EASY CHOCOLATE CAKE

Looking for more delicious dessert recipes? Try my Steamed Banana Cake OR Easy Aish El Saraya Recipe!

slice of chocolate cake on a while plate

So I can make the BEST Chocolate Cake and
most EPIC frosting in less than 1 hour !?
I’m in!


What You’ll Love About This Recipe

  • INCREDIBLE FLAVOR AND TEXTURE – The cake is rich, moist and decadent, with a velvety frosting that enhances it’s chocolatey goodness. Each bite is a melt-in-your-mouth experience that will leave you craving more.
  • SIMPLE – straightforward and easy steps, making the baking process quick and stress-free!
  • CONSISTENT RESULTS – This recipe guarantees reliable, flawless results every time! Follow all my tips to get it right the first time around!
inside of chocolate cake that has been sliced

Ingredient Notes

Cocoa Powder: Use a good quality unsweetened cocoa powder, I love Valrhona. Some other good options include D’Roste and Rodelle;

Coffee Powder: Coffee powder helps to accentuate the chocolate flavor – don’t worry you won’t be able to taste the coffee in the cake! I use Moccona instant coffee, you could use Nescafe. If you don’t wish to add coffee at all, you can just add hot water;

Cornflour/Starch: Cornflour in Australia is the same as cornstarch in the US. It helps to add a lightness and fluffiness to the cake;

Sour Cream: I use a good full fat sour cream by the brand Bulla, it adds richness, moisture and great structure to the cake;

Oil: I use vegetable oil, but you can substitute it for another neutral oil like canola;

Chocolate Chips: Use good quality chocolate chips, because this is the main flavor profile of the frosting. I use Callebaut 811 chocolate chips, Ghirardelli is also a great option;

Heavy Cream: Referred to as thickened cream in Australia – use a cream with a 35% fat content for best results;

Egg: I use a room temperature large free range egg. If you have fridge cold eggs, place it in a bowl of hot water for 2-3 minutes to bring it to room temperature.

chocolate cake with frosting and raspberries on top, on a white cake stand

Recipe Tips

TIP 1 – OVEN: ensure you bake the cake using conventional heating, i.e. top and bottom heating without a fan. Fan heating tends to dry out cakes, with conventional heating

TIP 2 – CAKE PAN: it’s best to use an anodised aluminium pan, great brands include Fat Daddio’s and Mondo. They are usually lighter in color allowing for a softer cake and gentle baking. Darker pans attract more heat and can result in a dryer cake and darker crust.

TIP 3 – KITCHEN SCALE: especially with baking, it’s a great idea to invest in a kitchen scale to ensure you get consistent results when baking this cake every time.

TIP 4 – MAKE AHEAD: You can make this cake 2-3 days ahead of time,
it tastes even better the next day!

PRO TIPCOOLING & RELEASE
Ensure the cake has fully cooled and you run a knife along the edges before inverting it- as skipping either step can cause the delicate cake to break or fall apart during release.

WATCH How To Make It

Storage & Reheating

Reheating: Reheat in the microwave in 10-15 second bursts;

Storage: If you happen to have any leftovers for the next day – store this Easy Chocolate Cake recipe in an airtight container, in the refrigerator for upto a 7 days. I like storing left overs glass pyrex/decor storage containers. I avoid plastic storage options where possible.

Freezing: You can freeze this cake for upto 3 months.

slice of chocolate cake on plate, with a knife about to cut into it, strawberries and raspberries on the plate

I hope you enjoyed this easy chocolate cake recipe! If you gave it a try, please be sure to leave a comment and rating! I’d love to hear your thoughts! Happy Cooking!

inside of chocolate cake that has been sliced

Easy Chocolate Cake

You won't believe how easy it is to make this delicious chocolate cake! Made from scratch to perfection, it's moist, rich and topped with a delicious velvety frosting! Be ready, because I have no doubt you'll be going back for more!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Servings 10
Calories 320 kcal

Ingredients
  

Chocolate Frosting

  • 30 g butter unsalted
  • 60 g chocolate chips I use Callebaut 811
  • 200 ml sweetened condensed milk
  • 3 tbsp icing/powdered sugar
  • 50 ml heavy/thickened cream

Chocolate Cake

  • 25 g unsweetened cocoa powder I use Valrhona
  • 1 tsp instant coffee I use Moccona
  • 120 ml hot water
  • 100 g granulated sugar 1/2 cup
  • 50 g brown sugar 1/4 cup
  • 128 g plain flour 1 cup
  • 10 g corn flour 1 tbsp
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 60 ml vegetable oil
  • 1 tsp apple cider vinegar or white vinegar
  • 1 tsp vanilla bean paste or extract
  • 90 g sour cream
  • 1 egg large room temperature

Instructions
 

Chocolate Frosting

  • In a small pot using a low to med flame, melt together butter, chocolate chips, sweetened condensed milk and icing sugar. Stir continuously until it bubbles;
  • Then add heavy cream and continue to stir continuously, bring to a boil then turn off the heat;
  • Cover with plastic wrap and place in the refrigerator to cool.

Chocolate Cake

  • Adjust rack to middle position and preheat oven at 170℃ / 340℉;
  • Grease the base and sides of a 20cm/ 8-inch baking pan with butter, then line with parchment paper on the base only;
  • In a bowl, combine cocoa powder, instant coffee and hot water, set aside for 5 minutes to allow it to bloom – this will accentuate the rich, chocolatey flavor;
  • In a separate bowl, mix the granulated sugar and brown sugar. Sift in the plain flour, cornflour, baking powder and baking soda. Add salt and whisk everything together until well combined.
  • To the bowl with the bloomed cocoa powder, add the remaining wet ingredients, i.e. sour vegetable oil, apple cider vinegar, vanilla, sour cream and an egg. Whisk until just combined;
  • Poor the wet ingredients into the bowl of dry ingredients and whisk together until just combined;
  • Pour the batter into the cake tin and bake at 170℃ / 340℉ conventional (top and bottom heating i.e. no fan) for 28-30 minutes;
  • Perform a skewer test to ensure it comes out clean, then remove the cake from the oven.
  • Allow the cake to cool completely in the cake pan, or for at least 30 minutes;
  • Run a knife around the side of the cake pan and release the cake;
  • Transfer cake to a stand, then frost using an offset spatula or spoon, ready to serve ENJOY!

Nutrition

Calories: 320kcalCarbohydrates: 30gProtein: 4gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 35mgSodium: 200mgPotassium: 160mgFiber: 2gSugar: 20gVitamin A: 286IUCalcium: 45mgIron: 2mg
Keyword chocolate cake, chocolate fudge cake
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