Easy Chocolate Chevron Cake

Microwaving the cake and chilling in the freezer helps you achieve a quick bakery-style decorated creation!



  •  vegetable or canola oil
  • 1 pkg (15.25-16.5 oz or 432-515 g) chocolate fudge cake mix (plus package ingredients to make the cake)
    Basic Chocolate Buttercream Frosting
  • 4 oz (125 g) unsweetened baking chocolate bar
  • 1 cup (250 mL) butter (2 sticks), softened
  • 1 cup (250 mL) shortening
  • ½ cup (125 mL) water
  • 1½ lbs (700 g) powdered sugar (6 cups/1.5 L)
  • ½ cup (125 mL) unsweetened cocoa powder
  •  chocolate sprinkles (optional)


  1.  Generously brush the bottom and sides of the Rockcrok® Dutch Oven with oil and set aside. 

  2. For the cake, combine all the ingredients according to the package directions. 

  3. Pour the batter into the Dutch oven and microwave, covered, on HIGH for 9-11 minutes or until the center of the cake is firm and the cake springs back. Cool, uncovered, for 10 minutes and invert onto a Cutting Board. Chill the cake in the freezer for 5 minutes or until the top is cool to the touch. If the top is uneven, trim the top of the cake using the Forged Bread Knife

  4. For the frosting, place the chocolate bar pieces in a small microwave-safe bowl. Microwave, uncovered, on HIGH 30 second, stir, and continue to heat in 30 second intervals until completely melted. 

  5. Beat the butter and shortening with an electric mixer on medium speed until it’s light and fluffy (about 1 minute). Add the water and melted chocolate and beat on low speed. Gradually add the powdered sugar and cocoa powder and continue beating on medium speed for about 3 minutes or until all the sugar is incorporated.  

  6. Measure 1/2 cup (125 mL) of frosting and spoon onto the center of the cake. Evenly spread the top of the cake with frosting using the Large Spreader. (You’re only frosting the top of the cake, not the sides.)

  7. Place the Large Round Tip on the large Decorating Bag and fill the bag with frosting. To create the chevron pattern, start at one edge of the cake and pipe a dot and drag the end of the dot. Overlap the next dot on the dragged portion. Repeat in a straight line. Next, rotate the cake and start the next row going in the opposite direction. Repeat until the top layer is fully covered. Sprinkle with the chocolate sprinkles, if desired. 

  8. To slice the cake, cut the cake in half with the bread knife. Cut each half into 8 thin slices and repeat on the other side. 


  • 16 slices  servings of 1 slice

Nutrients per serving:

Calories 390, Total Fat 23 g, Saturated Fat 8 g, Cholesterol 50 mg, Sodium 290 mg, Carbohydrate 44 g, Fiber 2 g, Sugars 32 g, Protein 3 g

Cook's Tips:

The Basic Chocolate Buttercream Frosting will yield approximately 4 ½ cups (1.1 L). The petal decoration requires about 2 cups (500 mL) of frosting. Use the remaining frosting to practice decorating or unused frosting can be refrigerated for 4-5 days or frozen in an airtight container for up to 3 months. 

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