chocolate cake

Simple chocolate cake to prepare in advance

in under 30 minutes

Cooking duration

30 minutes to an hour


12 servings

Our really simple chocolate cake recipe is ideal for celebratory occasions. It keeps nicely for 4-5 days and is quite moist and fudgy. Use our cake calculator to get buttercream quantities rather than ganache amounts.

477 kcal, 6.5g protein, 56g carbs (40g sugars), 25g fat (10.5g saturated), 2.5g fibre, and 0.6g salt are included in each serving.

Cake ingredients:

  1. cocoa powder            85g/3 ounce
  2. caster sugar.               350g/12½ oz
  3. plain flour.                     225g/8 oz
  4. baking powder.               1/4 tsp
  5. baking soda.                    1½ teaspoon
  6. eggs.                                  2
  7. Milk.               250 milliliters/9 fluid ounces
  8. Vegetable oil / butter        125ml/4½fl oz
  9. vanilla essences           Two tsp
  10. Salt.                                 1 pinch

chocolate ganache:

  • Dark plain chocolate.        200g/7oz
  • double cream.                     200ml/7fl oz

Method for the cake 

  1. Turn the oven on to 180°C (160°F fan) or Gas 4. Coat and line two sandwich tins measuring 20cm/8in.
  2. Take a bowl add eggs(white)and beat properly and add slowly custard sugar and beat almost 5 mins.
  3. It’s made fluffy then add vanilla extract and egg yolk.
  4. o
  5. after that take another bowl add dry ingredients like salt,flour,cocoa powder,baking powder and baking soda with strainer.
  6. Then put all ingredients in beater slowly.
  7. After that add milk and oil or butter(liquid).The cake will be in liquid form.

9.putt all mixture in baking bowl.either with a wooden spoon or an electric whisk.

10.When the top of the cake is firm to the touch and a spear inserted into the centre of the cake comes out clean, it has been baked for 25 to 35 minutes.

11.After taking the cakes out of the oven, let them cool fully in their tins before.

For chocolate topping:

In order to make the chocolate frosting

  1. melt the chocolate by heating it together with the cream in a saucepan over low heat.
  2. After taking the pan off the burner
  3. whisk the mixture until it thickens
  4. becomes glossy, and is smooth. Allow to cool for one or two hours,
  5. or until sufficiently thick to cover the cake.
  6. After lightly covering one of the chocolate cakes with a small amount of chocolate icing, carefully place the other cake on top.
  7. Using a palette knife, cover the entire cake with chocolate frosting after transferring it to a serving platter.



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