Israeli Chocolate Cake with Instant Icing
Indulge in the perfect balance of rich chocolate flavor and effortless preparation with this Israeli Chocolate Cake with Instant Icing. A beloved classic in Israeli kitchens, this recipe combines a moist, tender chocolate cake made with simple pantry staples like cocoa powder, vegetable oil, and boiling water, delivering a luxuriously smooth crumb. The magic happens with the quick stovetop icing—melty and velvety, made in minutes with powdered sugar, cocoa, milk, and butter. Ideal for celebrations or everyday indulgence, this one-bowl cake requires just 20 minutes of prep and bakes to perfection in 35 minutes. Serve it as is for a simple treat or dress it up with a scoop of ice cream for a dessert that’s equal parts nostalgic and irresistible. Perfect for those seeking easy chocolate cake recipes, quick desserts, or traditional Israeli baking inspiration!
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Recipe Information
Ingredients
- 180 grams All-purpose flour
- 200 grams Granulated sugar
- 40 grams Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 0.5 teaspoons Kosher salt
- 120 milliliters Vegetable oil
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 120 milliliters Milk
- 120 milliliters Boiling water
- 150 grams Powdered sugar (for icing)
- 25 grams Unsweetened cocoa powder (for icing)
- 3 tablespoons Milk (for icing)
- 30 grams Butter or margarine (for icing)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x13-inch (23x33 cm) baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.
Make a well in the center of the dry ingredients and add the vegetable oil, eggs, vanilla extract, and milk. Whisk until smooth and no lumps remain.
Gradually stir in the boiling water. The batter will be thin, but this is normal for this recipe.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, prepare the instant icing. In a medium saucepan, combine the powdered sugar, cocoa powder, milk, and butter. Place over low heat and stir constantly until the butter is melted and the mixture is smooth.
Once the cake is baked, remove it from the oven and allow it to cool for about 10-15 minutes before spreading the icing over the top.
Let the icing set for a few minutes before slicing and serving. Enjoy your Israeli chocolate cake!
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 223 mg | 10% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 45.2 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 171 mg | 4% | |
*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.
