Chocolate Butter Cake

Chocolate Butter Cake Ingredients

Chocolate Butter Cake


Ingredients should be brought to room temperature. The eggs most likely won’t come out to a whole number so they will need to be lightly whisked together to be measured out. Melt the chocolate in a double boiler (a pan over a pot of water) then allow it to cool down a bit to avoid it from separating the butter. Sift the flour and baking powder together.


  • 9in Springform Pan

  • Sifter

  • Mixer w/ paddle

  • Spatula

  • Few bowls

Whipper Butter and Sugar

Step One

Before starting preheat the oven to 355℉. Slowly beat the butter until smooth and creamy then at a moderate speed beat in the sugar and salt. The mixture should be light and fluffy somewhat resembling whipped cream (similar to that in the image above).

Whipped Chocolate Butter

Step Two

Add in the melted, but cool, chocolate. Once fully incorporated add in the eggs a little bit at a time, adding more when the previous were absorbed. Batter should still be light and fluffy.

Chocolate Butter Cake Finished Batter

Finished Batter

To finish up the batter add in 1/4 of the flour and then 1/3 of the milk alternating between the two until all are used. To top it off add in the vanilla.

Grease the bottom of the cake pan, cover in flour, and shake off the excess. Place the batter into the pan and give it a few sharp raps to release any large air bubbles that are trapped. Bake immediately for 40-45 minutes. Let the cake cool for at least 15 minutes before cutting.

Chocolate Butter Cake

Total time ~75 minutes

Makes ~ 2 pounds