WATCH: You Can Make Your Own Gooey Chocolate Cake In A Can!
Use a can to bake the most delicious chocolate cake to give to friends, family, and yourself.
Chocolate lovers, rejoice! You can make your own dreamy chocolate cake in a tin can (the kind you're seeing all over social media!) with this easy recipe.
A baking pan is basically a large tin can. It can be made from aluminum and coated in a slick material which makes it nonstick. At the heart of it, it's a giant tin can and we use a gift can
Just looking at the cake doesn't reveal the fact that it has four (4!) layers of chocolate in it. At the very bottom is a subtly flavored milk chocolate cake. It's covered with a creamy milk chocolate pudding which is then covered with a silky and gooey dark chocolate ganache. Finally, it's dusted with cocoa powder. That's a lot of chocolate in every spoonful you'll need to get at the cake.
If you love dark chocolate, feel free to increase the cocoa powder in both the cake and the pudding to your desired dark chocolate levels. Chocolate lovers will be in heaven when gifted with this canned cake.
Tin Can Chocolate Cake
Takes 50 minutes plus cooling
Makes 2 6-inch cakes
1/2 cup unsalted butter, softened, more for greasing
1/2 cup sugar
3 large eggs
1 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/3 cup cocoa powder, more for sprinkling
1/2 teaspoon salt
1/2 cup fresh milk
For the chocolate pudding:
1 tablespoon cornstarch
1 tablespoon cocoa powder
2 tablespoons sugar
pinch of salt
1 cup fresh milk
For chocolate ganache:
1/4 cup all-purpose cream
1/4 cup semisweet chocolate, chopped
Preheat oven to 350°F. Lightly butter a 6-inch can. Set aside.
Make the cake: Cream butter and sugar until light using a whisk. Whisk in eggs, one at a time, until well incorporated.
Whisk together flour, baking powder, cocoa powder, and salt in a bowl. Add half the mixture to the egg mixture. Fold in with a spatula until mixed in. Pour in milk, and stir to mix. Dump remaining flour mixture into batter; mix until just combined.
Pour batter into the prepared can. Bake for 30 minutes, or until the middle of the cake springs back when lightly pressed. Place the lid of the can over the cake 10 minutes before it's done to ensure the bottom is cooked through. Remove from oven, place on a cooling rack, and let cool completely.
Meanwhile, make pudding: In a saucepan, whisk cornstarch, cocoa powder, sugar, salt, and milk. Place over medium heat and bring to a boil, stirring until mixture thickens. Remove from heat, and pour over chocolate cake. Spread to cover if needed. Set aside.
Meanwhile, make chocolate ganache: heat cream and chocolate in a microwave-safe bowl in the microwave on High for 20-seconds or until hot. Add butter then stir to melt the chocolate completely. Let cool for 1 minute before pouring over the chocolate pudding-covered cake. Let cool completely; chill until ready to serve. Sprinkle with cocoa powder before serving cold with spoons.