Chocolate Cake Without Cocoa Powder
Run out of cocoa powder? This chocolate cake without cocoa powder is the perfect recipe for you!
No Cocoa Powder Chocolate Cake Recipe
- Caster Sugar: 250 g
- Unsalted Butter: 230 g
- Large Eggs (Separated): 4
- Dark Chocolate: 125 g
- Milk: 60 ml
- Self Raising Flour: 250 g
- Baking Powder: 0.5 tspn
- Salt: 1 small pinch
No Cocoa Powder Chocolate Fudge Icing Recipe
- Double Cream: 134 ml
- Unsalted Butter: 84 g
- Icing Sugar: 73 g
- Dark Or Milk Chocolate: 166 g
- Freshly Brewed Coffee: 1 tbspn
- Vanilla Extract: 0.5 tspn
- Salt: 0.5 tspn
No Cocoa Powder Chocolate Cake Method
- Preheat your oven to 180°c (350°f) and grease and line two 8inch cake tins with baking paper
- Whisk the butter and sugar until pale and fluffy. Add the yolks and whisk for a couple of minutes until creamy
- Melt the chocolate in a heat-proof bowl in the microwave, stirring every 30 seconds. Once this is cooled, add it to the butter, sugar and egg yolk mixture and whisk for another minute
- Sieve in the flour, baking powder and salt. Add the milk and whisk briefly until combined
- In a separate clean bowl, whisk the egg whites until soft peaks form. Add a teaspoon of caster sugar and whisk until stiff peaks form
- Add half the egg whites to the chocolate mixture and fold until combined. Then add the rest and fold gently until smooth and creamy
- Divide the mixture evenly between the two lined baking tins. Bake for 20 minutes at 180º, then turn the oven down to 160º and bake for a further 5 minutes or until a skewer comes out clean
- Once cooked, leave the cakes to cool in the tins for 10 minutes. Then turn the cakes out onto a cooling rack until fully cooled
No Cocoa Powder Chocolate Fudge Icing Method
- Melt all the ingredients in a saucepan over a low heat until smooth
- Once melted, pass the melted mixture through a sieve into a bowl to ensure no lumps remain
- Cover the mixture with clingfilm and leave to cool at room temperature. Stir it every 15/20 minutes to avoid any lumps forming. After around 30/45 minutes, it should have thickened enough to spread onto the cake. Cover each layer with the icing, put one on top of the other and cover with the rest of the icing. Top with raspberries and cool in the fridge for half an hour. Enjoy!
USEFUL PRODUCTS I RECOMMEND FOR THIS CAKE
Have You Ever Gone To Make A Chocolate Cake & Then Realized You Had No Cocoa Powder? Well Here's The BEST Chocolate Cake Recipe For You!
It happens to all of us. It was late in the day and I just about to make my partner’s sister’s 6th birthday cake. Everything was going great until I saw the sad looking amount of cocoa powder I had left. So I had to improvise. I ended up with the most amazing cake. And dare I say it, I thought tastes better than the chocolate cakes I normally make! It has a light fluffy texture and has a delightfully soft and tender crumb. It has a rich chocolate flavour and the fudge icing pairs with it well. Oh, you thought I’d forget about the icing? A chocolate cake isn’t the same without a rich chocolatey icing to go with it! So I also included the recipe which also has not a trace of cocoa powder. It’s silky smooth, creamy and is divine when paired with this cake. If you’ve run out of cocoa powder and still want a show-stopping chocolate cake, this is the recipe for you.
How To Make This Cake: Step By Step In Pictures
Preheat your oven to 180ºc (350º). Grease two 8inch cake tins with butter, and then line them with baking paper to ensure the cakes don’t stick.
Separate the eggs carefully. Add the egg yolks to the softened butter and caster sugar. Whisk on high speed for 2/3 minutes, until pale and creamy.
In a heat-proof bowl, melt the chocolate in the microwave. Make sure to stir it every 30 seconds to ensure it doesn’t burn. Once it’s melted, set aside to cool. Once it’s cooled you can add it to the egg yolk, sugar and butter mixture. Whisk for a further minute until it is fluffy again.
Sieve in the flour, baking powder and salt. Then add the milk. Whisk briefly on low speed until just combined.
With clean utensils and in a separate clean bowl, whisk the egg whites. It helps to whisk it on low speed first until bubbles form, then whisk on high speed. Whisk until soft peaks form. Then add a teaspoon of caster sugar which will help the egg whites stiffen up, and whisk again for a couple of minutes. You should end up with a soft, cloud-like meringue which should hold stiff peaks.
Put half the whisked egg whites into the chocolate mixture and fold in until incorporated. Then add the rest of the egg whites and fold until smooth and creamy. If you find the mixture is not coming together easily, whisk it very briefly (about 5 seconds). This should help it come together and become smooth and incorporated nicely.
Divide the mixture evenly between the two lined baking tins and smooth the top. Bake for 20 minutes at 180º, then turn the oven down to 160º and bake for a further 5 minutes or until a skewer comes out clean. If your cake is browning too quickly, add a layer of foil on top. Once cooked, leave the cakes to cool in the tins for 10 minutes. Then turn the cakes out onto a cooling rack until fully cooled.
The Chocolate Fudge Icing
Combine all the ingredients in a saucepan and melt over a low heat until smooth.
Once melted, pass the mixture through a sieve. This will ensure no lumps remain and that the icing is silky smooth.
Cover with clingfilm and leave to cool at room temperature. Stir it every 15/20 minutes to avoid any lumps forming. After around 30 minutes, it should have thickened enough to spread onto the cake. However if you leave the icing to cool for too long, it may firm up too much to spread onto the cake. If this happens, put it in the microwave for 5 seconds or so until a runnier consistency again.
Once your cakes and icing are cool, it’s time to assemble the cake. Cover one layer of cake with half the icing, then place the other layer of cake on top. Spread the rest of the icing on the top of the cake. I chose to top this cake with raspberries, but you can decorate it however you like! Once iced, put the cake in the fridge for half an hour or so, then it’s ready to enjoy!
How do I store this cake?
Because this cake has fresh cream in the fudge icing, it should be stored in an airtight container in the fridge. It lasts for a good 5 days if kept properly and stays wonderfully moist the whole way through – just as good as the day it is baked!
Yes! You can use American buttercream, Swiss meringue, or even fresh cream. The choices are endless when it comes to flavours too. Why not try coffee flavoured buttercream or salted caramel sauce drizzled on top? It all goes with chocolate! This cake goes so beautifully well adorned with fresh fruit and is my favourite way of serving this cake.
The Difference Between Chocolate and Cocoa Powder in Baking
Chocolate and cocoa powder and both bi-products of the same plant, however are very different in texture and taste. Cocoa powder is made when the cacao beans are processed and contains almost no cooca butter. However chocolate (especially milk and white) has a much higher percentage of cocoa butter as well as added sugar. In baking, nearly all chocolate cakes require that the main chocolate flavouring you should add is cocoa powder. This is because you can balance the flavours easier as you don’t have the extra sugar in the chocolate.
Although, things don’t always plan out and sometimes you have to use chocolate instead. But you can still make a fabulous chocolate cake without cocoa powder. If you find yourself in this situation, just make sure to use dark chocolate (at least 70% cocoa solids) to get the rich chocolate flavour a cake needs!
Why not try my no cocoa powder fudgy triple chocolate brownies too? If you liked this how to make chocolate cake without cocoa powder recipe, leave a comment below!