Ultimate Chocolate Cake

Based on 1 ratings

Jimmy Saliba

Community Member


Easy 👌


500 g all-purpose flour
100 g unsweetened cocoa powder
500 g white granulated sugar
large eggs
3 tsp baking powder
¾ tsp baking soda
490 ml full fat milk
2 tbsp white vinegar
1 tsp instant coffee powder
2 tsp vanilla extract
½ tsp table salt
60 g vegetable oil
250 g cream cheese
300 g unsalted butter
750 g powdered sugar
1 tsp vanilla extract
50 g unsweetened cocoa powder
3 tbsp milk


  • parchment paper
  • 3 8-inch baking trays
  • stand mixer with whisk
  • 2 whisks
  • large bowl
  • rubber spatula
  • sieve
  • bench scraper
  • offset spatula
  • Step 1/7

    • parchment paper
    • 3 8-inch baking trays

    Preheat oven to 200°C. Line three 8-inch cake pans with parchment paper and set aside.

  • Step 2/7

    • 500 g white granulated sugar
    • large eggs
    • 2 tsp vanilla extract
    • stand mixer with whisk
    • whisk

    Beat eggs, sugar, and vanilla for around 10 minutes or until the eggs have gotten pale and light. (Beat at medium speed if using a hand or stand mixer).

  • Step 3/7

    • 500 g all-purpose flour
    • 100 g unsweetened cocoa powder
    • 3 tsp baking powder
    • ¾ tsp baking soda
    • 490 ml full fat milk
    • 2 tbsp white vinegar
    • 1 tsp instant coffee powder
    • ½ tsp table salt
    • whisk
    • large bowl

    In the meantime, whisk the flour, cocoa powder, baking soda, baking powder, salt, and instant coffee in a separate bowl, and set this aside. Stir in the white vinegar into the milk and let it sit for at least 5 minutes or until the milk seems curdled, this will help enhance the flavor of the cocoa powder and maximize the desirable chocolate taste in the cake.

  • Step 4/7

    • 60 g vegetable oil
    • rubber spatula

    After around 10 minutes of beating, pour the oil into the cake. After this point, you should move on to using a spatula to combine the remaining ingredients to ensure that most of the air beat into the eggs isn’t pushed back out. Add a third of the dry mixture and around a third of the milk at a time, folding carefully and gently. Pour the batter into prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for at least 20 mins.

  • Step 5/7

    • 250 g cream cheese
    • 300 g unsalted butter
    • 750 g powdered sugar
    • 1 tsp vanilla extract
    • 50 g unsweetened cocoa powder
    • 3 tbsp milk
    • sieve

    Make the frosting: Beat the butter, cream cheese, and vanilla for around 2 minutes at medium speed or until airy. In a separate bowl, sift the cocoa powder and powdered sugar, and gradually add this mixture into the frosting along with the milk.

  • Step 6/7

    Spread a generous amount (around 1/2 cup) of frosting on the first, cooled layer of cake, top with a second layer of cake, and then top that with additional frosting. Place the final layer of cake on the frosting, and then spread around 1/2 of the remaining frosting on the sides and top of the cake, and refrigerate for around 20 minutes. This will be the crumb coat, allowing any loose crumbs to stick to the first layer of external frosting so that they aren’t shown in the final layer.

  • Step 7/7

    • bench scraper
    • offset spatula

    After the frosting has slightly set, spread the remaining frosting all over, smoothing with a bench scraper and offset spatula where necessary and decorating as you please.

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