David Burke’s chocolate cake in a can

Looking to celebrate spring? Usher in the new season with a simple, fun dessert from acclaimed chef David Burke, author of “David Burke’s New American Classics.” Learn how to make a delicious chocolate cake in a tin container. Your taste buds (and the dishwasher!) will thank you.

Cake in a can
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    • 8 oz butter
    • 8 oz bittersweet chocolate
    • 6 whole eggs
    • 6 Tbs sugar
    • 1/2 C flour
  • Caramel cream cheese frosting

    • 1 1/2 pounds cream cheese
    • 1/2 pound butter
    • 1/2 pound confectioners' sugar
    • 1 teaspoon vanilla extract
    • 1 cup caramel


Baking Directions:

Melt butter and chocolate together.Whisk eggs and sugar together.Whisk melted chocolate mixture into egg and sugar mixture. Whisk in cake flour.Pour cake mix into a tin can or container, bake at 350 degrees F for 20-25 minutes until outside of cake is set and center is still soft.Top cake with your choice of toppings while still hot.For icing: Cream butter and sugar. Fold in cream cheese.Finish with caramel and vanilla.

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