Favourite chocolate cake

    (306)
    50 min

    A tried and true chocolate cake recipe that has been in my family forever. The secret to this cake - as with any chocolate cake - is to not over-bake it. You can use two 23cm or three 20cm round cake tins instead, just be sure to lessen the baking time accordingly.


    242 people made this

    Ingredients
    Serves: 24 

    • 250g plain flour
    • 400g caster sugar
    • 65g unsweetened cocoa powder
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon baking powder
    • 120ml vegetable oil
    • 250ml milk
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 225ml hot, strong coffee

    Method
    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm tin.
    2. In a large bowl, stir together the flour, sugar, cocoa, baking powder and bicarb. Add the oil, milk, eggs and vanilla, mix until smooth. Stir in the hot coffee last. Spread evenly into the prepared tin.
    3. Bake in the preheated oven for 25 to 35 minutes, or until a skewer inserted into the cake comes out clean.

    Low fat

    This cake is 5.8g per portion, when cut into 24 portions.

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    Reviews & ratings
    Average global rating:
    (306)

    Reviews in English (244)

    by
    165

    Moist, delicious, deep dark chocolate cake that's so easy, so quick to whip together I thought surely I must have forgotten something! No changes and no criticisms, so this is the only commentary this recipe needs. I made half a recipe in an 8" round pan and frosted it with "Chocolate Butter-Creme Frosting," also from this site. Definitely pleased. Definitely worth repeating.  -  09 Apr 2010  (Review from Allrecipes US | Canada)

    by
    143

    The cake came out tasting bland. I made another one because it was so simple, this time adding 3/4 tsp. of salt. Add a whole tsp. if you like.The cake came out just right.  -  24 Oct 2000  (Review from Allrecipes US | Canada)

    by
    94

    I've made this cake over and over and we love it. The key is to add the hot coffee last (I use instant). The batter seems really runny but it comes out great. I use a basic chocolate icing and serve with ice cream. Yummy!  -  01 Sep 2006  (Review from Allrecipes US | Canada)

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