The Best Chocolate Cake
PREP TIME:
25
MINUTES
COOK TIME:
25
MINUTES
TOTAL TIME:
30-60 MINUTES
YIELD:
Rich, moist, and deeply chocolatey—this truly is the best chocolate cake you’ll ever make. Because who doesn’t love a cake that’s perfectly fluffy and full of decadent chocolate flavour? This easy recipe ensures a cake so good, it’s sure to become your go-to dessert for any occasion!
About this recipe
This chocolate cake is everything you could ask for: soft, rich, and bursting with intense cocoa flavour. Whether you’re celebrating something special or just craving a sweet treat, this cake is guaranteed to impress. Topped with a silky frosting and served with a smile, it’s the ultimate dessert for chocolate lovers!
Ingredients
Cake
- 115g plain flour
- 100g brown sugar
- 75g caster sugar
- 45g cocoa powder
- 1 tsp baking powder
- 1/2 tsp bicarb
- 1 egg
- 125ml milk
- 65ml veg or sunflower oil
- 125ml boiling water
Ganache:
- 300ml double cream
- 200g dark chocolate
Cake:
- 230g plain flour
- 200g brown sugar
- 150g caster sugar
- 90g cocoa powder
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 eggs
- 250ml milk
- 130ml vegetable or sunflower oil
- 250ml boiling water
Ganache:
- 600ml double cream
- 400g dark chocolate
Cake:
- 345g plain flour
- 300g brown sugar
- 225g caster sugar
- 135g cocoa powder
- 3 tsp baking powder
- 1 1/2 tsp bicarbonate of soda
- 3 eggs
- 375ml milk
- 195ml vegetable or sunflower oil
- 375ml boiling water
Ganache:
- 900ml double cream
- 600g dark chocolate
Ingredients
Cake:
- 4 oz plain flour
- 3.5 oz brown sugar
- 2.5 oz caster sugar
- 1.6 oz cocoa powder
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 egg
- 4.2 fl oz milk
- 2.3 fl oz vegetable or sunflower oil
- 4.2 fl oz boiling water
Ganache:
- 10.5 fl oz double cream
- 7 oz dark chocolate
Cake:
- 8 oz plain flour
- 7 oz brown sugar
- 5.3 oz caster sugar
- 3.2 oz cocoa powder
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 eggs
- 8.5 fl oz milk
- 4.6 fl oz vegetable or sunflower oil
- 8.5 fl oz boiling water
Ganache:
- 21 fl oz double cream
- 14 oz dark chocolate
Cake:
- 12.2 oz plain flour
- 10.5 oz brown sugar
- 7.9 oz caster sugar
- 4.8 oz cocoa powder
- 3 tsp baking powder
- 1 1/2 tsp bicarbonate of soda
- 3 eggs
- 12.7 fl oz milk
- 6.6 fl oz vegetable or sunflower oil
- 12.7 fl oz boiling water
Ganache:
- 31 fl oz double cream
- 21.1 oz dark chocolate
Instructions
- Preheat your oven to 180 degrees Celsius and line a 20cm cake tin with butter and flour.
- In a large bowl add your flour and sugars and mix until combined.
- To the same bowl add your chocolate powder, oil, milk and egg to emulsify the chocolate powder.
- Whisk thoroughly until combined it might be a bit thick but it will loosen up with the next step!
- Once combined, add your boiling water and whisk, your cake mixture will be very liquidy but this is what gives it a fudgy texture.
- Add cake mixture to the pre-lined cake tin and bake for 20-25 minutes.
- While the cake is baking, chop the dark chocolate into small chunks and heat up the double cream, the double cream will be hot enough once it starts to boil.
- Immediately, the double cream starts to boil pour over the chocolate then whisk until smooth and glossy and allow to cool for 10 minutes.
- Once cooled pour over cake and enjoy!
Hi, I'm Remi
I have a huge passion for the world of baking and cooking. While on my food journey, I've crafted recipes that are not only delicious but also incredibly satisfying. Join me as we explore flavors and create meals that are an absolute delight to make and eat.
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