Homemade Chocolate Cake
Homemade Chocolate Cake
Ingredients
For the Cake
- 250 g plain flour
- 360 g caster sugar
- 80 g cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 250 ml milk
- 125 ml vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 250 ml boiling water
For the Chocolate Ganache Frosting
- 300 g dark chocolate, chopped
- 300 ml thickened cream
Instructions
- 1
Preheat the oven to 180°C (160°C fan-forced). Grease and line a 23 cm round cake pan with baking paper.
⏱️ 15 min•🌡️ 180
- 2
In a large bowl, whisk together the plain flour, caster sugar, cocoa powder, baking soda, baking powder, and salt.
⏱️ 5 min
- 3
Add the milk, vegetable oil, large eggs, and vanilla extract to the dry ingredients. Mix until just combined.
⏱️ 5 min
- 4
Carefully stir in the boiling water. The batter will be very liquidy.
⏱️ 2 min
- 5
Pour the batter into the prepared cake pan.
⏱️ 1 min
- 6
Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.
⏱️ 40 min•🌡️ 180
- 7
Let the cake cool completely in the pan before turning it out. This will take at least 60 minutes.
⏱️ 60 min
- 8
Place the chopped dark chocolate in a heatproof bowl.
⏱️ 2 min
- 9
Heat the thickened cream in a small saucepan over medium heat until it just begins to simmer. Do not boil.
⏱️ 5 min
- 10
Pour the hot cream over the chopped chocolate. Let it sit for 5 minutes without stirring.
⏱️ 5 min
- 11
Stir the mixture gently with a spoon until smooth and glossy.
⏱️ 3 min
- 12
Allow the ganache to cool and thicken slightly at room temperature, or refrigerate for 30 minutes, stirring occasionally, until it reaches a spreadable consistency.
⏱️ 30 min
- 13
Once the cake is completely cool, pour or spread the chocolate ganache frosting evenly over the top, allowing it to drip down the sides for a rustic look.
⏱️ 5 min
- 14
Optionally, decorate with chocolate shavings or other toppings as desired.
⏱️ 2 min
Kitchen Tools
Homemade Chocolate Cake
For the Cake
- 250 g plain flour
- 360 g caster sugar
- 80 g cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 250 ml milk
- 125 ml vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 250 ml boiling water
For the Chocolate Ganache Frosting
- 300 g dark chocolate, chopped
- 300 ml thickened cream
Instructions
- 1
Preheat the oven to 180°C (160°C fan-forced). Grease and line a 23 cm round cake pan with baking paper.
⏱️ 15 min•🌡️ 180 - 2
In a large bowl, whisk together the plain flour, caster sugar, cocoa powder, baking soda, baking powder, and salt.
⏱️ 5 min - 3
Add the milk, vegetable oil, large eggs, and vanilla extract to the dry ingredients. Mix until just combined.
⏱️ 5 min - 4
Carefully stir in the boiling water. The batter will be very liquidy.
⏱️ 2 min - 5
Pour the batter into the prepared cake pan.
⏱️ 1 min - 6
Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.
⏱️ 40 min•🌡️ 180 - 7
Let the cake cool completely in the pan before turning it out. This will take at least 60 minutes.
⏱️ 60 min - 8
Place the chopped dark chocolate in a heatproof bowl.
⏱️ 2 min - 9
Heat the thickened cream in a small saucepan over medium heat until it just begins to simmer. Do not boil.
⏱️ 5 min - 10
Pour the hot cream over the chopped chocolate. Let it sit for 5 minutes without stirring.
⏱️ 5 min - 11
Stir the mixture gently with a spoon until smooth and glossy.
⏱️ 3 min - 12
Allow the ganache to cool and thicken slightly at room temperature, or refrigerate for 30 minutes, stirring occasionally, until it reaches a spreadable consistency.
⏱️ 30 min - 13
Once the cake is completely cool, pour or spread the chocolate ganache frosting evenly over the top, allowing it to drip down the sides for a rustic look.
⏱️ 5 min - 14
Optionally, decorate with chocolate shavings or other toppings as desired.
⏱️ 2 min