Chocolate cake inside a bread machine?!?
Chocolate cake inside a bread machine?!?! is a medium American recipe that serves 8. 350 calories per serving. Recipe by Jose.elcook on YouTube.
Prep: 15 min | Cook: 1 hr 2 min | Total: 1 hr 32 min
Cost: $3.78 total, $0.47 per serving
Ingredients
- 1.5 cups All-Purpose Flour (sifted)
- 1 cup Granulated Sugar
- 0.5 cup Unsweetened Cocoa Powder (always sifted)
- 1 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 0.25 teaspoon Salt
- 0.5 cup Unsalted Butter (melted then cooled to room temperature)
- 2 large Eggs (room temperature)
- 0.5 cup Whole Milk (room temperature)
- 1 teaspoon Vanilla Extract
- 0.5 cup Semi‑Sweet Chocolate Chips (added after the machine beeps)
Instructions
Prepare Ingredients
Measure all dry ingredients. Sift the flour, cocoa powder, baking powder, baking soda, and salt together. Melt the butter, let it cool to room temperature, and set aside. Bring eggs and milk to room temperature.
Time: PT10M
Add Liquids to Bread‑Machine Pan
Pour the cooled melted butter, eggs, milk, and vanilla extract into the bottom of the bread‑machine pan. The liquid‑first rule helps the machine grip the batter better.
Time: PT2M
Add Dry Ingredients
Evenly sprinkle the sifted dry mixture over the liquids. Do not stir; the machine will mix during the cycle.
Time: PT3M
Start Bread‑Machine Cake Cycle
Select the "Cake" or "Quick Bread" setting on the machine and press start. The machine will begin mixing and baking.
Time: PT1H
Add Chocolate Chips Mid‑Cycle
When the machine beeps (usually halfway through), pause the cycle, scrape the sides with a spatula, and sprinkle the chocolate chips over the batter. Resume the cycle.
Time: PT2M
Check for Doneness
When the cycle ends, insert a toothpick into the center; it should come out with a few moist crumbs. The bottom of the cake may be slightly crisp, which is normal for a bread‑machine bake.
Time: PT5M
Cool and Release
Allow the cake to cool in the pan for 10 minutes, then run a thin spatula around the edges, invert onto a cooling rack, and let cool completely before slicing.
Time: PT10M
Serve
Slice the cake, serve as is or with a dusting of powdered sugar or a scoop of vanilla ice cream.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 45 g
- Fat
- 18 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Dairy, Eggs, Gluten, Soy (in chocolate chips)
Ingredient Substitutions
- Instead of All-Purpose Flour: Cake flour, Gluten‑free flour blend
- Instead of Granulated Sugar: Coconut sugar, Brown sugar
- Instead of Unsweetened Cocoa Powder: Dutch‑process cocoa
- Instead of Baking Powder: Cream of tartar + baking soda
- Instead of Baking Soda: Potassium bicarbonate
- Instead of Salt: Sea salt
- Instead of Unsalted Butter: Margarine, Coconut oil (solid)
- Instead of Eggs: Applesauce (½ cup), Flax egg (1 tbsp flaxseed + 3 tbsp water)
- Instead of Whole Milk: Almond milk, Soy milk
- Instead of Vanilla Extract: Almond extract, Maple extract
- Instead of Semi‑Sweet Chocolate Chips: Chopped dark chocolate, White chocolate chips
Equipment Needed
- Bread Machine
- Mixing Bowl
- Spatula
- Measuring Cups and Spoons
- Fine Mesh Sieve
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Place all liquid ingredients at the bottom of the bread‑machine pan.
- Add chocolate chips only after the machine beeps and you have scraped the sides.
- Grease the pan lightly before pouring the batter to ensure easy release.
Chef Tips from the Video
- Sift cocoa powder with the flour to avoid lumps.
- Room‑temperature eggs and milk blend more evenly in the bread‑machine environment.
- If you like a richer flavor, substitute half of the butter with melted dark chocolate.
Troubleshooting
Cake is dense and didn’t rise.
Make sure the butter is fully cooled before adding, and verify the baking powder and soda are fresh.
Cake sticks to the pan.
Grease the pan lightly with butter or non‑stick spray and dust with a little flour before pouring the batter.
Chocolate chips melt into the batter instead of staying distinct.
Add the chips after the beep and quickly close the lid; you can also chill the chips for a few minutes beforehand.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Wrap tightly and freeze for up to 2 months.
Room temperature: Can sit at room temperature for 1‑2 days if kept covered.
Make-Ahead Tips
- The cake can be baked a day ahead; wrap tightly and store at room temperature.
- Chocolate chips can be added after baking if you prefer a smoother crumb.
Frequently Asked Questions
What is the cultural significance and history of chocolate cake in American dessert cuisine?
Chocolate cake became a staple of American celebrations in the mid‑20th century, symbolizing indulgence and comfort. It is commonly served at birthdays, holidays, and family gatherings, reflecting the country’s love for sweet, moist baked goods.
What are the traditional regional variations of chocolate cake in the United States?
Regional twists include the Southern chocolate layer cake with cream cheese frosting, the New York "blackout" cake with rich chocolate ganache, and the Mid‑west "devil's food" cake that uses extra cocoa for a darker crumb.
How is chocolate cake traditionally served in American households?
It is typically sliced and served plain, dusted with powdered sugar, or topped with frosting, whipped cream, or a scoop of vanilla ice cream. It often appears on dessert tables at birthday parties and holiday meals.
What occasions or celebrations is chocolate cake traditionally associated with in American culture?
Birthday parties, graduation celebrations, Thanksgiving desserts, and casual family gatherings often feature chocolate cake as a crowd‑pleasing centerpiece.
What other American desserts pair well with chocolate cake?
Chocolate cake pairs nicely with vanilla ice cream, fresh berries, caramel sauce, or a side of fruit salad for a balanced sweet‑and‑tart contrast.
What are the most common mistakes to avoid when making chocolate cake in a bread machine?
Common errors include adding melted butter that’s too hot, placing dry ingredients before liquids, and forgetting to add chocolate chips after the beep. These can lead to a dense texture or uneven chip distribution.
Why does this chocolate cake recipe use the "liquid‑first" method instead of mixing everything together before loading?
Bread‑machine algorithms rely on the liquid‑first rule to create a smooth batter and to allow the paddle to pull the ingredients upward, ensuring even mixing and a light crumb.
Can I make this chocolate cake ahead of time and how should I store it?
Yes, bake the cake a day ahead. Once cooled, wrap it tightly in plastic wrap and store at room temperature for up to two days, or refrigerate for up to four days. For longer storage, freeze in an airtight container.
What texture and appearance should I look for when the chocolate cake is done?
The top should be a smooth, slightly domed surface with a faint crust. The bottom may be a little crisp. A toothpick inserted in the center should come out with a few moist crumbs but no wet batter.
What does the YouTube channel Jose.elcook specialize in?
The YouTube channel Jose.elcook focuses on practical home‑cooking tutorials, often showcasing unconventional appliances like bread machines for everyday recipes such as cakes, breads, and quick meals.
How does the YouTube channel Jose.elcook's approach to baking differ from other cooking channels?
Jose.elcook emphasizes using minimal equipment, real‑world kitchen hacks, and step‑by‑step explanations that demystify seemingly complex processes—like baking a cake in a bread machine—making them accessible to beginner cooks.
Last updated: August 31, 2026
