Inexpensive Cocoa Cake

Inexpensive Cocoa Cake a.k.a Looks Like a Million Dollars Chocolate Cake!

I had an idea that I would see if I could buy all the ingredients at the dollar store. All I could find was sugar and flour. If you have a 99 cent store, you should be able to get everything you need! I don’t know why this is inexpensive…maybe because you only use cocoa and you get a rich chocolate cake.  Really, you should have everything you need right now in your pantry!  This is a MUST HAVE for your Valentine 2011!  You will make them very happy!!

Here is the original recipe:

I really enjoyed making this cake and if you know me, my cakes almost never come out the right way. Usually they are flat, gooey or otherwise messed up, but this one worked!!  I was so excited. Actually I still am.  Here is my *tweaked* *updated* version. Enjoy this Valentines Day!


  • 1 c. boiling water
  • 3/4 c. cocoa
  • 1 1/4 c. sugar
  • 1/2 c. butter
  • 2 eggs
  • 1 3/4 c. flour
  • 1/4 c. cornstarch
  • 1 t. baking powder
  • 1 t. baking soda
  • 1/2 t. salt
  • 1 c. any combination of buttermilk, plain yogurt and or sour cream
  • 1 t. vanilla
  • Raspberry preserves (I used freezer jam)
  • 1 c. cream
  • 1 1/2 c. chocolate chips (I used semi sweet)
  • Sprinkles


  1. Pour boiling water over cocoa and stir until smooth. Set aside.
  2. Cream butter 1 minute, then add sugar.
  3. Cream 3-5 minutes (may still be a bit crumbly). Add in eggs and mix another 2 minutes. Pour flour, cornstarch, powder, soda, and salt.
  4. Whisk well until it looks “lighter” or you could sift!
  5. Add the dry ingredients and sour milk alternately to creamed mixture. (I did 3 dry and 2 wet).
  6. Mix well, but do not over mix. Beat in cocoa and vanilla until well combined.
  7. Bake in 2 greased and floured 8 inch cake pans. Bake for 25 minutes at 375.
  8. Cool for 5 minutes, then turn out on a cooling rack. Cool completely.
  9. When cooled, even out cake tops with a serrated knife (this allows you to “sample!) 
  10. Lay first cake right side up and spread with raspberry jam. Use as much or little as you want! Top with the next cake upside down.
  11. Put chocolate chips in a bowl and set aside.
  12. Heat cream in a saucepan until it simmers. Pour hot cream over chips and let site 5 minutes. Stir until combined. Let sit 5 more minutes. When cooled, slowly spoon over cake, seeing that it drips over to cover the edge!
  13. Let set 5 minutes. When done, place a cookie cutter on the cake and sprinkle with colored sugar. Use a spoon to get to the edges. When filled in, lift off cookie cutter.


I just had to share a few “process” pics:

Look at these little hands helping (aka getting flour EVERYWHERE…)

Look at these swirls of batter!

My best cake to date (homemade at least). Look at that perfectness!


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