Dark Chocolate Cake

    Dark Chocolate Cake

    445saves
    1hr


    1599 people made this

    About this recipe: This is an easy cake to make that's good enough for company. This recipe makes 3 cakes so you can layer each one with your favourite buttercream icing or fresh cream and fruit.

    Ingredients
    Serves: 12 

    • 475ml (16 fl oz) boiling water
    • 75g (3oz) cocoa
    • 350g (12 oz) plain flour
    • 2 teaspoons bicarbonate of soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 225g (8oz) butter, softened
    • 450g (1 lb) caster sugar
    • 4 eggs
    • 1 1/2 teaspoons vanilla extract

    Method
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat the oven to 180 degrees C (gas mark 4). Grease 3 - 23cm round cake tins. In medium bowl, pour boiling water over cocoa and whisk until smooth. Let mixture cool. Sift together flour, bicarbonate of soda, baking powder and salt; set aside.
    2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared tins.
    3. Bake in preheated oven for 25 to 30 minutes. Allow to cool before icing the top of each cake and sandwiching them together.

    Recently viewed

    Reviews (23)

    by
    9

    Very easy to make and delicious. It's not the deepest dark chocolate cake I have ever had but that is just fine by me as I don't like too dark a flavour. It's very moist, I would highly recommend lining your cake tin(s) with parchment paper as well as greasing the tins. I sandwiched my cake layers with the creamy chocolate icing that is on this site and covered the cake in a chocolate fudge icing a la Mary Berry! - 20 Aug 2011

    by
    8

    i am a cake maker by trade and have searched high and low for a recipe that is as yummy as this one. Beautiful to make and even better to eat i agree this is definately a superb wedding cake. I made this for a black forest gateau and it was perfect. For the filling i mixed up 175mls of double cream and added a few tbs of icing sugar for the center. Absolutely fabulous!!! - 29 Nov 2008

    by
    6

    Something else. I am a pastry chef, and this is the only chocolate cake that I will make from now on. I separated the eggs and whipped the whites separately with some of the sugar, then folded it all together to make is extra airy. This recipe could easily be flavoured with coffee, juice, or buttermilk in place of the water. FANTASTIC! - 18 Jul 2008

    Write a review

    Click on stars to rate