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Recipe

Chocolate Cake

1 h 10 min · Serves 12 · American

Why make it

A deep, moist two-layer chocolate cake made with oil and cocoa, then covered in glossy dark chocolate ganache. It stays soft for days and suits birthdays or any weekend bake.

Serves 12

You’ll need

  • 250 g plain flour (maida)
  • 65 g unsweetened cocoa powder, sifted
  • 300 g caster sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp fine salt
  • 2 large eggs, at room temperature
  • 240 ml milk, at room temperature

+ 8 more in the full recipe
1

Step 1 of 11

Heat the oven to 175°C (160°C fan) with the rack in the middle. Grease two 20 cm round tins and line the bases with baking paper.
2

Step 2 of 11

Sift the flour, cocoa, baking powder, baking soda and salt into a large bowl. Stir in the sugar, breaking up any lumps.
3

Step 3 of 11

In a second bowl, whisk the eggs, milk, oil and vanilla until smooth. Pour this into the dry ingredients and whisk until just combined; the batter will be thick.
4

Step 4 of 11

Pour in the boiling water or hot coffee in a steady stream while whisking. The batter will become very thin and glossy, which is correct. Whisk only until smooth.
5

Step 5 of 11

Divide the batter evenly between the two tins. Bake for 30–35 minutes, until a skewer in the centre comes out with a few moist crumbs and the top springs back when pressed lightly.

The last 6 steps are in the full recipe.

Cook’s tip

Make sure the cakes are completely cool before frosting, or the ganache will melt and slide off.

Ready to cook?

Chocolate Cake

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 Get the full recipe