed it. This easy chocolate cake recipe is seriously a game-changer. It’s perfect for birthdays, potlucks, or just a Tuesday night when you need a little something special. Honestly, it’s so good, it might just become your new go-to.

Now, I know what you might be thinking: “Tres Leches? Sounds complicated!” But trust me, it’s not. That’s the whole point of Easy Recipes List, right? We’re all about making delicious food accessible to everyone. This recipe is broken down into super easy steps, and I’ve included a video in the recipe card (you’ll find it at the bottom of the post!) to walk you through everything. Don’t be intimidated by the meringue-like egg whites – it’s easier than you think! I remember the first time I tried making meringue, I was convinced I’d mess it up. I spent like, an hour just staring at the mixer, willing those egg whites to stiffen up! 😂 But once they did, it was a total victory.

And the chocolate! Oh, the chocolate. We’re using cocoa powder in everything – the sponge, the milk soak, and the whipped cream. It’s a chocolate lover’s dream. I prefer Dutch-processed cocoa for a richer, smoother flavor, but natural cocoa powder will work just fine too. The key is to find a good quality cocoa that you enjoy. I’ve been experimenting with different brands lately, and I’m really loving it. It really elevates the flavor.

I also want to mention something about soaking the cake. Don’t be shy! You want to make sure that milk mixture gets everywhere. That’s what makes Tres Leches so incredibly moist and delicious. I usually just pour it slowly and evenly over the cake, making sure to get the edges too. Then, I cover it with plastic wrap and let it chill in the fridge for at least two hours. Honestly, the longer it sits, the better it gets. I’ve even made it a day ahead of time, and it was phenomenal. It’s a perfect make-ahead dessert for entertaining! This easy chocolate tres leches cake recipe is a lifesaver when you’re short on time.

And finally, the whipped cream. I like to use a stabilized whipped cream, which means it holds its shape better and doesn’t weep. But if you’re short on time, you can definitely use a simple whipped cream recipe. Just be aware that it might not be quite as stable. I’ve included a simple recipe in the notes section below. This easy chocolate tres leches cake recipe is all about making things easy, so don’t stress about perfection!

Easy Chocolate Tres Leches Cake Recipe

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This easy chocolate tres leches cake recipe is a chocolate lover’s dream! It’s light, airy, and incredibly moist, perfect for any occasion.

• Author: Michael Carter
• Prep Time: 20 minutes
• Cook Time: 25 minutes + Waiting Time: 2 hours 30 minutes
• Total Time: 2 hours 45 minutes
• Yield: 20 servings 1x
• Category: Dessert
• Cuisine: Mexican-Inspired

Ingredients

Scale 1x2x3x

¾ cup (90 g) all-purpose flour

¼ cup (30 g) cornstarch

¼ cup unsweetened cocoa powder

1 tsp instant coffee powder

1½ tsps baking powder

¼ tsp salt

5 large eggs, room temperature, separated

1 cup (200 g) white granulated sugar, separated

1½ tbsps warm water

2 tsps vanilla extract

2 tbsps (30 g) vegetable oil

1¾ cups (425 g) evaporated milk

1 cup (305 g) sweetened condensed milk

¾ cup (180 g) heavy cream

2 tbsp (14 g) unsweetened cocoa powder

1 cup (225 g) mascarpone, cold

½ cup (55 g) powdered sugar

3 tbsp (20 g) unsweetened cocoa powder

1 tsp vanilla extract

1½ cups (335 g) heavy cream, cold

Semi-sweet chocolate, finely grated

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Instructions

1. Preheat oven to 180°C (350°F) and grease only the bottom of a 9×13-inch cake pan.
2. Sift together flour, cornstarch, cocoa powder, coffee powder, baking powder, and salt.
3. Whip egg whites until foamy, then gradually add ½ cup sugar and continue mixing until stiff peaks form. Set aside.
4. In a large bowl, combine remaining sugar with warm water, then add egg yolks and vanilla. Whip until pale and thickened.
5. Slowly stream in vegetable oil while mixing.
6. Fold in half of the whipped egg whites, then gently fold in the sifted dry ingredients.
7. Fold in remaining egg whites until just combined.
8. Pour batter into prepared pan and spread evenly. Tap to release air bubbles.
9. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
10. Immediately drop the cake tin from a height of about 10cm onto your counter. Invert onto a wire rack and cool for 30 minutes.
11. Combine evaporated milk, condensed milk, heavy cream, and cocoa powder in a jug. Whisk until combined.
12. Poke holes all over the cooled sponge with a fork.
13. Pour milk mixture evenly over the cake.
14. Cover with plastic wrap and refrigerate for at least 2 hours.
15. Combine mascarpone, powdered sugar, cocoa, and vanilla in a bowl. Mix until combined.
16. Add heavy cream and whip until stiff peaks form.
17. Spread whipped cream evenly over the cake. Garnish with grated chocolate, if desired.

Notes

• For best results, use gram measurements.
• This cake is best stored in the fridge for up to 4 days.
• It’s not freezer-friendly.
• Don’t be afraid to experiment with different toppings! A sprinkle of cinnamon or a few fresh berries would be delicious.

Nutrition

• Serving Size: 20 servings
• Calories: 348kcal
• Sugar: 26g
• Sodium: 140mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 6g
• Trans Fat: 0.01g
• Carbohydrates: 33g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 103mg

I really hope you give this easy chocolate tres leches cake recipe a try! Let me know what you think in the comments below. I love seeing your creations! Happy baking! ❤️

Okay, friends, let’s talk chocolate. Like, really talk chocolate. I’ve been thinking a lot lately about those days where you just…need something. Not necessarily something fancy, not something Instagram-worthy (though, let’s be real, this is pretty Instagrammable 😉), but something that just wraps you up in a warm hug. For me, that’s almost always chocolate. And not just any chocolate, but a seriously good, deeply satisfying chocolate cake.

I remember being a kid, and my grandma, Nana Rose, always had a Bundt cake cooling on the counter. It wasn’t always chocolate, sometimes it was lemon, sometimes spice, but it was always there. It was the smell of her house, the feeling of being loved, all baked into one beautiful, ring-shaped cake. I’ve been trying to recreate that feeling for years, and honestly? I think I’ve gotten pretty close with this easy chocolate chocolate chip cake recipe.

It’s funny, you know? I have a degree in Nutrition and Culinary Arts, I’ve worked in professional kitchens, I spend hours perfecting techniques… but sometimes, the best recipes are the ones that are ridiculously simple. This one is a prime example. It uses a cake mix, yes, I said it! Don’t judge! It’s about making life easier, remember? “Fun Cooking, Easier Life!” – that’s my motto, and I stand by it. This isn’t about showing off culinary skills; it’s about creating a moment of joy. And honestly, adding that instant chocolate pudding mix? Game changer. It makes the cake unbelievably moist and fudgy.

I was actually testing this [easy chocolate chocolate chip cake recipe] last week when my friend, Liam, came over. He’d had a rough day – work stress, car trouble, the whole nine yards. He walked in looking completely defeated. I didn’t even ask what was wrong, I just started mixing this cake. The smell alone started to lift his spirits. By the time it came out of the oven, he was practically beaming. We sat at the kitchen table, devoured a slice (okay, maybe two), and just talked. It was a reminder that sometimes, the simplest things are the most powerful.

And let’s talk about those chocolate chips! Mini semi-sweet are the way to go. They distribute perfectly throughout the cake, ensuring every single bite is packed with chocolatey goodness. I’ve tried using different kinds – dark chocolate, milk chocolate, even white chocolate – but the mini semi-sweet just hit the spot. It’s a classic for a reason.

I’ve made this cake for birthdays, potlucks, just-because-it’s-Tuesday nights… it’s always a hit. It’s also surprisingly versatile. You can frost it with a simple chocolate ganache, dust it with powdered sugar, or even serve it with a scoop of vanilla ice cream. Honestly, it’s delicious all on its own. I’ve even experimented with adding a swirl of raspberry jam to the batter – it’s divine! This [easy chocolate chocolate chip cake recipe] is a blank canvas for your creativity.

And the best part? It’s so incredibly easy. Seriously, if I can do it after a long day of filming for Easy Recipes List, you can do it too. Don’t be intimidated by baking. It’s not about perfection; it’s about having fun and creating something delicious. So, grab your ingredients, preheat your oven, and let’s get baking! You deserve a little chocolate in your life. And trust me, this [easy chocolate chocolate chip cake recipe] will deliver.

Easy Chocolate Chocolate Chip Cake Recipe

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This easy chocolate chocolate chip cake recipe is the perfect comfort food! It’s ridiculously simple to make, using a cake mix and instant pudding for a moist and fudgy result. A warm hug in every bite!

• Author: Michael Carter
• Prep Time: 15 mins
• Cook Time: 1 hr
• Total Time: 1 hr 15 mins
• Yield: 12 servings 1x
• Category: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

1 (15.25 ounce) package chocolate cake mix

1 (3.9 ounce) package instant chocolate pudding mix

1 cup vegetable oil

4 large eggs

½ cup hot water

1 cup sour cream

1 teaspoon vanilla extract

1 cup mini semi-sweet chocolate chips

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Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
2. Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth.
3. Stir in chocolate chips.
4. Pour batter into prepared pan.
5. Bake in the preheated oven for 1 hour.
6. Allow to cool.

Notes

• For an extra decadent touch, drizzle with a chocolate ganache after cooling.
• Store leftover cake in an airtight container at room temperature for up to 3 days.
• Feel free to experiment with different types of chocolate chips!
• Don’t forget to rate and comment below – I love hearing from you!

Nutrition

• Serving Size: 1 slice
• Calories: 516 Cal
• Fat: 35g
• Carbohydrates: 50g
• Protein: 6g

You know, my birthday cake growing up was always chocolate. My mom wasn’t a fancy baker, but she always made sure there was a chocolate cake with a mountain of frosting. It just felt… comforting. And now, thinking about the future, I can’t wait to be making this same kind of memory with my own little ones. It’s a few years off yet, but it’s fun to dream! ✨

What I love about this easy chocolate cake recipe for kids is that it doesn’t feel like you’re sacrificing flavor for simplicity. It’s genuinely good. It rivals a box mix, honestly, but you get the satisfaction of knowing you made it from scratch. And let’s be real, that’s a good feeling. Plus, getting the kids involved? Priceless. It’s a great way to teach them about measuring, following instructions, and, of course, enjoying the fruits (or, in this case, the chocolate!) of their labor.

I’ve been trying to focus more on recipes that are accessible to everyone, especially families. Life is hectic, and nobody has time for complicated, multi-step recipes. This easy chocolate cake recipe for kids is the answer! It’s quick, it’s easy, and it’s guaranteed to bring a smile to everyone’s face. I mean, who doesn’t love chocolate cake?

I was thinking about how this cake would be perfect for a little after-school treat, a birthday party, or even just a cozy weekend baking session. It’s so versatile! You can add sprinkles, chocolate chips, or even a swirl of peanut butter to the frosting. Get creative! That’s the whole point of cooking, right? To have fun and make something delicious.

And honestly, the frosting is just as easy as the cake. It’s a simple buttercream, but it’s perfectly sweet and creamy. My mom always said the frosting was the best part, and I have to agree. It’s the perfect finishing touch to this already amazing cake.

I’m a huge believer in the idea that cooking doesn’t have to be intimidating. It should be fun, relaxing, and a way to connect with the people you love. That’s my motto: “Fun Cooking, Easier Life!” And this easy chocolate cake recipe for kids embodies that perfectly. It’s a reminder that you don’t need to be a professional chef to create something delicious and memorable.

Easy Chocolate Cake Recipe For Kids

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This easy chocolate cake recipe is perfect for kids to help make! It’s quick, simple, and tastes amazing – even better than a box mix!

• Author: Michael Carter
• Prep Time: 1 hour (including cooling time)
• Cook Time: 25 minutes
• Total Time: 1 hour 25 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

1 ½ cups all-purpose flour

3 Tablespoons cocoa powder

1 cup Sugar

1 teaspoon baking soda

1 teaspoon salt

6 Tablespoons vegetable oil

1 Tablespoon white vinegar

1 teaspoon vanilla extract

1 cup cold water

4 Tablespoons Butter

2 Tablespoons cocoa powder

1 ½ Cups Powdered Sugar

dash of salt

2 Tablespoons milk

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Instructions

1. Preheat Oven to 350 degrees. Grease an 8″ square casserole dish (for a round cake you can use one 9″ cake pan).
2. Sift the dry ingredients together and stir with a fork until well-mixed.
3. Make three wells in the dry ingredients. Pour the oil into the first well, the vinegar into the second, and the vanilla into the third.
4. Pour the cold water over the top of it all, then stir with a fork until well-blended.
5. Pour into greased pan and bake at 350 for about 25 minutes, until a toothpick inserted in the center comes out clean.
6. Let it cool, then frost.
7. For the frosting: Cream together the butter, sugar, cocoa and salt until well-mixed. Add the liquid and beat until fluffy.

Notes

• Feel free to add sprinkles, chocolate chips, or a swirl of peanut butter to the frosting!
• Store leftover cake in an airtight container at room temperature for up to 3 days.
• Don’t be afraid to get the kids involved – it’s all about having fun!
• Let me know what you think in the comments below! Rate this recipe and share your baking adventures with me!

Nutrition

• Serving Size: 8 servings
• Calories: 421 kcal
• Sugar: 47g
• Sodium: 482mg
• Fat: 16g
• Saturated Fat: 12g
• Carbohydrates: 67g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 15mg

Okay, friends, let’s talk cake. Specifically, let’s talk about this easy chocolate sponge cake recipe that I’ve been obsessed with lately. You know me, I’m all about making things approachable, taking the intimidation out of the kitchen, and proving that delicious doesn’t have to mean difficult. And honestly? This cake is the embodiment of that philosophy.

I remember being a kid, and my grandma used to make these incredible Victorian sponge cakes. They were always so light and airy, and she’d fill them with fresh raspberries and whipped cream. It was pure magic. But honestly, watching her make it felt…complicated. Like a secret art form only grandmas possessed! I always thought, “There’s no way I can pull that off.”

Fast forward to culinary school, and I realized a lot of that “complexity” was just technique. And a little bit of understanding why things work. That’s what I try to bring to “Easy Recipes List” – breaking down those barriers and showing you that you absolutely can create something amazing. This chocolate cake is a perfect example. It’s based on my original sponge cake, but with a gorgeous chocolate twist.

And let me tell you, the secret to this cake’s incredible lightness isn’t some fancy ingredient or complicated method. It’s actually…less flour! I know, it sounds counterintuitive, right? But trust me on this one. I’ve experimented with so many sponge cake recipes, and I found that a lot of them just use way too much flour, resulting in a cake that’s dense and heavy. Instead, I substitute a good portion of the flour with cornstarch. It thickens the batter without creating too much gluten, which is what gives you that unbelievably soft, airy texture. It really is a “better than bakery” kind of cake, and it’s all thanks to that little trick.

I was actually chatting with a friend the other day, Sarah, who was saying she’s always been too scared to attempt a sponge cake. She thought it was just too finicky. And that’s totally understandable! Sponge cakes can be tricky, but I’ve really tried to make this easy chocolate sponge cake recipe as foolproof as possible. I’ve included tons of detail in the instructions, and I’m always here to answer your questions if you get stuck. Don’t be afraid to reach out!

Speaking of details, I’ve also included notes on things like oven temperature (fan vs. no fan – important!), and how to properly cool the cakes to prevent them from collapsing. Seriously, those little things make all the difference. And don’t skip the simple syrup! It seems like an extra step, but it keeps the cake beautifully moist and prevents it from drying out. It’s a game-changer, I promise. This easy chocolate cake recipe deserves that little extra love.

And then, of course, there’s the filling and frosting. I’m a huge fan of my homemade raspberry jam filling paired with this chocolate sponge. The tartness of the raspberries cuts through the richness of the chocolate perfectly. But feel free to get creative! Use your favorite jam, or try a different flavored whipped cream. The possibilities are endless! I’ve also included a link to my raspberry filling recipe, just in case you’re feeling ambitious.

Easy Chocolate Sponge Cake Recipe​

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This easy chocolate sponge cake recipe is light, airy, and surprisingly simple to make!  A chocolate twist on a classic sponge cake, it’s perfect for any occasion.

• Author: Michael Carter
• Prep Time: 15 minutes
• Cook Time: 20 minutes + 1 hour cooling
• Total Time: 1 hour 35 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Cuisine: British

Ingredients

Scale 1x2x3x

2 tbsp (15 g) flour – regular, all purpose

⅓ cup (40 g) cornstarch

¼ tsp baking powder

2 tbsp (16 g) cocoa powder – unsweetened

1 tsp instant coffee powder

¼ tsp salt

4 large eggs – whites and yolks separated, room temperature

⅛ tsp white vinegar

⅔ cup (132 g) white granulated sugar – separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)

1½ tbsp warm water – not boiling

2 tsp vanilla essence/extract

2 tbsp (30 g) unflavoured vegetable oil – I use canola

¼ cup (50 g) white granulated sugar

¼ cup (55 g) boiling water

2 cups (375 g) cold whipping cream

3 tbsp (28 g) icing sugar – also known as confectioners sugar/powdered sugar

3 tbsp (22 g) cocoa powder – unsweetened

½ tsp vanilla essence/extract

1 punnet fresh strawberries

1 batch of my raspberry jam filling recipe

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Instructions

1. Preheat oven to 160 °C (320°F) with the fan on (see note 2 if you don’t have a fan function) and line the bottom of two 8×3 inch baking tins with baking paper without greasing the bottom. Leave the sides of the cake tins ungreased and bare (do not line with baking paper).
2. In a bowl combine your flour, cornstarch, baking powder, cocoa powder, instant coffee powder and salt. Mix until well combined. Set aside.
3. In a medium sized bowl add in the egg whites and white vinegar, and using a hand or stand mixer, whip on a medium high speed for 30 seconds until foamy. Gradually add in 1/3 cup of the sugar and then continue mixing for a further 2 minutes. Then turn your mixer down to low and mix for a further minute. You should end up with stiff peaks. Set aside.
4. In a large bowl add in your remaining 1/3 cup of white sugar and warm water. Mix so that the sugar is coated in the water. Add in the egg yolks and vanilla, and with a hand or stand mixer, whip on a medium high speed for 4 minutes, and then turn the mixer down to low and mix for a further minute. Your mixture should now be thick and you should be able to create ribbons with it when you lift it up with a spoon.
5. Stream the vegetable oil into the egg yolk mixture while mixing on a medium speed. Mix until well combined.
6. Add in half of your egg whites to your egg yolk mixture, and using a spatula gently fold together until just combined. Then sift in your dry ingredients, and gently fold through until just combined. Finish off by adding in the remaining egg whites and gently fold until just combined.
7. Distribute the batter into your baking tins and then tap your baking tins lightly on your counter. Then run a thin knife or toothpick through the batter to remove any large air bubbles and then bake for 20 minutes.
8. To test whether they’re done, gently touch the tops and it should create a little indent which slowly bounces back.
9. Once the sponges are done, immediately tap them on the counter from a height of about 10cm, and lay them upside down (while still in their baking tins) on a wire rack to completely cool.
10. Once cooled, run a thin knife around the edges to release the cakes from the cake tins, and then turn them out onto a wire rack.
11. Combine the sugar and hot water together for the simple syrup and mix until the sugar is completely dissolved. Using a pastry brush, generously brush the top and sides of the sponges with the simple syrup.
12. In a large bowl add in the whipped cream, icing sugar, cocoa powder and vanilla. Whip until you reach stiff peaks. Be careful not to overwhip the cream.
13. Place one sponge cake layer down, and cover the top with a thin layer of my raspberry jam filling. Place strawberries on top. Cover with generous amount of whipped cream and spread it out evenly. Place your next sponge cake layer on top and then cover with more whipped cream. Finish decorating with more strawberries on top. Enjoy!

Notes

• Note 1. You cannot use cake flour in this recipe as a substitute for the all purpose flour and cornstarch.
• Note 2. If you don’t have a fan oven, bake at 175 °C (347°F).
• Note 3. If you haven’t reached stiff peaks yet then keep mixing.
• Note 4. By placing the sponges upside down to cool while still in the baking tins, this will prevent them from deflating.
• Note 5. Because sponges do not contain a lot of fat, they can dry out quicker than regular cakes. To keep my sponges nice and soft I brush them with simple syrup.
• Note 6. The reason why I first whip both the egg whites and yolks on a high speed, and then on low for the last minute is to remove any large air bubbles which can cause our cakes to collapse.

Nutrition

• Serving Size: 12 servings
• Calories: 303kcal
• Sugar: 22g
• Sodium: 94mg
• Fat: 19g
• Saturated Fat: 11g
• Unsaturated Fat: 7g
• Trans Fat: 0.02g
• Carbohydrates: 30g
• Fiber: 0.2g
• Protein: 4g
• Cholesterol: 109mg

So, there you have it! My easy chocolate sponge cake recipe. I really hope you give it a try. And if you do, don’t forget to rate and comment below if you enjoyed it. Happy baking! ❤️

Hey everyone! Michael here, and let me tell you, this recipe… this one hits different. It’s not just a dessert; it’s a time machine. Seriously. It takes me right back to my Nonna’s kitchen in Italy – okay, okay, I’m Californian, my Nonna lived near Italy, she was a fantastic cook who just happened to love visiting! But the smell of ricotta, the sweetness of chocolate… it’s pure comfort. I remember being a little kid, sneaking spoonfuls of ricotta straight from the container (don’t tell my mom!), and she’d always say, “Michael, that’s for something special!” Well, this easy chocolate ricotta brick cake recipe is something special.

I’ve always been fascinated by how versatile ricotta is. It’s not just for lasagna, you know? Growing up, it was on everything – breakfast toast with honey (a total game-changer!), stuffed shells, even little sweet pastries. It’s such a humble ingredient, but it adds this incredible lightness and creaminess to anything it touches. And honestly, sometimes the simplest things are the best, right? That’s what I try to embody with “Easy Recipes List” – taking those classic flavors and making them accessible to everyone. No fancy techniques, no intimidating ingredients, just good food that makes you happy. ✨

I was thinking about this the other day while scrolling through Instagram (guilty!), and seeing all these super complicated desserts. Don’t get me wrong, I admire the skill, but sometimes you just want something… easy. Something you can whip up on a weeknight, or bring to a potluck without stressing. That’s where this easy chocolate cake recipe comes in. It’s seriously foolproof. I mean, it’s basically layering deliciousness.

And let’s talk about the chocolate. I’m a firm believer that good chocolate can fix almost anything. A bad day? Chocolate. Need a pick-me-up? Chocolate. Want to make a ridiculously good dessert? You guessed it – chocolate! I use a good quality semisweet here, but feel free to experiment. Dark chocolate would be amazing, or even a milk chocolate if you’re feeling extra sweet. The key is to let it cool slightly after melting, so it doesn’t cook the ricotta. Trust me, I’ve learned that the hard way! 😅

I’ve been playing around with this easy chocolate ricotta brick cake recipe for a while now, tweaking it here and there. I originally wanted to add a layer of pistachio paste, because, well, I love pistachios. But my friend Sarah (she’s a total baking whiz) convinced me that the raspberry jam was the way to go. And she was right! The tartness of the raspberry cuts through the richness of the chocolate and ricotta perfectly. It’s a flavor combination that just works.

I also love how forgiving this recipe is. You don’t need a fancy loaf pan, any 9x5x3 inch pan will do. And if you don’t have savoiardi (those ladyfingers), you can use sponge cake or even biscotti! It’s all about adapting and making it your own. That’s what cooking should be about, right? Having fun and creating something delicious. It’s a perfect example of why I always say, “Fun Cooking, Easier Life!”

And honestly, the overnight chill is crucial. It allows all the flavors to meld together and the cake to set properly. Don’t rush it! It’s worth the wait, I promise. I’ve tried to be impatient before, and it just doesn’t have the same magic. Plus, waking up to the smell of chocolate and ricotta? Best. Morning. Ever. This easy chocolate ricotta brick cake recipe is a winner, and I can’t wait for you to try it!

My Easy Chocolate Ricotta Brick Cake Recipe

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This easy chocolate ricotta brick cake recipe is a comforting dessert that brings back memories of Nonna’s kitchen. It’s a no-bake recipe that’s perfect for any occasion and requires minimal effort.

• Author: Michael Carter
• Prep Time: 20 minutes
• Cook Time: No Bake – Chilling Time Required
• Total Time: 4+ hours (mostly chilling)
• Yield: 8–10 servings 1x
• Category: Dessert
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

10 ounces semisweet chocolate, chopped

1 1/4 pounds fresh ricotta

1/4 cup superfine sugar

2 teaspoons pure vanilla extract

1/2 cup heavy cream, chilled

3/4 cup raspberry jam

24 savoiardi (ladyfingers)

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Instructions

1. Line a 9-by-5-by-3-inch loaf pan with plastic wrap to overhang the sides.
2. Melt the chocolate in a heatproof bowl set over simmering water (a double boiler). Let the chocolate cool until it’s not hot to the touch but is still warm.
3. Combine the ricotta, sugar, and vanilla in a large bowl, and whisk well until the mixture is smooth.
4. In another large bowl, whip the cream to soft peaks.
5. Fold the cooled chocolate into the ricotta mixture, and then fold in the cream in two additions, keeping it light.
6. Put the jam in a bowl, and stir to loosen it up and make it spreadable (if it’s very thick, you can add a tablespoon or two of warm water).
7. Spread a third of the ricotta mixture in the loaf pan, and top with a single layer of savoiardi. Drizzle with half of the jam.
8. Spread with another third of the ricotta mixture, another layer of savoiardi, and the remaining jam.
9. Top with the remaining ricotta mixture, and top with the remaining savoiardi.
10. Rap the pan on the counter a few times to settle it and get rid of air pockets.
11. Cover the top loosely with plastic wrap, and refrigerate until set, at least 4 hours, though overnight is best.
12. Unmold it, using the plastic wrap as handles, and cut into thick slices crosswise to serve.

Notes

• For a richer flavor, use dark chocolate!
• Feel free to substitute the savoiardi with sponge cake or biscotti.
• Store leftovers in the refrigerator for up to 3 days.
• Don’t forget to rate and comment below if you try this recipe! I love hearing from you guys! ❤️

Nutrition

• Serving Size: 1 slice
• Calories: 350Cal
• Fat: 20g
• Carbohydrates: 30g
• Protein: 8g

Okay, friends, let’s talk chocolate. And peanut butter. Specifically, let’s talk about how ridiculously good they are together. Seriously, is there a more perfect pairing? I was thinking about this the other day – I was actually at a little farmers market in Sonoma, grabbing some fresh berries (inspiration for future recipes, naturally!), and the smell of chocolate wafted from a bakery. It instantly took me back to being a kid, sneaking spoonfuls of peanut butter into my chocolate milk. Pure bliss! ✨ That’s when I thought, “I need to share a really, really good, easy chocolate cake with peanut butter frosting recipe with everyone.”

And not just any recipe. I wanted something that felt like a hug in cake form. Something that didn’t require a culinary degree (though my Nutrition and Culinary Arts degree from UC definitely helps!), and definitely didn’t need a shot of espresso to make it amazing. Because let’s be real, sometimes you just want pure, unadulterated chocolate and peanut butter goodness. This easy chocolate cake with peanut butter frosting recipe is exactly that.

I get a lot of questions about keeping things simple in the kitchen, and that’s what “Easy Recipes List” is all about. I truly believe cooking shouldn’t be stressful. It should be fun. And this cake? It’s proof. It’s a fantastic starting point for beginner bakers, and even if you’re a seasoned pro, it’s a guaranteed crowd-pleaser. I’ve made this easy chocolate cake with peanut butter frosting recipe countless times, tweaking it here and there, and I’m so excited to finally share my perfected version with you.

Now, I know some people get intimidated by cake. All the measuring, the mixing… it can feel overwhelming. But trust me on this one. We’re using simple ingredients, and the method is straightforward. One of the things I love about this recipe is the combination of oil and butter. It sounds weird, right? But the oil keeps the cake incredibly moist, while the butter adds that classic, rich flavor. It’s a little baking science magic! And speaking of science, we’re “blooming” the cocoa powder – basically, adding hot water to it. This unlocks a deeper, more intense chocolate flavor. It’s a small step that makes a huge difference.

I also want to quickly touch on cocoa powder. I personally prefer Dutch-processed cocoa for this recipe. It’s a bit more neutral in flavor, which lets the peanut butter frosting really shine. But if you only have natural cocoa powder, that’s totally fine! Just know that the cake will be a little lighter in color and the chocolate flavor might be slightly more intense. It’s all about personal preference!

And let’s be honest, the real star of the show is that peanut butter frosting. It’s creamy, dreamy, and perfectly balances the richness of the chocolate. I’ve tried a lot of peanut butter frosting recipes, and this one is the one. It’s not too sweet, not too salty, just… perfect. I’ve even been known to sneak a spoonful (or two!) straight from the bowl. Don’t judge me! 😉

Easy Chocolate Cake with Peanut Butter Frosting Recipe (Without Coffee!)

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This easy chocolate cake with peanut butter frosting recipe is a hug in cake form! It’s simple to make, doesn’t require coffee, and is perfect for beginner bakers or anyone craving a classic treat.

• Author: Michael Carter
• Prep Time: 25 minutes
• Cook Time: 28 minutes
• Total Time: 53 minutes
• Yield: 20 servings 1x
• Category: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup Dutch process cocoa powder

1 1/2 cups granulated sugar

1/2 cup unsalted butter – softened

1/3 cup vegetable oil

2 teaspoons vanilla extract

1 cup milk (I used 2% but any percentage will be fine)

1/2 cup hot water

4 large eggs – at room temperature

1 cup unsalted butter – softened to room temperature

1 cup creamy peanut butter

3 1/2 – 4 cups powdered sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

1 tablespoon milk – if needed

KitchenAid stand mixer

Nonstick 9×13 inch pan

Liquid measuring cups

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Instructions

1. Preheat oven to 350°F. Spray a 9×13 inch pan with nonstick cooking spray that contains flour, and set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment, stir the flour, baking powder, baking soda, salt, cocoa powder, and sugar.
3. Add the butter and oil to the dry ingredients and mix on low speed until the mixture resembles sand.
4. In a large liquid measuring cup whisk the vanilla, milk, and hot water. Pour into the dry ingredients and butter mixture and mix until combined.
5. Add the eggs, 1 at a time, mixing after each addition.
6. Once fully combined, pour the batter into the prepared baking pan.
7. Bake for 28-34 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from the oven and set on a wire rack to cool completely.
9. Make the frosting: In the bowl of a stand mixer, or using a hand-held electric mixer, beat the butter and peanut butter until creamy and well combined.
10. With the mixer on low, gradually add the powdered sugar, ½ cup at a time until all of the powdered sugar has been added. Scrape down the sides of the bowl as needed.
11. Mix in the vanilla, salt, and milk. Turn the mixer to medium-high speed and beat for 30 seconds to 1 minute.
12. Spread the frosting onto the cooled cake. Top the cake with mini chocolate chips or melted chocolate drizzled overtop, if desired.

Notes

• The butter used in the cake needs to be very soft. If you gently poke your finger into the butter and it leaves a dent, it’s ready to use.
• Milk: I used 2% milk, but buttermilk can be used as well.
• If using unsweetened cocoa powder, the cake will be much lighter in color and won’t have as rich of a chocolate flavor.
• Store the cake covered at room temperature for 2-3 days.

Nutrition

• Serving Size: 20 servings
• Calories: 545kcal
• Sugar: 61g
• Sodium: 198mg
• Fat: 26g
• Saturated Fat: 14g
• Unsaturated Fat: 11g
• Trans Fat: 1g
• Carbohydrates: 76g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 75mg

So there you have it! A super easy chocolate cake with peanut butter frosting recipe that’s guaranteed to brighten your day. Don’t forget to let me know how it turns out! Leave a rating and review below, and tag me in your photos on social media – I love seeing your creations! ❤️