Are you in the mood for a classic chocolate cake? Then, this easy recipe is just what you need. Bake this cake and top it with delicious chocolate buttercream for the perfect dessert or a sweet treat that everyone will rush to enjoy!
Making this chocolate cake is simple, meaning it's great for a novice baker or someone who's made many different cakes. It is a classic chocolate cake with simple ingredients and only takes 35 minutes to bake!
The best part? That slightly decadent buttercream icing on top! You just need six ingredients, and you'll have the perfect topping for your cake. Licking out the bowl after topping the cake is entirely acceptable!
What You Need To Make This Recipe
Plain Flour — the base of the cake batter, giving it structure and softness, plain flour is key for a tender crumb.
White Granulated Sugar — sweetens the cake, balancing the richness of the cocoa and contributing to a light and fluffy texture.
Unsweetened Cocoa Powder — the star ingredient that gives the cake its deep, chocolatey flavour and alluring dark colour. I like using Dutch-processed cocoa, but you can use natural cocoa if you prefer it.
Baking Powder & Baking Soda — these leavening agents ensure your cake rises beautifully and has a perfect crumb structure for a light and airy sponge.
Kosher Salt — a pinch of salt enhances the chocolate flavour, creating a more complex taste profile.
Milk — adds moisture to the cake, ensuring it's deliciously soft and tender. Use whole milk for the best results.
Large Eggs — eggs bind the ingredients together, helping the cake layers rise while adding richness and a lovely texture.
Vegetable Oil — using a liquid gat, as opposed to a solid fat like butter, gives the cake a moist, tender crumb even when cold, making every bite melt in your mouth.
Vanilla Extract — a splash of vanilla adds a warm, aromatic flavour that complements the chocolate perfectly.
Boiling Water — the secret to super chocolatey cake! Hot water helps the cocoa powder bloom for a richer, more intense chocolate flavour.
Icing Sugar — sometimes labelled as powdered sugar, this finely ground sugar sweetens the buttercream and contributes to its silky-smooth yet fluffy texture.
How To Make Chocolate Cake
1. Turn your oven on to 180C/160C fan/350°F. Grab a large bowl and mix the flour, sugar, cocoa powder, baking soda, baking powder, and a pinch of salt until everything's combined.
2. Whisk together the milk, eggs, oil, and a splash of vanilla in another bowl.
3. Pour the wet ingredients into the bowl with the dry ones. Mix them until you've got a smooth batter.
4. Now, pour in the hot water and whisk it again. The batter will be pretty liquidy, but that's okay!
5. Use a bit of butter to grease two 22 cm (or 9-inch) cake pans. Split the batter evenly between your two cake pans. Pop them in the oven for about 35 minutes. You'll know they're done when a toothpick poked in the middle comes out clean. Once out of the oven, leave the cakes in their pans on a cooling rack for 15 minutes. After that, gently remove them, peel off the parchment paper, and leave them to cool down completely before adding the frosting.
6. Using an electric hand mixer or a stand mixer with a paddle attachment, cream the butter on medium speed until it's soft and creamy, approximately 2 minutes. Then, incorporate the cocoa powder and salt on low speed until mixed. Make sure to scrape down the sides of the bowl.
7. As you mix on low speed, slowly incorporate the icing sugar, alternating it with small amounts of milk as needed to ensure the frosting is smooth, not gritty. Mix in the vanilla, then scrape down the sides of the bowl and whip on medium-low speed until the mixture is light and fluffy, approximately 1 minute.
8. Position a cooled cake layer on a stand. Apply 1 cup of frosting over it, then place the second cake layer on top. Coat the exterior of the cake with the remaining frosting.
Can I Use Cake Flour In This Recipe?
You can certainly use cake flour instead of plain flour in this cake recipe if you're seeking an even finer crumb and a slightly lighter texture. However, the quantity must be adjusted slightly to accommodate the difference in protein content. For every cup of plain flour called for, substitute cake flour with the gram measurement plus an additional 30g. For this recipe, you should use 270g of cake flour.
This minor tweak ensures that your chocolate cake rises beautifully and maintains its delectable structure, providing an exquisite dessert experience.
What Cocoa Powder Do You Recommend Using?
For the cocoa powder, I highly recommend using Dutch-processed cocoa powder for its rich taste and deep chocolate flavour. This cocoa powder has been alkalised, which reduces its acidity and makes a smoother, more mellow chocolate flavour that’s perfect for baking. However, feel free to use any brand of cocoa powder you have on hand or prefer. The key is to ensure it's of good quality for the best-tasting chocolate cake.
What Frosting Goes Best With Chocolate Cake?
When it comes to pairing frosting with chocolate cake, chocolate buttercream is a classic choice and my favourite, so I included it in this recipe. Exploring other varieties can elevate your dessert to a whole new level or modify it for your preference.
- Chocolate Ganache: Opt for a dark chocolate ganache for a rich, glossy finish and an intense chocolate experience. Warm heavy cream poured over finely chopped chocolate melts it into a smooth, luxurious frosting that pours easily over your cake and sets with a shiny finish.
- Cream Cheese Frosting: If you prefer a tangy contrast to the sweetness of chocolate, a cream cheese frosting is an excellent choice. Its creamy texture and slight tanginess cut through the richness of the chocolate, offering a balanced and flavourful bite.
- Whipped Cream Frosting: Whipped cream frosting is perfect for a lighter, airier topping. Its mild sweetness and fluffy texture make it a delicious complement to chocolate cake.
- Salted Caramel Frosting: Try a salted caramel frosting to add a sophisticated twist. The sweet and salty combination enhances the depth of the chocolate flavour, providing a perfect blend of tastes.
Can This Chocolate Sponge Be Frozen?
This chocolate sponge cake freezes exceptionally well, making it a perfect prepare-ahead dessert. To freeze, ensure the cake layers are completely cooled. Wrap each layer tightly in plastic wrap, followed by a layer of aluminium foil to prevent freezer burn. This cake can be frozen for up to 3 months.
When you're ready to use them, let them thaw at room temperature for several hours or overnight. Once thawed, proceed with the buttercream frosting and assemble the cake. Freezing the cake layers can make them easier to work with during assembly, especially if they’re still a bit cold.
Can You Make This In 6” Cake Tins With 3 Layers?
This recipe can be adapted for 6" cake tins (15cm) to create a charming three-layer cake. Remember not to fill the tins more than two-thirds full to prevent any overflow during baking.
You might have extra batter depending on the exact volume of your cake tins. In that case, you have a couple of options. You could bake the surplus batter in cupcake liners for delightful mini treats or use it to make an additional layer.
You might have enough for a four-layer cake, which would add more drama and height to your dessert. Just ensure that each layer is baked thoroughly and cools completely before assembly.
Pro Tips For Making This Recipe
- Room Temperature Ingredients: For the best results, make sure all your ingredients, especially the butter, eggs, and milk, are at room temperature before you begin. This helps them mix more smoothly, resulting in a better-textured cake.
- Sift Dry Ingredients: Sifting the flour, cocoa powder, baking powder, and baking soda helps to aerate them, resulting in a lighter cake. It also ensures there are no lumps in your batter.
- Do Not Overmix: Once you combine the wet and dry ingredients, mix just until the batter is smooth. Overmixing can lead to a dense cake because it develops the gluten in the flour.
- Baking Time: Check your cakes for doneness a few minutes before the recipe's suggested baking time. Ovens can vary, and it's better to check early than to have a dry cake.
- Cooling Time: Allow the cakes to cool in the pans on a wire rack for the time recommended before removing them. This helps prevent the cakes from breaking apart. However, don't leave them in the pans too long, or they could become soggy.
- Frosting Consistency: If your buttercream seems too thick, add milk one tablespoon at a time until it reaches a spreadable consistency. If it's too thin, add more powdered sugar to thicken it.
Frequently Asked Questions
This recipe makes a very moist cake already, but when I’m making the layers ahead or know I want to keep leftovers for several days, I add a secret ingredient- sour cream. Instead of using all the milk the recipe asks for, just swap out half of it with sour cream. This little trick adds an extra layer of moisture and a slight tang, bringing out the chocolate's richness.
Plus, it makes the cake super moist and adds a depth of flavour that's just amazing. The sour cream also makes the cake's texture creamier and more tender, making every bite perfectly soft. So, if your recipe says 240ml of milk, stir together 120ml of milk and 120g of sour cream.
Absolutely, this chocolate cake recipe is versatile enough to be made as a traybake. It's ideal for gatherings or when you're craving a simpler presentation, and the process couldn't be easier. Simply pour the batter into a greased and floured 20 x 30cm baking tray, spreading it evenly. The baking time must be adjusted, as the shallower pan will result in a quicker baking process.
Check the cake for doneness around the 20-minute mark and bake until a toothpick or cake tester inserted into the centre comes out clean. Once cooled, add icing to the cake directly in the tray for an effortless and delightful dessert.
Preparing cakes and frosting ahead of time can be a great time saver, especially for elaborate desserts or when planning events. The cake layers can be baked, cooled, and wrapped tightly in plastic wrap. They'll stay fresh at room temperature for a day or two or frozen for up to three months, just like the process described for freezing cake layers earlier.
Most types of frosting can be made in advance and refrigerated. Buttercream, for instance, can be stored in an airtight container in the refrigerator for up to a week. Before using, simply bring it to room temperature and beat it again to restore its fluffy texture, ensuring your cake looks and tastes as fresh as possible when assembled.
If you’ve tried this chocolate cake recipe, don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Chocolate Cake
Equipment
- 9" round cake tins
- Mixing Bowls
- Electric mixer
- Wire cooling rack
Ingredients
For the Cake:
- 240 grams plain flour
- 400 grams white granulated sugar
- 50 grams unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon kosher salt
- 240 milliliters milk
- 2 large eggs
- 180 milliliters vegetable oil
- 1 tablespoon vanilla extract
- 240 milliliters boiling water
For the Chocolate Buttercream:
- 340 grams unsalted butter room temperature
- 25 grams unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 680 grams icing sugar (powdered sugar)
- 3 to 4 tablespoons milk
Instructions
For the Cake:
- Preheat the oven to 180C (160C fan /350°F). Grease two 22cm /9-inch cake pans and line the bottom of each pan with baking parchment paper. (I highly recommend using cake strips for a more even bake.)
- Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl.
- In a medium bowl, whisk together the milk, egg, oil, and vanilla. Pour the wet mixture into the dry mixture and whisk together until well combined. Whisk in the boiling water. (The batter will be runny.)
- Divide the batter between the prepared cake pans.
- Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans on a wire cooling rack for 15 minutes. Carefully remove the cake layers onto the wire rack, remove the baking paper, and let cool completely.
For the Chocolate Buttercream:
- With an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy, about 2 minutes. Add the cocoa powder and salt and mix on low speed until combined. Scrape the bowl down.
- While mixing on low speed, gradually add in the icing sugar occasionally adding a small pour of milk. (only use what you need to make the frosting not feel gritty.) Beat in the vanilla. Scrape down the bowl and beat on medium-low speed until light and fluffy, about 1 minute.
For the Assembly:
- Place a cooled cake layer on a cake stand. Spread 1 cup of frosting on top of the cake, then sandwich the other cake layer on top. Spread the rest of the frosting all over the outside of the cake.
Notes
- Room Temperature Ingredients: For the best results, make sure all your ingredients, especially the butter, eggs, and milk, are at room temperature before you begin. This helps them mix more smoothly, resulting in a better-textured cake.
- Sift Dry Ingredients: Sifting the flour, cocoa powder, baking powder, and baking soda helps to aerate them, resulting in a lighter cake. It also ensures there are no lumps in your batter.
- Do Not Overmix: Once you combine the wet and dry ingredients, mix just until the batter is smooth. Overmixing can lead to a dense cake because it develops the gluten in the flour.
- Baking Time: Check your cakes for doneness a few minutes before the recipe's suggested baking time. Ovens can vary, and it's better to check early than to have a dry cake.
- Cooling Time: Allow the cakes to cool in the pans on a wire rack for the time recommended before removing them. This helps prevent the cakes from breaking apart. However, don't leave them in the pans too long, or they could become soggy.
- Frosting Consistency: If your buttercream seems too thick, add milk one tablespoon at a time until it reaches a spreadable consistency. If it's too thin, add more powdered sugar to thicken it.
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