Chocolate cake recipe

Chocolate cake recipe

Best chocolate cake recipe ever

Chocoholics can eat their heart out with this selection of lip-smacking cake recipes. Towering fudge cake, decadent chocolate orange cake or an upscale mousse cake?

The best cake recipe. Ever? There are many claims for the simplest cake recipe. i buy that. But with one bite of this decadent, moist cake with chocolate frosting, every single person round the table commented that this was the simplest cake they’d ever tasted.
So as for my house, this cake recipe now holds that honor.

As the compliments continued, I didn’t begin to inform them how easy it had been to form .

Perfect for birthdays, this is often a foolproof and very easy cake recipe. It’s so moist and fudgy and can keep well for 4–5 days.

Each serving provides 477 kcal, 6.5g protein, 56g carbohydrates (of which 40g sugars), 25g fat (of which 10.5g saturates), 2.5g fibre and 0.6g salt.


For the cake
225g/8oz flour
350g/12½oz castor sugar
85g/3oz chocolate
1½ tsp leaven
1½ tsp bicarbonate of soda
2 free-range eggs
250ml/9fl oz milk
125ml/4½fl oz oil
2 tsp vanilla
250ml/9fl oz boiling water
For the chocolate icing
200g/7oz plain chocolate
200ml/7fl oz cream cheese

Chocolate cake Method

  1. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins
  2. For the cake, place all of the cake ingredients, except the boiling water, into an outsized bowl . employing a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
  3. Add the boiling water to the mixture, a touch at a time, until smooth. (The cake mixture will now be very liquid.)
  4.  Divide the cake batter between the sandwich tins and bake within the oven for 25–35 minutes, or until the highest is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
  5. Remove the cakes from the oven and permit to chill completely, still in their tins, before icing.
  6.  For the chocolate icing, heat the chocolate and cream during a saucepan over a coffee heat until the chocolate melts. Remove the pan from the warmth and whisk the mixture until smooth, glossy and thickened. put aside to chill for 1–2 hours, or until thick enough to cover the cake.

7 To assemble the cake, run a round-bladed knife round the inside the cake tins to loosen the cakes. Carefully remove the cakes from the tins.

8 Spread a touch chocolate icing over the highest of 1 of the chocolate cakes, then carefully top with the opposite cake.

9 Transfer the cake to a serving plate and ice the cake everywhere with the chocolate icing, employing a spatula .


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