Colette Peters Chocolate Cake Recipe: Easy 3 Step

Colette Peters Chocolate Cake Recipe is a super moist and rich chocolate cake that is perfect for any occasion.

It’s surprisingly easy to make, with no mixer required. It’s also a tall 9-inch round layer cake that will serve 10-12 people, depending on the tier you serve it in.

To get the best results from this Colette Peters Chocolate Cake Recipe, use eggs at room temperature so that they cream up nicely and don’t curdle if mixed too vigorously with other ingredients like milk that are colder than room temperature.

Colette Peters Chocolate Cake Recipe
Colette Peters Chocolate Cake Recipe

How To Make Colette Peters Chocolate Cake Recipe?

  • Prepare Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yields: 1 9-in cake (9 inches tall and 3 inches in diameter), at least 10 servings

Ingredients Cake

  • 1 cup (2 sticks) unsalted butter, softened (227g / 8oz)
  • 6 large eggs, room temperature and separated (240ml / 8.5fl oz)
  • 1 cup (100g) all-purpose flour (or unbleached white flour)

Directions

  1. Preheat the oven to 350 degrees F. Line the bottoms of two 9-in round cake pans with parchment paper rounds, and grease the sides with butter.
  2. Sift the flour, baking powder, and salt in a medium bowl. Set aside.
  3. In a large bowl, beat the butter and sugar until light and fluffy. Add the egg yolks and beat until well combined.
  4. Add the flour mixture to the butter mixture, alternating with the milk (if using) in three additions and beating gently between each addition (about a quarter of the flour mixture at a time) until just combined. Gently fold in the egg whites, careful not to deflate them too much.
  5. Pour the batter into the prepared pans and bake for about 1 hour 10 minutes (my oven took 1h 35min), or until a toothpick inserted in the middle comes out clean.
  6. Remove from the oven and let cool in the pans for 10 minutes before turning onto a wire rack to cool completely before frosting.

Frosting

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups semi-sweet chocolate chips (340g / 12oz)
  • 3-5 tablespoons heavy cream
  • 1 tablespoon vanilla extract (8g / 0.25 oz)
  • Pinch of salt

Directions

Step 1.

In a double boiler or a heatproof bowl set over a large pot of simmering water, melt the chocolate and butter until smooth. Remove from heat and add the vanilla extract, salt, and heavy cream. Stir vigorously to combine.

Step 2.

Stir in the vanilla and chocolate mixture into the cake batter, one-third at a time, until well incorporated.

Step 3.  

Spread on top of the cooled cake to make a swirling pattern. To decorate as desired, use a large spatula to spread frosting on the surface of your cake and swirl in different directions with an offset spatula (a Tupperware lid with a thin metal edge works great for this). Refrigerate the cake before serving.

Chef Note:

We recommend you make your frosting, especially if you have a sweet tooth. There are some great no-bake chocolate buttercream frostings out there, and they’re much easier to make (less chilling time) and don’t contain as much sugar as traditional buttercream frostings.

This Colette Peters Chocolate Cake Recipe is a spinoff of her bestseller, Colette’s Cocoa Butter Cake.

Nutrition Fact Of Colette Peters Chocolate Cake Recipe

NutritionAmount
Calories256.6
Fat12.2g
Saturated7.9g
Carbs30.9g
Protein4.8g
Cholesterol41mg
Sodium313mg
Colette Peters Chocolate Cake Recipe

When was Colette Peters Chocolate Cake Recipe created?

Colette Peters Chocolate Cake Recipe was originally published in her cookbook, Colette’s Cocoa Butter Cookbook, in 1955. It is a super moist and rich chocolate cake that is perfect for any occasion.

It’s surprisingly easy to make, with no mixer required. It’s also a tall 9-inch round layer cake that will serve 10-12 people, depending on the tier you serve it in.

Where does Colette Peters Chocolate Cake Recipe come from?

Colette Peters Chocolate Cake Recipe was originally published in her cookbook, Colette’s Cocoa Butter Cookbook, in 1955.

The original recipe didn’t have eggs, but eggs were added to the original recipe in 1959 when it was updated. This version is a spinoff of her popular and best-selling cake, Colette’s Cocoa Butter Cake.

Final Word

This Colette Peters Chocolate Cake Recipe is a super moist and rich chocolate cake that is perfect for any occasion. It’s surprisingly easy to make, with no mixer required. It’s also a tall 9-inch round layer cake that will serve 10-12 people, depending on the tier you serve it in.

It’s also a tall 9-inch round layer cake that will serve 10-12 people, depending on the tier you serve it in.

Enjoy and share this recipe with your family and friends. Feel free to leave your comments below. Don’t forget to like us on Facebook.