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!
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How to Make Chocolate Cake?
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.
Frequently Asked Questions
How to Make Chocolate Cake Moist?
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.
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.
How Many Calories Per Serving?
This recipe is only 409 calories per serving.
What Dishes to Serve with this Recipe?
For a cute tea party, I recommend the following recipes.
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Chocolate Cake
Super rich and simple chocolate cake recipe that makes extremely moist cake topped with ganache frosting. This is the best chocolate cake ever!
Ingredients
- 200 g (7 oz.) dark chocolate
- 250 g (9 oz.) unsalted butter
- 180 g (6 oz.) castor sugar (fine sugar)
- 4 large eggs
- 2 tablespoons chocolate powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 220 g (8 oz.) cake flour, sifted
- 250 ml fresh full milk
Ganache Topping:
- 200 g (7 oz.) dark chocolate
- 1/2 cup heavy whipping cream
- 50 g (2 oz.) unsalted butter
Other Optional Toppings:
- Strawberries
- Powdered sugar
Instructions
- Melt the dark chocolate in a double boiler. Set aside to cool.
- Beat the butter and sugar until light and fluffy.
- Add in the eggs, one at a time, beating well after each addition.
- Pour in the melted chocolate, chocolate powder, baking powder and baking soda.
- Fold in the cake flour in 3 batches, alternate with the fresh milk.
- Pour the batter into a 8-inch rectangle cake pan or round cake pan.
- Bake at a pre-heated oven at 160°C (320°F) for about 50 minutes. Test with a cake tester, make sure it comes out clean.
- Remove the Chocolate Cake and let cool.
Ganache Topping:
- Add the dark chocolate, whipping cream and butter in a heat-proof bowl over simmering water (double boiler method). Stir until the chocolate melts and becomes smooth. Let cool slightly.
- Spread the Ganache evenly onto the top of the cake with a spatula. Save some for drizzling.
- Cut the Chocolate Cake into slices, topped with strawberries and dust with powdered sugar, if you like.
Notes
Contributor: Ho Siew Loon. Use Valrhona Equatoriale 55% for the best result.
Nutrition Information
Yield
12Serving Size
12Amount Per Serving Calories 409Total Fat 25gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 9gCholesterol 110mgSodium 136mgCarbohydrates 42gFiber 2gSugar 24gProtein 5g
PADMA Ganisakran
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??
Rasa Malaysia
This is not a fluffy chocolate cake.
Mary
Is so delicious and easy to bake. Thanks so much !
June M
I tried out this recipe a few days ago and it turned out superb. Thank you so much.
Rasa Malaysia
Thanks for trying my recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Katrucia
Thanks for this awesome recipe. I made it again today.
Linda Pereira
Hi can i cover this cake with marzipan and fondant.
Thanks
Priya
Chocolate powder is cocoa powder?
Rasa Malaysia
Yes.
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