Bread Machine Chocolate Cake

Whip this Easy Moist Chocolate Cake recipe together in your favourite bread maker for a no fuss delicious Chocolate Cake made with cocoa and an optional Chocolate Buttercream.

Chocolate Cake:
2 large eggs, beaten
butter, melted (80 g)
sour cream (300 mL)
1¼ cup caster sugar (275 g)
1½ cup all-purpose flour, unbleached (190 g)
½ cup unprocessed cocoa powder (60 g)
1 tsp. sea salt (5 g)
½ tsp. baking soda (2 g)
½ tsp. baking powder (2 g)

Chocolate Buttercream (optional):
1 cup Monk Fruit Sweetener with Erythritol (Powdered) (150 g)
1 Tbsp. unprocessed cocoa powder
butter, melted (20 g)

Unplug the bread machine and remove the bread pan.

Put all ingredients in the order listed into the bread pan fitted with the kneading paddle. Secure the bread pan in the bread maker. Select the MENU button with the following program settings:

MENU: Cake

Press CONFIRM then the START/STOP button to mix, knead, rise and bake. After a few minutes check to see if there is flour sticking to the walls of the pan and use a spatula to pushed it down into the batter.

When the cycle is complete, remove the bread pan from the bread machine and set on the counter to cool for about an hour. Once it has cooled, turn out the cake onto a wire rack to completely cool.

Make the Chocolate Buttercream:
Beat together the confectioners' sugar, cocoa powder and butter until smooth. Add the condensed milk gradually to reach a spreadable consistency. Spread onto the cooled chocolate cake.