20 Minute Chocolate Cake
This rich, moist chocolate cake comes together in just 20 minutes of baking time, topped with a smooth, fudgy icing that seeps into the cake for extra decadence. Perfect for last-minute gatherings or a quick dessert craving!
YIELD
12 servingsPREP
15 minCOOK
20 minREADY
35 minPro Tips
- Room Temperature Eggs: Use room-temperature eggs to ensure a smoother batter and better emulsification.
- Poking Holes: Space the holes evenly (about 1 inch apart) to allow the icing to distribute uniformly.
- Icing Consistency: If the icing is too thick, add an extra tablespoon of milk; if too thin, add a bit more powdered sugar.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices briefly in the microwave for a warm, fudgy texture.
- Make Ahead: Prepare the cake a day in advance; the flavors deepen as it sits.
Optional Variations
- Nutty Crunch: Add ½ cup chopped pecans or walnuts to the icing before pouring it over the cake for added texture.
- Coffee Boost: Replace the ½ cup water in the cake batter with strong brewed coffee to enhance the chocolate flavor.
- Spiced Version: Add ½ teaspoon cinnamon or a pinch of cayenne pepper to the batter for a warm or slightly spicy kick.
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
- Vegan Option: Use plant-based butter, almond milk (with 1 teaspoon vinegar for buttermilk), and flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
Ingredients
For the chocolate icing
Directions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Grease a 13×9×2-inch baking pan with cooking spray and lightly dust with cocoa powder or flour to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour and sugar until combined.
- Prepare Wet Mixture: In a small saucepan over medium-low heat, combine the butter, cocoa powder, and water. Stir until the butter is fully melted and the mixture is smooth. Remove from heat and pour over the flour-sugar mixture. Stir until well combined.
- Add Remaining Ingredients: In a small bowl or measuring cup, combine the buttermilk, baking soda, and vanilla extract. Stir this into the batter. Add the eggs one at a time, mixing well after each addition until the batter is smooth.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 18–20 minutes, or until a toothpick inserted in the center comes ocdc ut clean.
- Make the Icing: While the cake bakes, prepare the icing. In a clean small saucepan, combine the butter, cocoa powder, milk, and vanilla extract over medium-low heat. Stir until the butter melts and the mixture is smooth. Remove from heat. In a large mixing bowl, place the sifted powdered sugar. Pour the warm cocoa mixture over the sugar and beat with a hand mixer or whisk until smooth and glossy.
- Poke and Ice: As soon as the cake comes out of the oven, use a clean skewer, toothpick, or fork to poke holes evenly across the surface (about 20–30 holes). Slowly pour the warm icing over the hot cake, spreading it evenly with a spatula. The icing will seep into the holes, adding moisture and flavor.
- Cool and Serve: Let the cake cool for 5–10 minutes before slicing. Serve warm or at room temperature.
Comments
surely this cake will run everywhere. What is a sheet pan?
Sheet pan means baking sheet, in this recipe, you can use 13 by 9-inch rimmed baking sheet, enjoy!!