Chocolate Butter Cake Recipe - Its a classic chocolate cake that will cut off your calories also as it made of sugar sucstitute.

This recipe is from the book Cakes and Bakes.

Main Ingredients : Unsweetened cocoa powder , Unsalted butter (नमक रहित मक्खन)

Cuisine : American

Course : Desserts

Chocolate Butter Cake

The cuisine of The United States is a rich amalgamation of peoples, religions and cultures thanks to the immigrants from different parts of the world.  They brought with them their local ingredients as well as cooking styles with them.  Yet amidst all these varieties Chinese and Italian cuisines dominate.  
During the 18th and 19th centuries, the Americans developed a number of new foods.  What characterised the American cuisine is the adaptation of a fusion of multiple ethnic cooking styles. During this period food production and presentation became more industrialised.

For more recipes related to Chocolate Butter Cake checkout Very Low Fat Brownies . You can also find more Desserts recipes like Pethe ki kheer, Khubani ka Meetha, Poha Halwa, Gulab Jamun Kulfi. Or try out these recipes from American Cuisine like Chatpate Baked Potato Wedges, Chocolate Tea Cake, Chocolate Cupcakes, Chewy Brownie.

Chocolate Butter Cake Recipe - How to make Chocolate Butter Cake


Prep Time : 26-30 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy


  • Unsweetened cocoa powder 1/2 cups + 3 tablespoons

  • Unsalted butter softened 200 grams

  • Eggs 3

  • Vanilla essence 2 1/4 teaspoons

  • Refined flour (maida) 2 1/4 cups + 2 tablespoons

  • Baking powder 1 tablespoon

  • Sugar Free 25 measure 8 teaspoons

  • Salt 3/4 teaspoon


Step 1

Preheat oven to 200ºC/400ºF/ Gas Mark 6. Grease a nine inch loaf tin and dust with flour. In a bowl whisk together cocoa and one cup boiling water until smooth. Cool to room temperature. In another bowl lightly combine the eggs, one fourth of the cocoa mixture and vanilla essence.

Step 2

In another mixing bowl sift refined flour, baking powder, Sugar Free and salt and mix with electric beater at low speed for thirty seconds to blend. Or alternatively mix well using a wooden spoon. Add butter and remaining cocoa mixture.

Step 3

Mix slowly until the dry ingredients are moistened. Continue to mix a little fast for one and half minutes. Scrape down the sides. Gradually add the egg mixture and beating well to incorporate all the ingredients well together.

Step 4

Scrape down the sides. Transfer the batter into the prepared tin and smoothen the surface with a spatula. Bake in the preheated oven for forty minutes. Let the cake cool in the tin.

Step 5

Loosen the sides with a small metal spatula and invert onto a greased wire rack and cool further before slicing and serving.

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