One-Two-Three Chocolate Cake

A super chocolatey, moist "one-two-three" cake: the batter comes together in one bowl in five minutes, and the layers turn out rich and soft. It's assembled with a buttercream cheese frosting and decorated with homemade caramel candies. I recommend baking this for a change - enjoy!

One-Two-Three Chocolate Cake

A moist chocolate cake made from a "one bowl" batter, with a cream cheese frosting and homemade caramel candy decor.

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Prep Time 40 minutes mins

Cook Time 45 minutes mins

Soaking 2 hours hrs

Total Time 3 hours hrs 25 minutes mins

Servings: 12 servings

Course: Cakes

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

Layers (2 pcs, 16-18 cm)

• 235 g flour
• 7 g baking soda
• 300 g sugar
• 65 g cocoa powder
• salt pinch
• 2 eggs
• 60 g butter melted
• 60 g vegetable oil
• 260 ml milk
• 1 tbsp vinegar

Frosting

• 220 g philadelphia cream cheese
• 75 g butter
• 75 g powdered sugar
• 1 tbsp cocoa powder

Candies

• 150 g assorted colored hard candies

Method

 

1. Combine all dry ingredients in a bowl, add the rest except the vinegar, and mix until smooth. Stir in the vinegar at the very end - the batter is ready.
2. Divide the batter into two parts and bake two layers at 170°C for about 45 minutes. Test with a skewer: it should come out dry. Let the layers cool completely.
3. For the candies, crush each color of hard candy with a rolling pin into sugar-like crystals. Shape random forms out of foil on the bottom or sides of glasses and spread the crushed candy inside.
4. Put the shapes in the oven at 150-160°C, checking every couple of minutes. As soon as the candy melts, remove it, insert a skewer, let the candy cool, and peel off the foil.
   
5. For the frosting, whip softened butter with powdered sugar, add the cream cheese, whip again, then finish with the cocoa powder and whip a couple more minutes.
   
6. Cut each layer in half, spread with frosting, and assemble the cake in a springform ring. Let it sit for a couple of hours to soak, then decorate with the caramel candies.
   

Notes

If you only have one pan, bake the layers one at a time, or bake a single large layer and slice it in half.

Tips

• A springform ring makes assembling the cake noticeably easier and neater.
• This recipe is based on Andy Chef's "chocolate 1-2-3" cake.