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Chocolate Cake

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Chocolate Cake - super rich and easy chocolate cake recipe that makes extremely moist cake topped with a decadent ganache frosting. The world's best cake!

Chocolate cake and chocolate cake recipe. Easy chocolate cake recipe that calls for rich chocolate, butter, flour, and sugar to make chocolate cake. | rasamalaysia.com

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Chocolate cake and chocolate cake recipe. Easy chocolate cake recipe that calls for rich chocolate, butter, flour, and sugar to make chocolate cake. | rasamalaysia.com

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:
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.

Easy and quick homemade classic chocolate cake served in a plate.

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.

Basic chocolate cake made with easy ingredients.

Ingredients for Chocolate Cake Recipe

  • Butter
  • Eggs
  • Dark chocolate
  • Cake flour
  • Baking powder
  • Baking soda
  • Milk
  • Whipping cream

Easy homemade chocolate cake topped with sliced strawberry and dusted with powdered sugar.

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.

Pairs well with:

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    Rich Chocolate Cake Recipe

    Servings 2 people

    Chocolate cake and chocolate cake recipe. Easy chocolate cake recipe that calls for rich chocolate, butter, flour, and sugar to make chocolate cake.

    Calories 472 kcal
    Author

    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
    Click Here for Conversion Tool

    Directions

    1. 1
      Method:
    2. 2
      Melt the cooking chocolate in a double boiler. Set aside to cool.
    3. 3
      Beat butter and sugar until light and fluffy.
    4. 4
      Add in eggs one at a time beating well after each addition.
    5. 5
      Pour in melted chocolate.
    6. 6
      Fold in flour in 3 batches and alternate with milk.
    7. 7
      Bake at a preheated oven at 160 degree Celsius for about 50 minutes. Test with a skewer, the skewer must come out clean.
    8. 8
      Remove and let it cool before putting the topping.
    9. 9
      Making the ganache:
    10. 10
      Put chocolate, whipping cream and butter in a heatproof bowl over simmering water and stir until melted and smooth.
    11. 11
      Let it cool slightly and spread on to the cake evenly.
    12. 12
      Serve.
    Nutrition Facts
    Rich Chocolate Cake Recipe
    Amount Per Serving
    Calories 472 Calories from Fat 2196
    % Daily Value*
    Fat 244g375%
    Saturated Fat 145g906%
    Cholesterol 766mg255%
    Sodium 1648mg72%
    Potassium 2210mg63%
    Carbohydrates 274g91%
    Fiber 27g113%
    Sugar 145g161%
    Protein 54g108%
    Vitamin A 5380IU108%
    Calcium 609mg61%
    Iron 26.5mg147%
    * Percent Daily Values are based on a 2000 calorie diet.
    Course: Dessert
    Cuisine: Baking
    Keyword: Chocolate Cake
    Love this Recipe? Try More »

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    53 COMMENTS... read them below or add one

    10. Choco.luverr

      Reply

      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?

    11. Choco.luverr

      Reply

      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

    12. Jojo

      Reply

      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.

    13. pauline

      Reply

      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

    14. Koh Siok Mei

      Reply

      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!!!

    15. Haris

      Reply

      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.

        • Jinx

          Reply

          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

            Reply

            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.

    19. Jessica W

      Reply

      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.

    21. Mona Ng

      Reply

      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 :)

    24. Charles

      Reply

      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.

    26. Ai Lin Tan

      Reply

      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.

    28. Ashlyn

      Reply

      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…

    29. lynn @ the actor's diet

      Reply

      is there anything better in the world than a thick, dense slice of chocolate cake? maybe a glass of milk with it.

    34. Subashini

      Reply

      It was so tempting! Thanks for sharing. Just need a clarification. What’s the difference between chocolate powder and cocoa powder?. Thank you.

    38. Michelle W.

      Reply

      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!

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