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Chocolate Blender Cake

Chocolate Blender Cake

Our chocolate blender cake, with a brownie-like consistency and a rich chocolate glaze, comes together with only one blender and one cake pan.

By Courtney HillFebruary 8, 2024

  • Makes
    Makes one 9-inch cake
  • Cook Time
    1½ hours
  • Active time plus cooling
    20 minutes active, plus cooling
  • Rating

Thanks to a countertop blender, this moist chocolate cake—which happens to be gluten-free—and its thick, rich glaze come together easily, speedily and with only a few dishes to clean. We start by blitzing whole almonds (either skin-on or blanched work, but be sure they’re raw, not roasted) until powdery, essentially making our own almond flour, then throw in the rest of the batter ingredients and blend for a couple minutes more. We prefer Dutch-processed cocoa powder in this cake, as it gives the crumb a deep, dark color, but lighter-hued natural cocoa works fine, too, if that’s what you have. A sprinkle of flaky salt is a simple, elegant way to garnish this dessert. Or, for a fun, festive finish, top the glazed cake with a smattering of crunchy bits. We especially love crushed pretzels, chopped toasted nuts, even mini marshmallows—or a combination of the three. And if you’ve used marshamallows, consider toasting them with a kitchen torch.

Tip

Don’t blend the glaze until the chocolate chips have had a couple minutes to soften after the hot cream as been poured onto them. This ensures a smooth, shiny consistency without lumps. It’s best to use the glaze immediately after blending, as it sets up rather quickly.

Ingredients
  • For the cake:
  • 110

    grams (¾ cup) raw almonds (see headnote)

  • 1

    cup whole milk, room temperature

  • 218

    grams (1 cup) white sugar

  • 4

    large eggs, room temperature

  • 57

    grams (4 tablespoons) salted butter, melted and slightly cooled

  • 42

    grams (½ cup) unsweetened cocoa powder, preferably Dutch-processed (see headnote)

  • 3

    tablespoons cornstarch

  • 2

    teaspoons baking powder

  • ½

    teaspoon ground cinnamon

  • ½

    teaspoon table salt

  • For the chocolate glaze and finishing:
  • 6

    ounces (1 cup) semi-sweet chocolate chips

  • ⅓

    cup heavy cream

  • Flaky salt, to garnish (optional)

Step 1

To make the cake, heat the oven to 350°F with a rack in the middle position. Mist a 9-inch springform pan with cooking spray. In a blender, process the almonds on high, scraping the jar once or twice, until the nuts have a fine flour-like texture, about 2 minutes. Add the milk, sugar, eggs, butter cocoa powder, cornstarch, baking powder, cinnamon and salt. Blend until smooth, about 1 minute, scraping the jar as needed. Pour into the prepared pan and smooth the surface.

Step 2

Bake until the sides of the cake begin to pull away from the pan and a toothpick inserted at the center comes out with a few crumbs, 35 to 40 minutes. Cool in the pan on a wire rack for 1 hour, then remove the outer ring and cool completely.

Step 3

To make the glaze, place the chocolate chips in the clean blender jar. In a small saucepan over medium-high, bring the cream to a simmer, then pour it over the chocolate chips. Stir to ensure the cream covers the chips, then let stand until the chocolate softens, about 2 minutes.

Step 4

Blend, scraping the jar as needed, until the mixture is smooth and pourable, 30 to 60 seconds. Pour the glaze onto the cooled cake, then spread it into an even layer. Sprinkle with flaky salt (if using), then let stand for about 30 minutes to allow the glaze to set.

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