How to make the Best Chocolate cake-Diva’s love it!

Who on earth doesn’t love a chocolate cake? This delicious treat is perfect for everything from a special occasion to a perfect weekday dessert; it is best enjoyable and easy when you make your own! You can start baking with a simple basic chocolate cake or you try some variations to suit your dietary needs. Master the chocolate cake with an airy, light sponge and rich filling. It is simple for an afternoon tea but special enough for a party too. This chocolate cake recipe is truly the best, you have to try it!


Chocolate cake

For the Cake

  • 2 cups of all purpose flour
  • 2 cups of sugar
  • ¾ cup of unsweetened cocoa powder
  • 2 teaspoon of baking powder
  • 1 ½ teaspoon of baking soda
  • 1 teaspoon of salt
  • 1 teaspoon of espresso powder
  • 1 cup of milk, buttermilk, almond or coconut milk
  • ½ cup of vegetable oil or melted coconut oil
  • 2 large eggs
  • 2 teaspoon of vanilla extract
  • 1 cup of boiling water

For the buttercream

  • 100g milk chocolate chopped
  • 200g butter softened
  • 400g icing sugar
  • 5 tablespoon of cocoa powder
  • 2 tablespoon of milk

For the chocolate shards (optional)

  • 50g dark chocolate
  • 35gmilk chocolate
  • 25g white chocolate


First, preheat oven to 350 degrees. And prepare two 8 inch cake pans by spraying with baking spray or buttering and lightly flouring.

For the chocolate cake

1. Sift the dry ingredients together in a bowl. The dry ingredients are flour, cocoa, baking powder, baking soda, salt and espresso powder. Place the dry ingredients in a sifter and shake it back and forth over the bowl to eliminate the clumps. Whisk through to combine or you use your paddle attachment to stir through the flour mixture until they are well combined.

2. Stir in the liquid ingredients and mix well. Add milk, vegetable oil, eggs and vanilla extract to the flour mixture and mix together on medium speed until well combined. Here you have to reduce your mixing speed and carefully add boiling water to the cake batter until it gets combined.

Note: others prefer to stir them together in a separate bowl before adding them to the dry mixture.

3. Distribute the cake batter evenly between the two prepared cake pans.

4.  And bake for 30 to 35 minutes, until a toothpick or cake tester inserted in the centre of the chocolate cake comes out clean.

5. Remove from the oven and allow to cool for about 10 minutes.

6. Remove from the pan and wait until the cake is completely cool, then you may frost or decorate as you desired.

For the buttercream

1. Put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 seconds. Leave the melted chocolate to cool for 5 minutes.

2. Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or you can use electric beaters if you have them.

3. Sift in 5 tablespoons of cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tablespoons of milk, you then mix it again until it gets smooth.

4. On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. You can decorate with chocolate shards if you prefer.

To make chocolate shards

  • Melt 50g dark chocolate and pour it into a tray lined with baking parchment or foil.
  • Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets.
  • Gently shake the tray to level the mixture, then leave to set somewhere cool. Chop into the shards.

For an egg-free chocolate cake

  • Preheat your oven to 350 degrees Fahrenheit or 176 Celsius. Grease the cake pan with butter and spray little flour.
  • In a large bowl, sift the flour, unsweetened cocoa powder and baking soda. Using a whisk to properly combine the mixture.
  • Carefully pour sugar to your dry mixture, and mix again with the whisk until the sugar is well combined with the dry mixture.
  • Pour in the vegetable oil, water and vanilla extract into the dry mixture, and stir with a hand blender or you whisk it until the batter forms and there are no more flour streaks.
  • While using a rubber spatula, scrape the cake batter into the cake pan. Remove any leftover batter by scraping the edges of the bowl.
  • Place the cake pan in the oven to bake. Have the cake bake for about an hour until the cake rises and is fluffy.
  • Frost with chocolate buttercream frosting and decorate with any desired toppings such as berries, powdered sugar, coconut flakes and sprinkles.
  • Slice the chocolate cake and serve on a serving plate.

Chocolate cake


This chocolate cake is everything a chocolate cake needs to be moist, dark, fluffy and so chocolatey. It is full of everything good. The chocolate buttercream frosting is everything to this cake. It is full of dark cocoa powder, butter, sugar and heavy milk.

Don’t cut the cake or even try to remove it from the baking pan unless you are sure it has cooled for a minimum of 10 minutes, most preferably leave it to completely cool off. Only cut or remove from the baking pan only if your cake is supposed to be served warm or if you have big issues with time. Some people are vegetarians so they do not eat eggs, you will need to prepare eggless cakes for them. If you want a softer cake, you are free to add more baking powder.

The cake batter will be very thin after the boiling water has been added. This is correct and results in the most delicious and moist chocolate cake.

Note: One of the ingredients that made this cake recipe great was the addition of espresso powder. The espresso works to elevate the flavours in much the same way as vanilla extract. Espresso powder is easy to find at the grocery store or even online if your grocer doesn’t stock it normally.

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