Chocolate Spoonful Cake Recipe

I recently explored a uniquely enticing recipe that marries unsweetened cocoa powder with whole milk and heavy whipping cream to form a luscious cake frosting topping this chocolate cake. This blend of all-purpose flour, granulated sugar and a few secret ingredients creates bold flavors that truly captivate the dessert lover.

I recently whipped up my take on a classic Chocolate Spoonful Cake and I gotta say, it totally surprised me! Combining 1 3/4 cups all-purpose flour with 3/4 cup unsweetened cocoa powder and 2 cups granulated sugar, I felt ready for the ultimate chocolate explosion.

Mixing in 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, and a splash of vanilla extract created a batter that was next level. The secret was adding 1 cup boiling water to really unlock that decadent flavor.

Now, the finishing touch that makes my heart skip a beat is the whipped frosting, made simply with 1 cup heavy whipping cream, 8 ounces bittersweet chocolate and a pinch of powdered sugar and vanilla. There is something so irresistable about a cake that feels like a bold mix of chocolate fudge and those iconic chocolate spoons while giving a nod to s’mores style treats.

Enjoy a slice and prepare to eat dessert like its your new favorite decadent dessert.

Why I Like this Recipe

1. I really love how this cake turns out super moist every time. Even though the batter looks really thin after you add the boiling water, that’s what makes it so irresistibly fluffy and tender.
2. I dig that the whipped frosting isn’t overly heavy, and it somehow makes the whole chocolate flavor pop without being too sweet or overwhelming.
3. I appreciate how straightforward the recipe is. Even if I’m a bit clumsy in the kitchen, the steps keep it simple and forgiving.
4. I like that the combination of rich cocoa and that delightful texture creates a perfect balance of flavor and lightness.

Ingredients

• All-purpose flour: key for structure, providing mainly simple carbohydrates and a bit of fiber.
• Unsweetened cocoa powder: rich in antioxidants, offers a deep, bittersweet flavor with fiber.
• Granulated sugar: the main sweetener delivering energy through carbohydrates, but not very healthy in excess.
• Whole milk: supplies essential protein and calcium while ensuring a moist crumb.
• Eggs: act as binders that offer protein, moisture and help the cake rise.
• Vegetable oil: adds moisture and richness, though it’s mostly healthy fats.
• Bittersweet chocolate: gives the frosting a deep flavor, balancing sweetness with antioxidants.
• Heavy whipping cream: makes the frosting luxuriously smooth and adds rich, indulgent creaminess.

Ingredient Quantities

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup heavy whipping cream (for the frosting)
• 8 ounces bittersweet chocolate, chopped (for the frosting)
• 2 tablespoons powdered sugar (for the frosting)
• 1/2 teaspoon vanilla extract (for the frosting)

How to Make this

1. Preheat your oven to 350°F and grease two 9-inch round cake pans with a little butter or nonstick spray then dust them lightly with flour.

2. In a big bowl, combine 1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 2 cups granulated sugar, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt.

3. Add 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract to the dry ingredients and mix them until the batter is fairly smooth.

4. Stir in 1 cup of boiling water carefully, as the batter will be very thin but thats exactly what makes the cake super moist.

5. Pour the batter evenly into the prepared pans and bake for about 30 to 35 minutes until a toothpick inserted into the center comes out mostly clean.

6. Let the cakes cool in the pans for about 10 minutes then transfer them to a wire rack to cool completely.

7. For the whipped frosting, heat 1 cup heavy whipping cream in a small saucepan until it just starts to simmer then remove from the heat.

8. Add 8 ounces of chopped bittersweet chocolate to the hot cream and let it sit for a few minutes; then stir until the chocolate is completely melted and the mix is smooth.

9. Stir in 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract into the frosting mix making sure there are no lumps left.

10. Place one cake layer on your serving plate, spoon a good amount of frosting over it then top with the second layer and cover the top and sides with the remaining frosting before serving.

Equipment Needed

1. Oven preheated to 350°F
2. Two 9-inch round cake pans (plus butter or nonstick spray and a little extra flour for greasing and dusting)
3. One large mixing bowl
4. Measuring cups and spoons
5. Whisk or spatula for mixing the batter
6. Kettle or pot to boil water
7. Toothpick to check cake doneness
8. Wire cooling rack
9. Small saucepan for making the frosting
10. Serving plate for assembling the cake

FAQ

Chocolate Spoonful Cake Recipe Substitutions and Variations

• If you’re out of all-purpose flour, you can try cake flour for a lighter texture in the cake.
• Don’t have unsweetened cocoa powder? Dutch Process cocoa powder works just as good.
• You can replace vegetable oil with melted butter for a richer flavor in the cake.
• For the frosting, heavy whipping cream can be swapped with coconut cream if you’re looking for a different twist.
• If you need an egg substitute, 1/2 cup unsweetened applesauce per egg usually does the trick, though the cake might be a bit denser.

Pro Tips

• One thing i found really helped my cake was using room temperature ingredients. It might seem like a no big deal but letting eggs and milk warm up even a bit makes the batter blend smoother and cook more evenly.

• When you mix in that boiling water into the thin batter, be extra careful and stir slowly to avoid splashing. I learned the hard way that a cautious approach makes the process a lot less messy.

• For the frosting, if your melted chocolate ends up with a few lumps, just give it a quick pass through a sieve. Trust me, the extra step is worth it for a silky, smooth finish.

• Make sure you let your cake cool completely before frosting. I used to rush it and end up with melted, runny frosting which really messes up the look and taste of the final product.