Perfect Chocolate Cake

How to Make the Perfect Chocolate Cake

Do you have chocolate cake envy? Do you taste the baked delights of friends and family and wonder why your chocolate is either too dry or too wet?

When it comes to chocolate cake, there is one common mistake that bakers make – not adding extra fluid to cake mixture when adding the cocoa powder.

For the cake to rise and be of a light consistency, you need to use the same amount of flour that you would in a plain sponge. (For more information check this basic cake recipe . When you add cocoa powder, you are adding a further dry ingredient to your mix. Our recipe adds both milk and boiling water to create a cake batter.

For perfect the chocolate cake every time, follow our great recipe. Perfect for an afternoon tea treat or a birthday celebration, why not make it today?


For the Chocolate Cake

  • 225g of plain flour
  • 350g of caster sugar
  • 85g of good quality cocoa powder
  • 1 x level teaspoon baking powder
  • 1 x level teaspoon of bicarb of soda
  • 2 x good quality medium eggs, whisked
  • 250ml semi-skimmed milk
  • 125ml sunflower oil
  • 2 teaspoons good quality vanilla extract
  • 250ml jug of boiling water


For the chocolate icing you will need;

  • 200g plain good quality chocolate
  • 200ml tub of double cream


Putting it together

  1. Firstly heat the oven – 180°/gas 4
  2. Grease and/or line (we prefer both) 2 x 20cm round cake tins
  3. To make the cake, place all the ingredients apart from the water into a good sized bowl or an electric mixer bowl
  4. Combine the mixture and then beat it well until you have no lumps and everything is well combined
  5. Add the water gradually, beating the mixture well after each addition – you will have a batter-like mixture
  6. Dole out the cake batter equally between the two greased cake tins
  7. Put into the pre-heated oven for around half an hour, but keep checking and take out when firm. If you insert a skewer in the middle it should come out clean.
  8. Once out of the oven let the cakes cool down whilst in the tins


To make the icing

  1. Heat up the cream and chocolate over a low-ish heat, until all the chocolate has melted
  2. Remove the pan from the hob, and using a handheld or electric whisk, mix until it is glossy and smooth
  3. Now let the mixture cool – about 1 to 2 hours


Put it all together

  1. Carefully take the cakes from their tins, using a palette knife to loosen them around the edge before turning them out
  2. Put one cake on a plate or serving dish and coat the top of it with a thin layer of the cooled chocolate icing
  3. Place the other cake on top
  4. Using the remainder of the icing, spread it all over the top and sides of the cake – remember this isn’t a neat-and-tidy masterpiece, more of a gooey treat when you need it most!


Cut into slices and enjoy!

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