Chocolate Cake
🟢 Difficulty Level: Beginner
⏱️ Cooking Time: 15 minutes prep + 30 minutes bake + 30 minutes cool = 1 hr 15 mins total
🍽️ Servings: 8 slices
🔥 Calories (approx): 350 kcal per slice
This homemade chocolate cake is soft, moist, and packed with deep chocolate flavor. Topped with a glossy dark chocolate ganache, it’s a dessert that looks bakery-worthy but is easy enough for beginners. You only need one bowl, one pan, and a little love to create this show-stopping cake.
🧂 Ingredients
🍫 For the Cake Batter
- 80g sugar
- 150g oil (any neutral oil such as sunflower or canola)
- 1 tsp vanilla extract
- 1 egg
- 220g milk
- 1 tbsp cooking vinegar
- 30g cocoa powder
- 180g flour
- 5g baking powder
- 1 pinch of salt
🍮 For the Chocolate Ganache
- 200g double cream
- 200g dark chocolate
🍽️ Equipment Needed
- Mixing bowls :
- Whisk (or electric hand mixer) :
- Rubber spatula :
- Cake pan :
- Saucepan :
- Cooling rack :
- Sharp knife (or cake slicer) :
👩🍳 Step-by-Step Instructions
Step 1 : Prepare the Oven and Pan
Preheat your oven to 160°C (320°F). Grease and line an 18cm (7-inch) round cake mold with parchment paper.
Step 2 : Combine Wet Ingredients
In a large mixing bowl, whisk together the sugar, oil and vanilla until smooth and slightly creamy.
Step 3 : Add Milk and Vinegar
Pour in the milk, egg and vinegar, stir, and let the mixture rest for 2 minutes. This activates the acidity, making the cake light and airy.
Step 4 : Mix Dry Ingredients
Sift the cocoa powder, flour, baking powder, and salt into the wet mixture. Gently fold until combined, avoid overmixing.
Step 5 : Bake the Cake
Pour the batter into the prepared mold and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Step 6 : Cool Completely
Let the cake cool completely on a wire rack before slicing it horizontally into two equal layers.
Step 7 : Make the Ganache
Heat the double cream in a saucepan until just hot (don’t boil). Pour over the chopped dark chocolate and let sit for 2 minutes, then stir until smooth and glossy.
Step 8 : Assemble and Frost
Spread half of the ganache between the cake layers. Use the remaining ganache to cover the top and sides. Smooth with a spatula.
Step 9 : Set and Serve
Allow the cake to set for about 30 minutes at room temperature or refrigerate for a firmer texture.
🍽️ Serving Ideas
Serve each slice with fresh strawberries, a dusting of powdered sugar, or a scoop of vanilla ice cream. This cake pairs beautifully with coffee, milk, or even hot chocolate for double indulgence.
🍴 Nutrition Facts (Per Serving)
Calories: 350 kcal
Total Fat: 22g (28%)
Saturated Fat: 10g (50%)
Cholesterol: 55mg (18%)
Sodium: 120mg (5%)
Carbohydrates: 35g (13%)
Sugar: 20g
Protein: 5g (10%)
Calcium: 60mg (6%)
Iron: 2mg (15%)
💬 FAQ
Q1: Can I use vegetable oil instead of sunflower oil?
Yes, any neutral oil works well, vegetable, canola, or sunflower are perfect choices.
Q2: Can I replace cocoa powder with melted chocolate?
You can, but it changes the texture. Stick with unsweetened cocoa for the classic soft crumb.
Q3: How can I make the cake dairy-free?
Use almond or oat milk and vegan dark chocolate for the ganache.
Q4: How long can I store this cake?
Keep covered at room temperature for 3 days, or refrigerate for up to 5 days.
Q5: Can I freeze it?
Yes, wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight before serving.
⚠️ Common Mistakes to Avoid
🚫 Overmixing the batter : results in a dense texture. Mix just until combined.
🚫 Baking at too high a temperature : can cause the cake to rise too fast and collapse. Stick to 160°C (320°F).
🚫 Skipping the cooling step : slicing or frosting while warm will ruin the texture.
🚫 Boiling the cream for ganache : it should be hot, not boiling, to prevent the chocolate from splitting.
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