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Chocolate Cake
Chocolate cake and chocolate cake recipe. Easy chocolate cake recipe that calls for rich chocolate, butter, flour, and sugar to make chocolate cake.
Ingredients:
250g Butter
180g Castor Sugar
4 large eggs
200g Dark Chocolate
220g Cake Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
2Tbsp Chocolate Powder
250ml Fresh Milk
Ganache Topping:
200g Dark Cooking Chocolate
1/2 cup whipping cream
50g butter
Method:
Beat butter and sugar until light and fluffy.
Add in eggs one at a time beating well after each addition.
Pour in melted chocolate.
Fold in flour in 3 batches and alternate with milk.
Bake at a preheated oven at 160 degree Celsius for about 50 minutes. Test with a skewer, the skewer must come out clean.
Remove and let it cool before putting the topping.
Making the ganache:
Put chocolate, whipping cream and butter in a heatproof bowl over simmering water and stir until melted and smooth.
Let it cool slightly and spread on to the cake evenly.
Serve.
Chocolate cake is a very rich cake – nobody can resist a super moist and decadent cake like it.
To get a good chocolate cake, you must use very good quality chocolate.
I used Valrhona Equatoriale 55% and the cake turned out heavenly.
The taste is just so perfect: you get the texture of a moist cake that’s not too sweet.
Give this cake recipe a try over the weekend and you will definitely get lots of gleeful smiles from your loved ones.
Ingredients for Chocolate Cake Recipe
- Butter
- Eggs
- Dark chocolate
- Cake flour
- Baking powder
- Baking soda
- Milk
- Whipping cream
Frequently Asked Questions
Why does red velvet cake taste different than chocolate cake?
Red velvet is actually made with vinegar and buttermilk, which makes it have a different taste than chocolate cake.
What makes a cake moist?
To make a cake extra moist, add vegetable oil to the batter. Also, always be sure to use real butter.
What Dishes to Serve with this Recipe?
For a cute tea party, I recommend the following recipes.
This Recipe Goes Well with:
Rich Chocolate Cake Recipe
Chocolate cake and chocolate cake recipe. Easy chocolate cake recipe that calls for rich chocolate, butter, flour, and sugar to make chocolate cake.
Ingredients
Ingredients:
- 250 g Butter
- 180 g Castor Sugar
- 4 Large eggs
- 200 g Dark Chocolate
- 220 g Cake Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 2 tablespoons Chocolate Powder
- 250 ml Fresh Milk
Ganache Topping:
- 200 g Dark Cooking Chocolate
- 1/2 cup Whipping cream
- 50 g Butter
Instructions
-
Method:
-
Melt the cooking chocolate in a double boiler. Set aside to cool.
-
Beat butter and sugar until light and fluffy.
-
Add in eggs one at a time beating well after each addition.
-
Pour in melted chocolate.
-
Fold in flour in 3 batches and alternate with milk.
-
Bake at a preheated oven at 160 degree Celsius for about 50 minutes. Test with a skewer, the skewer must come out clean.
-
Remove and let it cool before putting the topping.
-
Making the ganache:
-
Put chocolate, whipping cream and butter in a heatproof bowl over simmering water and stir until melted and smooth.
-
Let it cool slightly and spread on to the cake evenly.
-
Serve.
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Katrucia
Thanks for this awesome recipe. I made it again today.
Linda Pereira
Hi can i cover this cake with marzipan and fondant.
Thanks
Linda Pereira
Hi can i cover this cake with marzipan and fondant.and can i make a 2 tiered cake using this recipe.
Rasa Malaysia
Hi Linda, I am not sure.
Ivy
Hi can I know what size tin do I use? I click on little Teochew, blog close, anyone knows how to go in?
Katrucia
Hello, can I use Lindt cooking chocolate 70% cocoa for this recipe. Thanks
Ho KIm Lan
May I know how much in ml is 1/2 cup whipping cream?
Keng Wee Lee
Hi, the butter 250g weight is different from Little Teochew’s 225g.
Should it be a typing error?
Rasa Malaysia
You can use 225 g or 250 g.
Lynn
Hi, may I know what size of cake tin is used for this recipe? Thanks
Ann starke
i love all your cakes and the best is chocolate cake, my family love it.
Choco.luverr
Oh! and i would like to know if the milk can directly be mixed in the cake or even better can i remove it? like wats the use of the milk?
Choco.luverr
HI.i am a teenage girl…this will be my first time baking.. and i specially for my godpa, so i’ll like to know how many people does this cake serve? Thanks rasa
P.S. your cakes jus look aweshum! im luvin it
Jojo
If I bake my choc.cake for 50 mins, the middle part would still be soggy but when I bake for another 10 mins the face of the cake would crack. My cake would be hard if it’s in the fridge, only in room temperature then it would be soft n nice. I think it is a bit oily as I can feel the oil in my mouth. By the way I used plain flour.
pauline
HI,
I made this cake few days ago and i found that the 250 ml milk was way too much. Isnt it so? The cake came out all cracked probably due to too much liquid? Can u help? Thanks
Koh Siok Mei
I made this chocolate cake for a friend’s birthday and it was a big hit. The best chocolate cake I have ever made. It may look a bit dry but it is moist, dense and rich in chocolate flavour. I used 99% dark chocolate from Germany and it really made a difference. I don’t think I can find richer chocolate cake than this. Double thumbs up for this recipe. Bravo!!!
Maya
That’s true ?
Haris
Follow the recipe the cake found a little hard, may be the flour hv to be reduce., I use 56% cocoa dark choc. With added 1tp cocoa powder. With the 50mins of baking the cake is ready, I’ve to Prolong the baking period to 1hr15mins. The taste is good, can I separate the whisk of egg yolk and egg white? Thanks.
faa
Hi! Can I substitute cake flour with self-raising flour instead? TQ
Rasa Malaysia
No, you have to use cake flour.
Jinx
But that seems to be very problem is most of the recipes posted on rasa malasyia – adapted to the US kitchen when you actually have many readers worldwide. not every part of the world has access to cake flour.
Rasa Malaysia
Hi Jinx sorry about that…yes I am based in the US and my recipes are written mostly for US market. If you don’t have cake flour you can use all-purpose flour.
savvymummy
Can I know what cake flour is? Is it plain flour?
Rasa Malaysia
It’s cake flour not plain flour it’s specifically for baking cake and less gluten.
Mc liu
Thanks for sharing! I will try ur recipe.
Jessica W
Thank you for sharing this wonderful recipe. It was really delicious. Nearly finish half the cake all by myself…. really a delicious sin.
I couldn’t get baking soda in Switzerland, so i just add another half tsp of baking powder.
kay
Can we substitute 120gms of oil instead of using butter
Rasa Malaysia
Please follow the recipe accordingly if you wish to try the cake.
Xinfang
May I know where can I get the dark chocolate varlhona equotoriate 55% dark chocolate ?
Mona Ng
Made this today. Awesome recipe, the best chocolate cake I’ve tried to date. I’m a beginner in baking and heck if I can make this turn out great imagine how awesome the cake you pros would’ve made! Thank you for sharing :)
genny
Are you using 8″ pan for this chocolate cake? Tks.
viv
The butter is using unsalted butter or salted butter?
If im using unsalted butter, should i add 1/4 teaspoon of salt?
fel
hi, the butter is unsalted or salted butter?
Charles
I made this a couple of nights ago and it turned out brilliantly – even if do say so myself!
For those in the UK, self raising flour is fine in place of cake flour and I sifted the flour, baking powder, bi-carbonate of soda and chocolate powder (cocoa) into a separate bowl and used that combination where the recipe calls for the flour to be folded in.
I used a round 9 inch (or so) spring-form baking tin. I reckon mint chocolate would be a nice topping.
jennifer Ong
is the dark chocolate used for the cake the same type as the one used for the ganarche topping?
Ai Lin Tan
I have just tested this recipe and I must say it is an excellent cake! I had to bake it a little longer than 50 mins and used a 6″ round tin, which I had some left over batter. I think an 8″ tin would be perfect. I didn’t have cake flour and used plain flour instead and it worked out fine. It’s a fool proof recipe. This is definitely gonna stay in my recipe collection for a long time. Thanks for sharing the recipe. :) my friends and I truly enjoyed the cake.
a spoonful of yumm
wow ! this cake looks delish…love the texture
Ashlyn
is there missing instructions here? lil teochew website mentioned that flour, baking powder etc need to be sifted… vanilla is also required but nothing was mentioned here…
lynn @ the actor's diet
is there anything better in the world than a thick, dense slice of chocolate cake? maybe a glass of milk with it.
Ju (The Little Teochew)
The cake looks AMAZING! Velvety and rich. Thanks for the link love. ♥
Reem | Simply Reem
That looks divine!!!!
Perfect indulgence……..
Nurul Fa'eqa via Facebook
hehe…me too
rajbv
Do you know which stores carry Valrhona Equatoriale 55%?
Subashini
It was so tempting! Thanks for sharing. Just need a clarification. What’s the difference between chocolate powder and cocoa powder?. Thank you.
Siewloon
It is the same.
Vivie Song via Facebook
love anything chocolate! no wonder i’m fat! hahahaha….
Surena Tumen via Facebook
Thanks Rasa, Please post white cake recipe.
Nic
What a chocolate delight! The colour of the sauce compliments the cake beautifully.
Michelle W.
Looks like a great recipe, but I wish it had conversion measurements for those of us who aren’t on the metric system. I know we’re in the minority, but we don’t have a clue about how to convert. Still, a great looking recipe!
Priscilla
Try this online conversion. http://www.convert-me.com/en/convert/cooking
Rasa Malaysia
The online conversion tool is here: https://rasamalaysia.com/conversion/
Joy
That looks wonderful.
Toh
I was the ones asking for the chocolate cake recipe. Thanks for sharing.