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Super rich and simple chocolate cake recipe that makes extremely moist cake topped with ganache frosting. This is the best chocolate cake ever!
Chocolate Cake Recipe
This homemade chocolate cake from scratch is sinfully decadent.
It’s so moist, with a rich chocolate flavor, topped with chocolate ganache and fresh strawberries!
To make this simple chocolate cake recipe, you must use a good quality chocolate.
For the best results, use Valrhona Equatoriale 55%.
I will guarantee you that the end result is heavenly!
Chocolate Cake Ingredients
This easy simple recipe calls for the following ingredients:
- Butter
- Eggs
- Dark chocolate
- Cake flour
- Baking powder
- Baking soda
- Milk
The above ingredients are used for the cake batter. I recommend a ganache topping with dark chocolate, whipping cream and butter.
See the recipe card for full information on ingredients.
Frequently Asked Questions
Use cake flour for extra soft and moist cake.
Other than that, use a real and good quality butter, for example: Challenge brand unsalted butter.
Also, fresh full milk makes the cake extra moist.
Red velvet is actually made with vinegar and buttermilk, which makes it have a different taste than chocolate cake.
This recipe is only 577 calories per serving.
What To Serve With Chocolate Cake
For a cute tea party, I recommend the following recipes.
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Other Recipes You Might Like
Chocolate Cake
Ingredients
- 200 g (7 oz) dark chocolate
- 250 g (9 oz) unsalted butter
- 180 g (6⅓) castor sugar, fine sugar
- 4 large eggs
- 2 tablespoons chocolate powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 220 g (7⅗ oz) cake flour, sifted
- 250 ml fresh full milk
Ganache Topping:
- 200 g dark chocolate
- 1/2 cup heavy whipping cream
- 50 g unsalted butter
Other Optional Toppings:
- strawberries
- powdered sugar
Instructions
- Melt the dark chocolate in a double boiler and set it aside to cool.
- Beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Pour in the melted chocolate, cocoa powder, baking powder, and baking soda.
- Fold in the cake flour in three batches, alternating with the fresh milk.
- Pour the batter into an 8-inch (20 cm) rectangular or round cake pan. Bake in a preheated oven at 160°C (320°F) for about 50 minutes. Test with a cake tester to ensure it comes out clean. Remove the chocolate cake from the oven and let it cool.
Ganache Topping:
- Add the dark chocolate, whipping cream, and butter to a heatproof bowl set over simmering water (double boiler method). Stir until the chocolate melts and becomes smooth. Let it cool slightly.
- Spread the ganache evenly over the top of the cake with a spatula, reserving some for drizzling.
- Cut the chocolate cake into slices, topping each with strawberries and dusting with powdered sugar, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi i love all you recipes and the best is the butter cakes. absolutely awesome.
But you chocolate cake does not come out right for me. It comes out fudgy and dense.
Should that be the way? Some places the cake looks dense and some places very fudgy.
If left outside the cake get moulded in 3 days . I think i am doing it right. I love your chocolate cake recipe but cannot understand why its turns out this way. Most recipes is calling for oil basis but i like using butter. I have done this recipe almost 4-5 times but still turn out this way.
any advise??
This is not a fluffy chocolate cake.
Is so delicious and easy to bake. Thanks so much !
I tried out this recipe a few days ago and it turned out superb. Thank you so much.
Thanks for trying my recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Hi what is fresh full milk?
Whole milk.
Thanks for this awesome recipe. I made it again today.
Hi can i cover this cake with marzipan and fondant.
Thanks
Chocolate powder is cocoa powder?
Yes.
Hi can i cover this cake with marzipan and fondant.and can i make a 2 tiered cake using this recipe.
Hi Linda, I am not sure.
Hi can I know what size tin do I use? I click on little Teochew, blog close, anyone knows how to go in?
Hello, can I use Lindt cooking chocolate 70% cocoa for this recipe. Thanks
May I know how much in ml is 1/2 cup whipping cream?
Hi, the butter 250g weight is different from Little Teochew’s 225g.
Should it be a typing error?
You can use 225 g or 250 g.
Hi, may I know what size of cake tin is used for this recipe? Thanks