Simple Chocolate Drizzle Cake

Introduction

A timeless treat loved by many, the Simple Chocolate Drizzle Cake is a moist, rich sponge cake with a glossy, decadent chocolate glaze drizzled on top. It’s the perfect dessert for any occasion—whether you’re baking for a family gathering, a coffee morning, or just craving something sweet. This cake is easy to make, requires basic pantry ingredients, and delivers incredible flavor. Whether you’re a beginner or an experienced baker, this cake is sure to impress with its simplicity and taste.

The History

Drizzle cakes have their roots in traditional British baking. Originally developed as a way to keep fruit cakes moist, the drizzle technique involved pouring a sweet syrup over the top of the cake while it was still warm. Over time, the concept evolved, and bakers began using different types of glazes, including chocolate, lemon, and coffee. Today, the chocolate drizzle cake is a beloved classic, known for its moist crumb and rich topping that soaks into the surface, enhancing both texture and flavor.

Ingredients Breakdown

The beauty of this cake lies in its simplicity. It uses basic, affordable ingredients that most people already have in their kitchen. The sponge is made from flour, sugar, butter, eggs, and a leavening agent like baking powder. Milk or buttermilk is often added for moisture. The chocolate drizzle typically includes cocoa powder, powdered sugar, a bit of butter, and milk or cream to create a smooth, pourable glaze.

Step-by-Step Recipe

Preheat your oven to 175°C (350°F) and grease or line a 9-inch square or round cake tin.
In a large bowl, cream together softened butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in a teaspoon of vanilla extract for extra flavor.
In a separate bowl, sift together 1 ½ cups all-purpose flour and ½ teaspoon baking powder.
Fold the dry ingredients into the butter mixture alternately with ½ cup of milk, starting and ending with the flour mixture.
Pour the batter into the prepared tin and smooth the top with a spatula.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
While the cake is cooling, prepare the chocolate drizzle by whisking together ¼ cup cocoa powder, ½ cup powdered sugar, 2 tablespoons melted butter, and 2–3 tablespoons milk or cream until smooth.
Once the cake is completely cool, spoon or drizzle the chocolate glaze over the top, allowing it to drip slightly over the edges.

Tips

Make sure your butter is at room temperature before creaming it with sugar—it helps create a smoother, lighter texture.
Don’t overmix the batter once you add the flour; this can lead to a dense cake.
Let the cake cool completely before applying the glaze to avoid melting the chocolate topping.
If you want a more intense chocolate flavor, use dark cocoa powder or add a pinch of espresso powder to the glaze.
For a neat finish, use a piping bag or squeeze bottle to drizzle the glaze in zig-zags or circles.

Variations and Customizations

Flavor Variations: Add a teaspoon of almond extract or orange zest to the cake batter for a twist.
Chocolate Options: Use white chocolate or caramel sauce for a different drizzle style.
Nutty Addition: Fold chopped walnuts or pecans into the batter for added crunch.
Fruit Twist: Top with fresh strawberries or raspberries before or after glazing.
Coffee Infusion: Replace the milk in the glaze with strong brewed coffee for a mocha version.

Health Considerations and Nutritional Value

While the Simple Chocolate Drizzle Cake is undeniably indulgent, it’s best enjoyed in moderation. A typical slice contains approximately 250–350 calories, depending on the size and ingredients used. The cake is high in carbohydrates and fats due to the sugar, butter, and chocolate glaze. To make it slightly healthier:

Use whole wheat flour or a 50/50 mix of all-purpose and whole wheat flour.
Replace half the butter with unsweetened applesauce to reduce fat content.
Opt for a dark chocolate glaze with less sugar or use a sugar substitute in the glaze.
Use low-fat milk or a plant-based alternative like almond or oat milk.

Ingredients

For the Cake:

100g (½ cup) unsalted butter, softened
150g (¾ cup) caster sugar
2 large eggs
1 tsp vanilla extract
150g (1 ½ cups) all-purpose flour
½ tsp baking powder
60ml (¼ cup) milk or buttermilk

For the Chocolate Drizzle:

30g (¼ cup) cocoa powder
60g (½ cup) powdered sugar
1 tbsp unsalted butter, melted
2–3 tbsp milk or cream

Directions

Preheat oven to 175°C (350°F). Grease and line a 9-inch cake tin.
Cream butter and sugar together until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla.
Sift flour and baking powder. Add to the wet mixture in three parts, alternating with the milk.
Pour the batter into the tin and smooth the top.
Bake for 25–30 minutes. Let cool completely on a wire rack.
Whisk cocoa powder, powdered sugar, melted butter, and enough milk to make a smooth glaze.
Drizzle over the cooled cake and allow to set before slicing.

FAQ

Can I make this cake dairy-free?

Yes! Use dairy-free margarine, a plant-based milk like almond or oat milk, and vegan chocolate for the glaze.

How long does this cake keep?

Stored in an airtight container at room temperature, the cake stays fresh for up to 3 days. For longer storage, refrigerate for up to a week.

Can I freeze this cake?

Absolutely. Wrap the cooled cake tightly in plastic wrap and foil before freezing. Thaw at room temperature and re-glaze if desired.

What can I use if I don’t have buttermilk?

You can make a substitute by mixing ¼ cup milk with ½ tsp lemon juice or white vinegar and letting it sit for 5 minutes.

Can I make cupcakes instead?

Yes! Divide the batter among 12 lined muffin cups and bake for 18–20 minutes. Adjust the glaze amount accordingly.

Summary

The Simple Chocolate Drizzle Cake is a moist and tender sponge topped with a rich chocolate glaze that elevates its flavor and texture. Easy to make, customizable, and perfect for any occasion, this cake is a comforting classic that never goes out of style.

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