1 cup regular or decaffeinated coffee, room temperature
For the frosting:
1 batch of EASY CHOCOLATE FROSTING (see above)
Takes ,
serves 24.
Instructions
Preheat oven to 350°F with the rack in the middle position.
Grease and flour a 9 x 13-inch baking pan or line it with parchment paper.
Add the dry ingredients in the order listed, whisking them together after the addition of the cocoa powder. Continue adding the wet ingredients in the order they are listed. Whisk everything together to thoroughly combine.
Pour batter into pan. Tap pan two or three times on work surface to eliminate air bubbles.
Transfer to oven and bake for 40 minutes, rotating the pan at the 20-minute mark. Bake until a cake tester comes away clean.
Cool in pan before decorating with EASY CHOCOLATE FROSTING. Decorate in the pan or use parchment to lift cake out onto work surface, then frost. Cut and serve.
Easy Chocolate Slab Recipe
Ingredients
For the cake:
2 cups unbleached all-purpose flour
2 cups granulated sugar
1 teaspoon kosher salt
1 teaspoon baking powder
2 teaspoons baking soda
¾ cup cocoa powder
1 cup vegetable oil
1 cup homogenized milk
2 eggs, room temperature
1 teaspoon vanilla extract
1 cup regular or decaffeinated coffee, room temperature
For the frosting:
1 batch of EASY CHOCOLATE FROSTING (see above)
Directions
Preheat oven to 350°F with the rack in the middle position.
Grease and flour a 9 x 13-inch baking pan or line it with parchment paper.
Add the dry ingredients in the order listed, whisking them together after the addition of the cocoa powder. Continue adding the wet ingredients in the order they are listed. Whisk everything together to thoroughly combine.
Pour batter into pan. Tap pan two or three times on work surface to eliminate air bubbles.
Transfer to oven and bake for 40 minutes, rotating the pan at the 20-minute mark. Bake until a cake tester comes away clean.
Cool in pan before decorating with EASY CHOCOLATE FROSTING. Decorate in the pan or use parchment to lift cake out onto work surface, then frost. Cut and serve.
Easy Chocolate Slab Recipe
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A flavourful homemade chocolate cake made with cocoa powder, milk, eggs, sugar and flour that’s ready in under an hour…
Think out of the (cake mix) box because this EASY CHOCOLATE SLAB RECIPE proves that homemade always tastes better.
Sure, we’ve all been there. Pressed for time, we’ve grabbed a box of instant cake mix and followed the directions to bake it. Truth be told, the results aren’t bad – I know one or two friends who swear by them. We’ve even spent time making variations to them for our amazing IRISH WHISKY CAKEand ultra-scrumptious HARVEY WALLBANGER CAKE.
My goodness, now that I think of it, we love chocolate cake so much, we’ve posted one already: a HOMEMADE CHOCOLATE CAKE that my mom used to always make for my birthday. Read on to find out why this one is different. You’ll be glad you did!
Let’s make our EASY CHOCOLATE SLAB RECIPE:
YOU GOT THIS
I’m not joking! One look at the photo of the ingredients needed to make this slab cake and you’ll probably be thinking, I’ve already got everything I need in the cupboard and pantry.
One little suggestion about your dry ingredients. Let this be the perfect occasion to check those expiration dates. Undoubtedly I’m guilty as the next at-home-award-winning-baker, I never look at them the way I always do with stuff in the fridge. This is a good opportunity to do so (says the guy who just discovered it was time to buy a new baking powder, LOL!)
ONE-BOWL WONDER
This is one of my new favourite phrases, and yes, this recipe is a one-bowl wonder. Unlike my mom’s chocolate cake where instructions have us sifting dry ingredients in one bowl, beating wet ingredients in another, then whipping eggs in a third (although worth the effort, I don’t always have time for that), this recipe is prepared using one large mixing bowl.
Now, if you just let out a little cheer of thanks, wait – it gets better. Simply add the ingredients in the order listed, whisking the dry together before adding the wet, then stir the batter together. This cake goes from bowl to baking pan to looking like a dream in under an hour!
SUCH A SLAB
Our chocolate slab cake has been crafted for ease of preparation and service. We’re giving you two different ways to present it. If you’re making it simply to have a cake for everyone to enjoy, just bake, cool and frost in the pan before serving. Picture a pan of frosted cake sitting on the counter that everyone digs into as they wish.
The second option is a bit fancier. It really works if you’re serving the cake for a special occasion. Line a pan with parchment so the cake can be removed after it has cooled. Apply the frosting to the top and sides. Picture walking into a room carrying a frosted slab, maybe with candles or a piped-on message. This is that easy celebratory cake recipe you’ve been dreaming about.
FROSTING
Speaking of frosting, we’ve got you and your cake covered! This EASY CHOCOLATE FROSTING is just the thing. Yes, I know, the cake and the frosting are the perfect pair for chocolate lovers.
Don’t miss my little tip in the frosting video where I suggest you pipe a bit more frosting onto individual squares to dress them up. It’s easy and casual, but at the same time so festive and fancy.
So, there you have it, your most simple, delicious way of making a homemade chocolate cake that absolutely everyone will love.
EASY CHOCOLATE SLAB CAKE – the recipe itself is cause for celebration!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
For the cake:
2 cups unbleached all-purpose flour
2 cups granulated sugar
1 teaspoon kosher salt
1 teaspoon baking powder
2 teaspoons baking soda
¾ cup cocoa powder
1 cup vegetable oil
1 cup homogenized milk
2 eggs, room temperature
1 teaspoon vanilla extract
1 cup regular or decaffeinated coffee, room temperature
For the frosting:
1 batch of EASY CHOCOLATE FROSTING (see above)
Directions
Preheat oven to 350°F with the rack in the middle position.
Grease and flour a 9 x 13-inch baking pan or line it with parchment paper.
Add the dry ingredients in the order listed, whisking them together after the addition of the cocoa powder. Continue adding the wet ingredients in the order they are listed. Whisk everything together to thoroughly combine.
Pour batter into pan. Tap pan two or three times on work surface to eliminate air bubbles.
Transfer to oven and bake for 40 minutes, rotating the pan at the 20-minute mark. Bake until a cake tester comes away clean.
Cool in pan before decorating with EASY CHOCOLATE FROSTING. Decorate in the pan or use parchment to lift cake out onto work surface, then frost. Cut and serve.
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