Edible Chocolate Cake Batter

Name: Edible Chocolate Cake Batter
Prep time: 10 min
Cook time: 5 min
Ingredients: 2 tbsp flour; 1 tbsp cocoa powder; 2 tbsp melted butter; 2 tbsp milk; 2 tbsp yogurt; 2 tbsp powdered sugar; 1/4 tsp baking soda; Pinch of salt; 2 drops vinegar

Rich and delicious this edible chocolate cake batter is like mousse, pudding and custard combined. It is so simple to make and a quick dessert recipe to whip up easily.

We have all eaten cake batter. Like maybe not out of the bowl or baking tray but we have licked out spoons or whisks while baking. So it is not so crazy to think that many would want to eat cake batter directly before baking. Same with cookie dough. However cookie dough has gotten a lot more attention today and there are a ton of places making edible cookie dough that is safe to eat on its own but also can be baked if needed.

What is a cake batter?

Cake batter is basically not baked cake. Once all your ingredients are together, the cake batter is formed and this is usually baked/steamed/cooked until rise and done. Cake batter can be of various flavors and textures depending on the cake you are making.

What is edible chocolate cake batter?

When making cakes the common ingredients used are butter, sugar, vanilla, eggs, flour, baking powder, baking soda, salt and maybe some dairy or liquid like yogurt, milk, coffee etc. when making chocolate cake we add cocoa powder to this equation and sometimes chocolate chips or melted chocolate as well deepening on the type of cake you are making. Now eating raw eggs and flour can be poisonous if not careful. So when a cake batter clearly says it is edible – that means the batter doesn’t have raw eggs and the flour has been treated to ensure there wouldn’t be any food poisoning.

How do you make cake batter safe to eat?

The flour must be treated with heat, this ensures it is not raw and safe for consumption. You can dry roast it on a pan over low heat unit it get a light brown color or you could also toast it in the oven at 180 for 8-12 minutes stirring to ensure all the flour is heated. Avoid using raw eggs as you will not be able to store any of the leftovers in the fridge – it is not safe to eat raw eggs if not stored correctly.

Can I eat cake batter without eggs?

I wouldn’t recommend eating cake batter in general unless it says it is edible when means heat treatments have been done to ensure the recipe is safe for consumption. Hence even if the cake batter is eggless I would not suggest eating it.

What makes this raw chocolate cake batter edible?

The flour and cocoa powder in this edible chocolate cake batter has been treated with heat. This heat treatment will ensure safe consumption for eating it raw. Essentially we are toasting the flour and cocoa hence some would argue by saying it is not raw however we are not baking it either.

What ingredients do you need to make this edible chocolate cake batter?

To make this edible chocolate cake batter we need all purpose flour, cocoa powder, melted butter, milk, yogurt, vanilla, vinegar, powdered sugar, salt. You could add chocolate chips into the batter or chopped nuts as well. To keep this vegan use a plant based yogurt and milk with vegetable oil in place of the melted butter. To keep this gluten free just use almond flour instead, be careful when toasting almond flour it can burn easily.

What equipment do you need to make this edible chocolate cake batter?

A small sauté pan to toast the flour and cocoa powder. A mixing bowl to make the cake batter with a whisk.

How to make this edible chocolate cake batter?

Start by toasting the flour and cocoa powder over the stove until nutty and you can smell a chocolate biscuit. Should take 4-5 minutes on very low heat. In a mixing bowl add the melted butter, milk, yogurt and whisk. Add the powdered sugar, vanilla and whisk again. Add the flour and cocoa powder mixture with a tiny pinch of salt. Whisk until smooth. Add the tiniest drop of vinegar and stir. Pour into a serving bowl and enjoy.

Serving and storing this edible chocolate cake batter?

If you place the cake batter in the fridge for 10 minutes the batter will get thicker like a custard. You can enjoy it a little soft when you just whisk it all together or enjoy it like a pudding. Either way you can eat it at room temperature or fridge cold. I like it on its own but mum loves it with whipped cream spray and a chocolate biscuit. The leftovers can be covered with cling film and stored in the fridge for up to 4 days. It will get thicker every day hence if you want to thin it out you can add a splash of water into the batter and stir it around really well before eating.

Looking for more chocolate recipes?

Now that we have covered how to make this Edible chocolate cake batter, you can have a look at the video on my socials but let’s get to it. Don’t forget to follow along for more baking recipe inspiration.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.