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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


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.

    HELLO! Cookery: 55 mouthwatering recipes from royals and celebs - including Prince William's favourite chocolate cake

    Cooking has become a huge new focus for people across the UK during the COVID-19 quarantine period, whether it's to entertain kids or to learn a new skill. If you're overwhelmed with the endless possibilities when it comes to your kitchen creations, then we've got you covered with HELLO!'s cookery special, which costs just 99p!

    HELLO!s cookery special is available now on Apple or Andriod for 99p


    As well as bringing together 55 mouthwatering recipes from our favourite royals and celebs - including several quintessentially English teatime treats loved by the Queen, such as her drop scones - the issue is packed full of lockdown cooking inspiration, from kids' birthday party treats to indulgent film nights and the perfect meals for a romantic date.

    So whether you're hoping to impress your significant other with a homemade cocktail on a summer afternoon, want to make your weekend extra special with a tasty brunch or have a hankering for tapas, HELLO! has plenty of options to keep you busy for months. We've got our eye on the Duke of Cambridge's chocolate biscuit cake, which he loved so much from his childhood that it even featured at his wedding to Kate Middleton in 2011!

    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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    Place all ingredients except Chocolate Ganache and raspberries in a large bowl, electric mixer or food processor and mix or blitz until the ingredients are combined and the butter is fully incorporated. Pour into prepared tin and smooth top. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Allow to cool in the tin. If not using at once, the cake will keep for about a week in a sealed container in the fridge. You can also freeze it uniced.

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    The Royal Family follow many traditions, including the foods they eat. Sharing on BBC&rsquos Royal Recipes, expert Anna Haugh shared the royals' favourite chocolate birthday cake, which they reportedly eat on each family member&rsquos birthday.

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    According to the presenter, this cake is one of Queen Elizabeth&rsquos favourite birthday treats.

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    Start with a simmering pan of water and in a heatproof bowl, add the eggs and the sugar in (Image: BBC Two)

    He explained: &ldquoThey&rsquove had it at all their birthdays but the Queen had this especially on her 80th birthday but with a special Highgrove twist to it, she had fruit from Highgrove actually in the cake.&rdquo


    Start with a simmering pan of water and in a heatproof bowl, add the eggs and the sugar in.

    Chef Anna Haugh explained: &ldquoIt cooks very gently and as you can see, it&rsquos full of air and that&rsquos exactly what you want with a sponge cake.

    &ldquoOnce you can write the figure eight&hellipyou know that it&rsquos ready.

    &ldquoNow we&rsquore going to sieve the flour and you sieve the flour so that it incorporates as much air as it possibly can.&rdquo

    Royal Recipes: The cake is super simple to make (Image: BBC Two)

    Start by adding a generous amount of ganache to the first layer of sponge (Image: BBC Two)


    Then, fold the flour in with a whisk and add the melted butter to the bowl.

    Anna added: &ldquoYou&rsquore making a kind of really light kind of batter consistency and you just need to make sure you&rsquore absolutely folding from the bottom and lifting it up to the top.

    &ldquoThat way, you&rsquore making sure you can&rsquot see any more of the butter or the flour.&rdquo

    Then take two round cake tins and divide the batter equally between both of them.

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    Bake the cake at 160 degrees for 20 to 25 minutes.

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    The chef said: &ldquoUsually you would cook cakes like this at 180 degrees.&rdquo

    Once baked, let cool before cutting the sponges into two, so that you have four equal layers.

    Once cooled, it&rsquos time to make the chocolate ganache.

    Anna explained: &ldquoSo we melt some cream and some sugar together in a pot and just when it comes to the boil, you pour it over your chocolate.

    &ldquoYou let it rest for a minute or so and whisk it.&rdquo

    Start by adding a generous amount of ganache to the first layer of sponge, making sure to push it right to the edges.

    Then start building up the cake, adding ganache to each layer of the cake until you reach the top.

    Next, add a lot of ganache to the top of the cake as well as to the sides, making sure to cover the sponge completely.

    Favourite chocolate cake

    1. Preheat oven to moderate 180°C. Brush a 21 × 14 × 7 cm loaf tin with melted butter or oil. Line base and sides with baking paper. Using electric beaters, beat butter and sugar in a small bowl until light and creamy. Add eggs gradually, beating well after each addition.

    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.

    3. Bake for 1 hour, until a skewer comes out clean when inserted into centre of cake. Leave in tin for 5 minutes before turning onto a wire rack to cool.

    4. To make Icing: Combine butter, water and cocoa in a medium mixing bowl mix to a smooth paste add sifted icing sugar. Stir until all the ingredients are combined and mixture is smooth. Spread icing onto cooled cake and dust with icing sugar.

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    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?