Chocolate Cake

Chocolate Cake Recipe

Chocolate Cake
Chocolate Cake

A chocolate cake is a cake made of chocolate or cocoa. Chocolate cakes are sold in shops as well as made at home. They are sweet and chocolatey taste fulfill your craving of chocolate, the perfect combination of vegetable oil, milk and boiling water makes a perfectly moist and fluffy cake. The only caution you have to take in this recipe od chocolate cake please do not over-mix or over bake the cake. There are many different types of chocolate cake, depending on the recipe of chocolate cake and different types of chocolate used.

Different countries have different recipes for chocolate cakes. In France, gateau au chocolate is popular. In Germany, Sachertorte is popular. In the U.S., chocolate decadence cake was popular in the 1980s; in the 1990s, single-serve chocolate centers were popular.

Preparation Time: 30mins

Cooking Time: 30

Serves: 12


 For the cake

  • 225g plain flour
  • 350g caster sugar
  • 85g  unsweetened cocoa powder
  • 1 tsp bicarbonate of soda
  •  1 tsp baking soda
  • 2 tsp coffee
  • 1/2 tbs salt
  • 2 egg
  • 250ml milk
  • 125ml vegetable oil
  • 2 tsp vanilla extract
  • 250ml boiling water

 For the Chocolate Icing  

  •       200g plain chocolate
  •    200ml double cream
  •    1 tsp vanilla extract


  • Preheat the oven to 350 degrees F, grease (with butter), and line two 2x8-inch tins with parchment paper.

  • For the cake, beat the eggs and sugar for a couple of the minutes, add the vanilla, vegetable oil and milk whisk about 30 seconds more, now sift the flour, cocoa, baking powder, baking soda, and baking powder, fold in of all the dry ingredients into this wet mixture and combine well, except the boiling water ( for a richer chocolate flavor, dissolve 2 teaspoons of coffee or espresso in the hot water before mixing into the batter). Using a wooden spoon, or electric whisk beat the mixture until smooth and well combined do not overmix or over bake the cake. 

  •  Add the boiling water to the mixture, a little at a time, until smooth this makes cake mixture will now be very liquid this is actually needed results in the most delicious and moist cake. Divide the cake batter between the tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the center of the cake comes out clean.

  • Remove the cakes from the oven to allow cool completely for about 15 minutes, still in tins before icing.    

  • For the chocolate icing, heat the chocolate and cream in a saucepan over low heat until the chocolate melts. Remove the pan from the heat add vanilla and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours or until thick enough to spared over the cake. 

  •  To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins. place the cake on a platter,

  •   Use a serrated knife to flat the top of the cake, Spread a dollop chocolate icing over the top of the chocolate cake, then carefully top with the other cake. Cover the top sides of the cake with the icing properly.

  • Leftover can be stored for a long time in the fridge, wrap the cake in the aluminum foil before putting it into the fridge