Chocolate cakes are often the go-to cake, especially at birthdays or parties because, who doesn’t love chocolate? So you need to have a reliable, easy recipe that you know you can count on to give you a scrummy, moist chocolate cake every single time. Well, you’re in luck. This is my fool-proof recipe for making a delicious, rich chocolate cake that never fails to impress. I normally use dark chocolate ganache for the filling and coating of the cake because it tastes great and adds a nice shine, but feel free to a different type of filling like buttercream if you want to!
For the cake
- 225g self-raising flour
- 350g caster sugar
- 85g cocoa powder
- 1½ tsp bicarbonate of soda
- 2 medium eggs (preferably free-range)
- 250ml milk
- 125ml vegetable oil
- 2 tsp vanilla extract
- 250ml boiling water
For the ganache icing
- 200g dark chocolate
- 200ml double cream
- Preheat the oven to 180C/160C Fan/Gas 4.
- Grease and line two 20cm sandwich cake tins. I like to use a sheet of kitchen paper towel to spread the butter around the tins.
- Measure out of all the dry ingredients into a mixing bowl. Thoroughly mix the dry ingredients together using a spoon or spatula.
- Add the vanilla extract and eggs to the mixing bowl. Add half of the milk into the mixing bowl. Mix well until fully incorporated into the mixture, then add the second half of the milk. Mix until fully blended.
- Slowly add the vegetable oil to the mixture, adding small amounts at a time. Ensure that all the oil is mixed in, the mixture should be smooth and well combined by this point.
- Add the boiling water to the mixture a little at a time, until smooth. It may look weird as you are doing this step, but trust me. Don’t be worried if the cake mixture looks very liquidy, it’s supposed to be.
- Divide the cake batter between the sandwich tins and bake in the oven for 25–35 minutes, or until the top is firm to the touch. You can test to see if the cake is done by inserting a skewer into the centre of the cake. If it comes out clean (a.k.a no cake mixture on it), then it is ready to take out of the oven.
- Remove the cakes from the oven and allow them to cool completely. Do not remove them from their tins until they have cooled down fully.
- For the ganache icing, break the chocolate up into small pieces in a bowl. Gently heat the cream in a saucepan over a low heat for a couple of minutes, ensuring to not let it begin to boil.
- Pour the heated cream over the chocolate and stir together. Continue to stir until the chocolate has fully melted, and the ganache mixture is glossy and thick. Set aside to cool for 1–2 hours, or until thick enough to spread over the cake.
- Once the cakes and ganache have cooled, it’s time to assemble the cake. Carefully remove the cakes from their tins. Then, spread the ganache icing around the inside of one of the cakes. Do not spread the icing all the way to the sides, as this can cause the icing to spill over the edges.
- Place the other cake on top of the iced cake. Place the assembled cake on a serving plate or cake stand (depending on how fancy you’re going). Then use the remaining ganache to coat the top of the cake, and the sides if you want.
And there you have it, a perfectly moist, fudgy chocolate cake. Easy right? If you’re wanting to try out your baking skills some more, I’ve got plenty of recipes for you to try.