Chocolate cake

    45 min

    This is the most delicious, moist chocolate cake! Great for a birthday cake. Enjoy!

    281 people made this

    Serves: 10 

    • 2 eggs
    • 200g (7oz) caster sugar
    • 2 tablespoons butter, softened
    • 250g (9oz) vegetable oil
    • 50g (2oz) cocoa powder
    • 125ml (4 fl oz) buttermilk
    • 1 teaspoon vanilla extract
    • 275g (10oz) plain flour
    • 1 1/2 teaspoons baking powder
    • 1 1/2 teaspoons bicarbonate of soda
    • 1/4 teaspoon salt
    • 250ml (8 fl oz) boiling water
    • 175g (6 oz) plain chocolate chips
    • Buttercream Chocolate Icing
    • 125g (4¼oz) butter, softened
    • 125g (4¼oz) icing sugar
    • 50g (2 oz) cocoa powder
    • 1 teaspoon vanilla extract
    • 2 tablespoons milk
    • 1 tablespoon strong brewed coffee

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. In a large mixing bowl, add the following ingredients one at a time, beating well after each addition: eggs, caster sugar, 2 tablespoons butter, oil, 50g cocoa, buttermilk and vanilla.
    2. Sift the flour, baking powder, bicarbonate of soda and salt; add to the sugar and egg mixture. Blend well and fold in the boiling water.
    3. Place batter in two greased and floured 20cm round cake tins. Divide the chocolate chips in half and sprinkle them over each pan. Bake at 180 degrees C (gas mark 4) for 25 minutes. Cool.
    4. To make the icing: Begin by beating together 125g butter, icing sugar and 50g cocoa; add 1 teaspoon vanilla, milk and coffee. Beat until very smooth. Add more icing sugar until you obtain the consistency you want. Spread on cooled cake.

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    Reviews in English (140)


    absolutely amazingly rich delicious cake. I can't quite believe how much cake the two tins of very runny liquid turn into! I used a food processor. More of a special occasion/treat cake than an everyday one. I'm quite new to cake making. This was my best ever creation. And I made it with my 3 year old son. A must!  -  05 Feb 2012


    Used different ingredients. Might just be my oven, but 45 minutes is too much time to cook... probably would have been done by 35. What saved the cake for me was the icing... very good!! A substitution I made that I think helps is using rum instead of the buttermilk.  -  18 Jul 2008


    most wonderful cake what a dream easy recipe and so light and fluffy your a superstar barb  -  27 Feb 2012