Velvet Chocolate Spoon Cake | Inspired by Ina Garten's Best Recipes

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber, while cake flour can be less expensive.

unsweetened cocoa powder

🥗Healthier: dark cocoa powder

💰Cheaper: chocolate syrup

Dark cocoa powder has a richer flavor, while chocolate syrup can be more economical.

semi-sweet chocolate

🥗Healthier: dark chocolate

💰Cheaper: milk chocolate

Dark chocolate has less sugar, while milk chocolate is often cheaper.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: cool whip

Coconut whipped cream is dairy-free, while Cool Whip can be more affordable.

Preheat the oven to 325°F.

Melt 2 sticks of unsalted butter over low heat and set aside to cool.

In a mixing bowl, beat 4 extra large eggs with 2 cups of sugar using a paddle attachment on medium-high speed for 5 to 10 minutes until thick and pale yellow.

Combine 3/4 cups cocoa powder (1/4 cup Dutch processed and 1/2 cup Hershey's) with 1/2 cup all-purpose flour in a separate bowl and whisk to combine.

Add 1 tablespoon of vanilla extract and the cocoa-flour mixture to the egg-sugar mixture, along with the cooled melted butter, and mix until fully combined.

If using, add 1 tablespoon of raspberry liqueur and mix again.

Pour the batter into a 9x12 baking dish.

Place the baking dish into a larger pan and fill the larger pan with hot tap water until it reaches halfway up the baking dish.

Bake in the preheated oven for 1 hour.

After baking, let the dish cool in the water for a few minutes before removing it.

Check the edges for a crust and ensure the center is still very undone, as intended.

Allow the dish to cool completely before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens