EASY CHOCOLATE CAKE
You won’t believe how simple it is to make this delicious, easy 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!
Looking for more delicious dessert recipes? Try my Steamed Banana Cake OR Easy Aish El Saraya Recipe!

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

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.

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 TIP – COOLING & 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.

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!

Easy Chocolate Cake
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
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