Description

Indulge in the rich, velvety goodness of Chocolate Egg Cake, a dessert that will elevate any occasion. This decadent cake features a moist texture and intense chocolate flavor, making it the perfect treat for gatherings, celebrations, or simply satisfying your sweet tooth. With easy-to-follow steps, even novice bakers can create this showstopper. Customize it with your favorite toppings or fillings to add a personal touch. Each slice is a delightful experience that promises to impress family and friends alike. Get ready to dive into the world of baking and enjoy the heavenly flavors of Chocolate Egg Cake!

Ingredients

Scale

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1 cup granulated sugar
3 large eggs (room temperature)
½ cup unsalted butter (softened)
1 cup whole milk

Instructions

Preheat your oven to 350°F (175°C). Grease two round cake pans with butter and lightly dust with flour.
In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
In another bowl, beat softened butter and sugar until light and fluffy.
Add eggs one at a time to the butter-sugar mixture, mixing well after each addition.
Gradually add dry ingredients alternately with milk until just combined; avoid overmixing.
Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes before transferring to wire racks.

Notes

For added flavor, consider incorporating chocolate chips or nuts into the batter.

Substitute buttermilk for whole milk for a tangy twist.

Store leftovers in an airtight container at room temperature for up to three days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 24g
Sodium: 180mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 3g
Protein: 5g
Cholesterol: 65mg

Keywords: For added flavor, consider incorporating chocolate chips or nuts into the batter. Substitute buttermilk for whole milk for a tangy twist. Store leftovers in an airtight container at room temperature for up to three days.