Chocolate Body Break Cake
Indulge in the rich decadence of the Chocolate Body Break Cake—a moist, fudgy dessert designed to satisfy your deepest chocolate cravings. This crowd-pleasing cake pairs simple pantry staples like unsweetened cocoa powder, buttermilk, and semi-sweet chocolate chips to create a deeply flavorful treat with bursts of gooey chocolate in every bite. The secret to its irresistibly tender crumb lies in the addition of boiling water, ensuring a melt-in-your-mouth texture. Perfectly easy to whip up in just 15 minutes of prep time, this cake is beautifully versatile, served plain with a dusting of powdered sugar or dressed up with your favorite frosting. Ideal for special occasions or as a comforting pick-me-up, this chocolate cake recipe promises to become a staple in your dessert repertoire.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.75 cup buttermilk
- 0.25 cup vegetable oil
- 1 teaspoon vanilla extract
- 0.75 cup boiling water
- 2 large eggs
- 0.5 cup semi-sweet chocolate chips
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan. Dust lightly with cocoa powder to prevent sticking.
In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Mix well to combine.
In a separate medium bowl, whisk together the buttermilk, vegetable oil, vanilla extract, and eggs until fully blended.
Gradually add the wet ingredients to the dry ingredients, stirring gently until the batter forms and no streaks of flour remain.
Carefully pour in the boiling water, a little at a time, while stirring. The batter will be thin, but this ensures a moist cake.
Fold in the semi-sweet chocolate chips to add bursts of melted chocolate to the cake.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar, if desired, for a simple and elegant garnish. Slice and serve!
Nutrition Facts
Calories |
2879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.9 g | 140% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 34.0 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 2411 mg | 105% | |
| Total Carbohydrate | 494.1 g | 180% | |
| Dietary Fiber | 53.4 g | 191% | |
| Total Sugars | 272.9 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 434 mg | 33% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 2396 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
