Chocolate Cake has been around since the 17th Century, a pretty long time actually. This recipe has been my “good old faithful” for over two decades – and that feels like a lifetime ago! I got the original recipe from a high school magazine when I was a teen. I’ve completely adapted it over the years, adding and taking out ingredients to perfect it. I love tweaking a recipe and putting my own stamp on it. And now, I can truly say it’s a fool-proof Chocolate Cake recipe that’s better than the best!
Fool-proof Chocolate Cake Recipe
Copyright © 2018 – 2021 – This adapted original recipe is by Taryn Bloem – thesupermomsclub.com
Prep Time: 15 minutes
Baking Time: 30-35 minutes
Oven Temp: 180° C or 360° F
Yield: 1 cake with 2 layers (20cm cake pan)
Ingredients:
4 eggs
2 cups sugar
1 ½ tsp vanilla essence
pinch salt
1 cup sunflower oil
1 cup milk with ½ tsp vinegar added to it (once stirred, it will curdle slightly)
2 cups flour
¾ cup cocoa
1 tsp instant coffee
2½ tsp baking powder
½ tsp baking soda (bicarb)
Method:
Beat the eggs with an electric mixer until they become foamy (roughly 45 seconds to a minute).
Add the sugar and beat until well combined (roughly 45 seconds to a minute+). The mixture will become slightly paler in color.
Add the vanilla essence, salt, oil and milk & vinegar to the mixture, and beat until combined (about 30 seconds).
Sift in the flour, cocoa and instant coffee, and beat until there aren’t any lumps.
Add the baking powder and baking soda (bicarb) by stirring it in (don’t over-mix it, otherwise it won’t rise nicely).
The mixture should be slightly runnier than toothpaste, not too thick or not too thin!
My Baking Tips
Grease your cake pans with butter, and then line them with baking paper. This ensures that the cakes don’t stick to the sides of the pan, and it protects them from becoming dry and crusted. Once the cakes are baked and cooled, simply peel off the baking paper.
A very important aspect of a good bake is to ensure that the mixture is poured equally between the cake pans. To achieve this, it’s best to place each pan on a kitchen scale and divide the mixture equally (roughly 500g per pan).
Another really important aspect of a good bake is to ensure there aren’t any large air bubbles in the mixture once it’s been poured into the pans. Simply tap the pan down onto a flat surface a couple of times until the bubbles have popped. Then vibrate the pan in a side to side motion to level it out nicely.
Place the cake pans in the center of your oven, and bake at 180° C or 360° F for 30 – 35 minutes (until just golden on top and the sides of the cake have slightly popped away from the pan). If you’re not 100% sure if the cakes are cooked all the way through, pop a skewer into the middle and see that there is no mixture on it and that it comes out clean.
Leave the cakes to cool for about 20 to 30 minutes, and remove them from the pans. It’s sometimes easier if you run a butter knife between the edge of the pan and the baking paper to ensure that there are no parts that may stick!
Now, for my best kept baking secret of all time, which makes this fool-proof chocolate cake recipe super moist…
Cover the cakes in Clingfilm and place them (un-iced) in a sealed plastic container overnight and ice them the following day. The cakes will be super moist the next day – I’m not sure how it happens – but it definitely does the trick! Keeping your kids hands off them will be another story, but I’ll leave that up to you – I’m sure you can come up with an ingenious plan!
Chocolate Icing Recipe (For This Fool-Proof Chocolate Cake Recipe)
This fool-proof chocolate cake recipe needs a fool-proof chocolate icing recipe, and this one is just that! It is yummy-yummy good (yes, that’s double a yummy) and will have you dipping your finger into the bowl for another taste! All my clients always raved about my icing, so hopefully you will too!
Ingredients:
100g butter
100g white margarine
100g cream cheese
2 tsp vanilla essence
½ – ¾ cup cocoa (depending on how chocolaty you want it to be)
600g icing sugar
a splash of milk (if required)
Beat the butter, white margarine, cream cheese and vanilla essence together until combined and smooth & creamy. Add the sifted icing sugar and cocoa, and beat until smooth. Adjust the thickness of the icing with milk, until you have the desired consistency.
Using a spatula or icing knife, spread the icing between the two layers of cake (sandwiching them together). Then place icing on top of the cake and smooth it off. Decorate with fresh strawberries (like I did) or anything you fancy… enjoy!
Easy Chocolate Cake Recipe
Equipment
- 2 x 20cm round Cake Tins
Ingredients
Ingredients (for the cake):
- 4 Eggs
- 2 cups Sugar White
- 1½ tsp Vanilla Essence
- pinch Salt
- 1 cup Sunflower Oil
- 1 cup Milk
- ½ tsp Spirit Vinegar White
- 2 cups Cake Flour
- ¾ cup Cocoa Powder
- 1 tsp Instant Coffee Granules
- 2½ tsp Baking Powder
- ½ tsp Baking Soda (Bicarb)
Ingredients (for the icing):
- 100 grams Butter
- 100 grams White Margarine
- 100 grams Cream Cheese
- ¾ cup Cocoa Powder
- 600 grams Icing Sugar/Confectioners Sugar
- splash Milk
Instructions
Method (for the cake):
- Beat the eggs with an electric mixer until they become foamy (roughly 45 seconds to a minute).
- Add the sugar and beat until well combined (roughly 45 seconds to a minute+). The mixture will become slightly paler in color.
- Add the vanilla essence, salt, oil and milk & vinegar to the mixture, and beat until combined (about 30 seconds).
- Sift in the flour, cocoa and instant coffee, and beat until there aren't any lumps.
- Add the baking powder and baking soda (bicarb) by stirring it in (don't over-mix it, otherwise it won't rise nicely).
- The mixture should be slightly runnier than toothpaste, not too thick or not too thin!
Baking Tips & Oven Temperature:
- Grease your cake pans with butter, and then line them with baking paper. This ensures that the cakes don't stick to the sides of the pan, and it protects them from becoming dry and crusted. Once the cakes are baked and cooled, simply peel off the baking paper.
- A very important aspect of a good bake is to ensure that the mixture is poured equally between the cake pans. To achieve this, it's best to place each pan on a kitchen scale and divide the mixture equally (roughly 500g per pan).
- Another really important aspect of a good bake is to ensure there aren't any large air bubbles in the mixture once it's been poured into the pans. Simply tap the pan down onto a flat surface a couple of times until the bubbles have popped. Then vibrate the pan in a side to side motion to level it out nicely.
- Place the cake pans in the center of your oven, and bake at 180° C or 360° F for 30 – 35 minutes (until just golden on top and the sides of the cake have slightly popped away from the pan). If you're not 100% sure if the cakes are cooked all the way through, pop a skewer into the middle and see that there is no mixture on it and that it comes out clean.
- Leave the cakes to cool for about 20 to 30 minutes, and remove them from the pans.
Method (for the icing):
- Beat the butter, white margarine, cream cheese and vanilla essence together until combined and smooth & creamy. Add the sifted icing sugar and cocoa, and beat until smooth. Adjust the thickness of the icing with milk, until you have the desired consistency.
- Using a spatula or icing knife, spread the icing between the two layers of cake (sandwiching them together). Then place icing on top of the cake and smooth it off. Decorate with fresh strawberries (like I did) or anything you fancy… enjoy!
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