cakepia recipe japanese      
Petite Chocolate Cakes  

Easy chocolate cakes using “hot cake” (pancake) mix. Bake a sponge cake in a square pan and cut it into 3cm squares. Warm and cold ingredients do not mix well, so warm the egg a little before using. You can garnish with whipped cream.
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●Preparation Tip

Photo #1

Photo #2

Photo #3

Photo #4

Photo #5
In a bowl, cream together egg and sugar.

Add melted chocolate and blend. (Photo #1)

Stir in lukewarm milk. (Photo #2)

Mix in “hot cake” mix (pancake mix) and cocoa powder. (Photo #3)

Transfer the batter into a pan, 1cm deep.

Bake in a preheated oven at 160 °C (320 °F) for 15 to 20 minutes until brown. If the surface is brown but the center is still not done, cover with foil and continue baking. (Photo #4)

Cut into 3cm squares. (Photo #5)

Servings per Recipe Calories per Serving Ready In
two 12cm X 15cm square pans  255kcal 45 minutes
whole egg 50g 
sugar 50g 
chocolate 50g 
milk 100g 
“hot cake” mix (pancake mix) 100g 
cocoa powder 15g 
- Melt chocolate.
- Sift together “hot cake” mix and cocoa powder.
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