Pound cake
Chocolate Glazed Cake Recipe
I have made this cake many times, especially when I need something quick, simple, and reliable. I love that I don’t have to separate many layers or creams. The ingredients are handy, and the process is straightforward: you prepare a mixture on the stove, mix the batter in two colors, and at the end, you have a ready-made glaze. Usually, I bake it in two medium pans or one large one if I want bigger slices.
Quick Info
Total time: approximately 1 hour and 30 minutes
Preparation time: 30-40 minutes
Baking time: 35-40 minutes (may vary depending on the pan and oven)
Servings: 12-16 slices
Difficulty: easy-medium
Recipe type: cake, suitable for any day or a family meal
Ingredients
1 pack of margarine (250 g)
4 tablespoons sugar
4 tablespoons milk
2 tablespoons cocoa
8 eggs
2 cups sugar (I use 250 ml cups)
8 tablespoons oil
4 tablespoons cold water
2 cups flour
1 packet baking powder
Preparation Method
1. Preparing the glaze mixture
Put the margarine in a small pot, add 4 tablespoons of sugar and 4 tablespoons of milk. Place everything over low heat and stir until the margarine is completely melted and the sugar is no longer felt at the bottom. When the mixture is smooth, add the 2 tablespoons of cocoa and mix well, then remove the pot from the heat. From this mixture, set aside about a cup (around 100 ml). This will be the glaze at the end. Let the rest cool until it reaches room temperature and has the texture of melted chocolate, but not hot.
2. Preparing the cake mixture
Separate the egg whites from the yolks. Place the egg whites in a large bowl, add 4 tablespoons of cold water, and beat them with a mixer until they become frothy and start to increase in volume. When they start to thicken, gradually add the 2 cups of sugar, little by little, and continue to mix until they are stiff like for meringue and the sugar has dissolved.
The yolks are mixed separately with the 8 tablespoons of oil. Mix until you get a smooth paste and the oil is fully incorporated. Pour this paste over the beaten egg whites and gently fold in with wide movements, so that you don’t lose all the air from the mixture.
3. Incorporating the dry ingredients and melted chocolate
Add the cooled margarine mixture (not the one set aside for glaze) and mix gently. In a separate bowl, mix the flour with the baking powder. Gradually incorporate the flour into the above mixture, gently, as with any cake.
When you have a smooth batter, divide it into two approximately equal parts. One remains plain, while in the other add 1-2 tablespoons of cocoa (from the melted mixture) or if you don’t have that, you can add a bit of the glaze mixture, but don’t overdo it, just enough to catch color.
4. Baking the cake
Prepare the cake pans: line with baking paper or grease with margarine and sprinkle a bit of flour. Pour the mixtures into the pans, alternating, for a “zebra” effect or simply one white and one with cocoa. Place in the preheated oven at 180°C. Bake until it passes the toothpick test (about 35-40 minutes). Do not open the oven door in the first 25 minutes.
5. Glazing
When the cake is ready, take it out of the oven, and while it’s still warm, pour the reserved glaze on top. Let it cool in the pan, then remove and slice.
Why I make this recipe often
It’s quick, doesn’t require complicated techniques, and I always find the ingredients at home. It keeps well the next day, and the taste is classic, without being too sweet or heavy. I also like it because no decorations or extra creams are needed.
Tips and Variations
Tips
If the edges brown too quickly, cover the pan with baking paper after 25 minutes of baking.
For the glaze, place the cup of mixture in a warm place, so it doesn’t harden before you use it.
Substitutions
You can use butter instead of margarine for a richer taste, but the texture will be slightly different.
Whole or skim milk – it doesn’t matter, the important thing is to use the amount in the recipe.
Baking powder can be replaced with baking soda (half the amount) if you don’t have anything else on hand.
Variations
You can add grated lemon zest to the white part of the batter.
If you want a richer cake, sprinkle chopped nuts or hazelnuts between layers.
Sometimes I’ve added raisins or cranberries, but not always.
Serving Ideas
It’s good plain, with coffee or tea.
It goes well with yogurt or milk, for breakfast.
It can be packed for a snack.
Frequently Asked Questions
1. Can I use only half the quantities in the recipe?
Yes, you can halve the ingredients without any problems, just adjust the pan size and baking time (probably 25-30 minutes).
2. What can I do if I don’t have a mixer?
You can beat the egg whites with a whisk, but it takes longer. It’s important they are firm, otherwise, the cake will come out denser.
3. Does the cake come out dry?
If you don’t leave it in the oven too long and respect the liquid quantities, the cake comes out fluffy, not dry.
4. Do I have to use baking paper?
It’s not mandatory, but it helps to remove the cake more easily from the pan and prevents sticking.
5. Can I put the glaze on when the cake is already cold?
The glaze absorbs better when the cake is warm, but it can also be poured over cold, just that it will stay on the surface.
Nutritional Values
Approximate estimate (per slice, from 16 slices):
Calories: 220-250
Protein: 3-4 g
Carbohydrates: 30 g
Fats: 10 g
Nutritional value varies depending on margarine, the amount of sugar, and whether you use nuts or other additions.
Storage and Reheating
The cake keeps well at room temperature in a covered container for up to 3 days. After 2 days, it starts to dry out slightly. If you want to keep it longer, you can slice and freeze it. Reheated in the microwave, it softens again, but it’s not necessarily needed, as it doesn’t harden too much. The glaze remains smooth even after a few days.
Ingredients: 1 package of margarine, 4 tablespoons of sugar, 4 tablespoons of milk, 2 tablespoons of cocoa, 8 eggs, 2 cups of sugar, 8 tablespoons of oil, 4 tablespoons of cold water, 2 cups of flour, 1 teaspoon of baking powder
Tags: check
