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Favourite chocolate cake recipe

Favourite chocolate cake recipe


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  • Recipes
  • Dish type
  • Cake
  • Celebration cakes
  • Birthday cake

A tried and true chocolate cake recipe that has been in my family forever. You can use two 23cm or three 20cm round cake tins instead, just be sure to lessen the baking time accordingly.

315 people made this

IngredientsServes: 24

  • 250g plain flour
  • 400g caster sugar
  • 65g unsweetened cocoa powder
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon baking powder
  • 120ml vegetable oil
  • 250ml milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 225ml hot, strong coffee

MethodPrep:15min ›Cook:35min ›Ready in:50min

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm tin.
  2. In a large bowl, stir together the flour, sugar, cocoa, baking powder and bicarb. Add the oil, milk, eggs and vanilla, mix until smooth. Stir in the hot coffee last. Spread evenly into the prepared tin.
  3. Bake in the preheated oven for 25 to 35 minutes, or until a skewer inserted into the cake comes out clean.

Low fat

This cake is 5.8g per portion, when cut into 24 portions.

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Reviews & ratingsAverage global rating:(339)

Reviews in English (269)

by naples34102

Moist, delicious, deep dark chocolate cake that's so easy, so quick to whip together I thought surely I must have forgotten something! No changes and no criticisms, so this is the only commentary this recipe needs. I made half a recipe in an 8" round pan and frosted it with "Chocolate Butter-Creme Frosting," also from this site. Definitely pleased. Definitely worth repeating.-09 Apr 2010

by LAZYSUSAN

The cake came out tasting bland. I made another one because it was so simple, this time adding 3/4 tsp. of salt. Add a whole tsp. if you like.The cake came out just right.-24 Oct 2000

by Dana

I've made this cake over and over and we love it. The key is to add the hot coffee last (I use instant). The batter seems really runny but it comes out great. I use a basic chocolate icing and serve with ice cream. Yummy!-01 Sep 2006


    • 250g/9oz bittersweet chocolate
    • 225g/8oz/1cp unsalted butter
    • 90g/3.5oz/1/2 cup granulated sugar
    • 30ml/2 tbsp orange brandy
    • 5 eggs
    • 15ml/1tbsp plain (all purpose) flour (use rice flour to make gluten free)
    • icing sugar for dusting
    • whipped cream or sour cream to serve
    1. Preheat oven to 350F/180C Generously grease 9 inch round cake pan lining bottom with parchment paper. in a double boiler, melt chocolate, butter and sugar. Remove from heat and stir in brandy. Beat the eggs lightly for 1 minute. Beat in the flour and then the chocolate mixture. Pour into tin. Place tin in larger pan in a roasting pan with water going 2cm/3/4in up the side of the cake plan. Bake for 25-30 minutes until the edge of the cake is set. The centre will still be soft. Remove cake to a cooking rack. Turn the cake to a cooling rack. Dust with icing sugar. Place on a plat and serve with whipped or sour cream.

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    Step 1:

    Melt the chocolate slowly (ideally in a bain-marie). Meanwhile, mix the butter with the icing sugar and vanilla sugar until creamed. Gradually stir in the egg yolks. Pre-heat the oven to 180°C / 356°F.

    Step 2:

    Grease a cake tin with butter and sprinkle with flour. Whip up the egg whites with a pinch of salt, add the crystal sugar and beat to a stiff peak. Stir the melted chocolate into the paste with the egg yolks and fold in the whipped egg whites alternately with the flour. Fill the dough into the tin and bake for around 1 hour.

    Step 3:

    Remove the cake and leave to cool off (to achieve a flat surface turn the cake out on to a work surface immediately after baking and turn it again after 25 minutes).
    If the apricot jam is too solid, heat it briefly, and stir until smooth, before flavouring with a shot of rum. Cut the cake in half crosswise. Cover the base with jam, set the other half on top, and coat the upper surface and around the edges with apricot jam.

    Step 4:

    For the glaze, break the chocolate into small pieces. Heat up the water with the sugar for a few minutes. Pour into a bowl and leave to cool down until just warm to the taste (if the glaze is too hot it will become dull in appearance, but if too cold it will become too viscous). Add the chocolate and dissolve in the sugar solution. Pour the glaze quickly, i.e. in a single action, over the cake and immediately spread it out and smooth it over the surface, using a palate knife or other broad-bladed knife. Leave the cake to dry at room temperature.

    Serve with a garnish of whipped cream. If possible, do not store the Sachertorte in the fridge, as it will “sweat”.

    Preparation time in minutes: 150 Serves: 6-8

    For the Sachertorte

    • 7 egg yolks
    • 150 g / 2/3 cup softened butter
    • 125 g / 1 cup icing sugar
    • 200 g / 7 oz dark chocolate
    • 1 packet (8 g) vanilla sugar
    • 7 egg whites
    • 125 g / 1/2 cup crystal sugar
    • A pinch of salt
    • 150 g / 1 cup flour
    • Butter and flour for the mould
    • 150 – 200 g / 5 - 7 oz apricot jam, for spreading
    • Rum (optional)
    • Whipped cream to garnish

    For the glaze

    • 200 g / 7 oz dark chocolate coating or cooking chocolate
    • 250 g / 1 cup sugar
    • 150 - 170 ml / 2/3 cup water

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    2. Transfer mixture to a large mixing bowl. Using a metal spoon, fold in sifted flours, cocoa powder and bicarbonate of soda alternately with milk stir until smooth. Spoon mixture into prepared loaf tin smooth surface.

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    4 comments

    I made this cake, it came out so yum that it finished in no time.

    Thank you for such simple and amazing recipe

    Hi Kanika, yes it’s a little winner and we’re so happy you loved it. Thanks for commenting, Jo and Jen

    I have made this recipe twice and both times it sunk in the middle after I took it out of the oven. I checked the cake was baked with a skewer prior to taking it out, so I’m not sure what went wrong. The cake’s texture was fine when cut, however I don’t think the cake should sink. Any advice?