From the Anchor Yeast Kitchen
Chocolate Pan Cake
Prep 2 hr
Baking Time
35–40 mins
Total 2 hr 40 mins
Makes 1 Chocolate Pan Cake
easy
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By
Anchor Yeast Kitchen
Create a delicious Chocolate Pan Cake with our simple recipe! Featuring rich cocoa, creamy chocolate icing, and optional almond topping. Ready in 2 hours and baked at 180°C/350°F—perfect for desserts and special occasions.
New to baking with yeast? Start with Dough Fundamentals in Learn.
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Chocolate Icing
125
g
Butter
375
ml
Icing sugar
( 1½ cups )
3
ml
Vanilla essence
( ½ tsp )
125
g
Butter
375
ml
Icing sugar
( 1½ cups )
3
ml
Vanilla essence
( ½ tsp )
Topping
250
ml
Fresh cream
( 1 cup )
30
ml
Icing sugar
( 2 Tbsp )
60
ml
Grated chocolate
( ¼ cup )
Sprinkle with Almonds ( optional )
250
ml
Fresh cream
( 1 cup )
30
ml
Icing sugar
( 2 Tbsp )
60
ml
Grated chocolate
( ¼ cup )
Sprinkle with Almonds ( optional )
Ingredients
360
g
Cake flour
( 3 x 250 ml / 3 cups )
2
ml
Salt
( ¼ tsp )
500
ml
Sugar
( 2 cups )
5
ml
Bicarbonate of Soda
( 1 tsp )
80
ml
Cocoa powder
( ⅓ cup )
10
g
Anchor Instant Yeast
( 1 packet )
500
ml
Lukewarm water
( 2 cups )
250
ml
Oil
( 1 cup )
60
ml
White vinegar
( ¼ cup )
10
ml
Vanilla essence
( 2 tsp )
Method
Mix all the dry ingredients together. Add the Anchor Instant Yeast and mix.
Mix the lukewarm water, oil, vinegar and vanilla together.
Mix the liquid with the flour mixture until smooth.
Cover the bowl with plastic and leave to rest for 20 minutes.
Knock the dough down and pour the batter into a 27 x 39 cm greased oven dish.
Cover with greased plastic, elevating the plastic into a dome and allow to rise in a warm place until double in volume, about 40 minutes.
Bake in a preheated oven at 180 °C / 350 °F for 35 – 40 minutes.
Beat the butter, icing sugar, cocoa and vanilla together until smooth. Set aside.
Once baked, remove the cake from the oven and allow to cool completely.
Spread the chocolate icing over the surface.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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