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Homemade chocolate cake served
Indulgent and soft chocolate cake, a classic family favourite.

Classic Homemade Chocolate Cake

Author: Flavelo
Recipes Cakes and Desserts
The secret of 'old-school' chocolate cakes lies in the dual use of cocoa and chocolate. Cocoa powder adds depth and a bitter base, while melted chocolate, thanks to its cocoa butter content, ensures moistness and richness. This recipe is based on the 'creaming method' where fat coats the flour particles, resulting in a soft and tender crumb.
🕒 Prep Time 25 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 8 servings
🔥 Calories 580 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake tin (22 cm)
  • Bain-marie or microwaveable bowl
  • Whisk
  • Sieve

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 180°C. Grease and flour the tin.

Tip: Chocolate batters tend to stick due to the sugar content.
2 ✓

Sift the flour, cocoa powder, baking powder, and salt into a bowl.

Tip: Cocoa powder tends to form lumps; sifting is essential for a smooth batter.
3 ✓

Melt the butter and chocolate together over steam. Let cool to lukewarm.

Tip: Hot chocolate would cook the eggs (scrambled eggs effect), so it must be cooled down.
4 ✓

Beat the eggs with the sugar until pale, then mix in the milk and vanilla. Stir in the chocolate butter while mixing continuously.

Tip: The emulsion (mixing of fat and water) will be stable if you add it slowly.
5 ✓

Fold in the flour mixture. Mix only until uniform.

Tip: Overmixing is the enemy here too: it results in a dense cake.
6 ✓

Bake for 35-40 minutes. Leave in the tin for 10 minutes to cool before transferring to a wire rack.

Tip: Sudden movement can cause the hot, unstable cake to collapse.

Recipe FAQ

Why did it dome in the middle?
The oven temperature was too high; the edges set quickly while the middle continued to rise. Slice off the dome and flip the cake before decorating.
Why is it dry?
You overbaked it. For chocolate cakes, the skewer should come out just barely clean of raw batter, but moist crumbs are fine.

Ingredients

  • 200 g Plain flour
  • 180 g Caster sugar
  • 50 g Cocoa powder (unsweetened)
  • 10 g Baking powder
  • 1 pinch Salt
  • 4 pcs Eggs
  • 200 ml Milk
  • 150 g Butter
  • 200 g Dark chocolate (min. 50%)
  • 5 ml Vanilla extract