A Classic Chocolate Cake is a must have in everyones recipe repertoire. One that is rich yet not overpowering. A recipe that is simple to follow yet doesn’t taste basic. This cake is all of these things and it’s paired with a brilliant complementary 2-ingredient chocolate ganache frosting.
What Makes The Most Perfect Chocolate Cake?
If you’re on the hunt for a classic chocolate cake recipe, consider stopping your search here and give this recipe a go. This is my absolute favourite chocolate cake recipe as it’s not only 100% scrumptious but it’s quite simple to make. It’s not a one bowl, mix everything once type of recipe, although those are fantastic for a quick cake, I wanted to create one that offered even more flavour with the perfect crumb. The best way to achieve the most perfect cake texture, in my humble opinion, is to cream your butter and sugar first. Then go ahead an add in the liquids and then the dry flour mixture.
If you're looking for a classic vanilla cake recipe, try my Basic Vanilla Cake which is a single layer, 8-inch round classic cake just like this one. Think of it as this chocolate cake but in vanilla 🙂
You’ll love this classic chocolate cake recipe as it uses basic ingredients that I’m sure you already have most of on hand. My favourite ingredient to include in chocolate based recipes is coffee, which enhances the chocolate flavour therefore providing you with an even more potent chocolate cake. Then the addition of extra virgin olive oil contributes to a moist and tender crumb. The frosting I chose to go with an easy chocolate ganache instead of a chocolate buttercream. Not only is it so much easier and faster to make but the rich and indulgent flavour and texture of the ganache is perfect for a chocolate cake.
Key Ingredients
Chocolate Cake
Plain all purpose flour as the foundation to this cake.
Natural unsweetened cocoa powder for that glorious chocolate flavour.
Baking powder as the leavening agent so the cake can rise.
Instant coffee powder enhances the chocolate flavour.
Salt enhances flavour and cuts through any excess sweetness.
Unsalted butter for that classic butter cake.
Caster sugar adds sweetness and keeps the finished cake fresh. Use either raw or white caster sugar, I used raw.
Eggs for structure, moisture, flavour and colour.
Milk as the moisture component. Adds to the overall colour and flavour.
Extra virgin olive oil adds moisture and contributes to a tender and moist crumb.
Vanilla bean extract for that glorious vanilla flavour.
Chocolate Ganache Frosting
Plain dark chocolate block used as the chocolate component. No cocoa powder used, only chocolate blocks.
Canned coconut cream or regular thickened/heavy cream is heated and then poured over the chocolate, which melts it down.
How To Make This Classic Chocolate Cake
Chocolate Cake
- Preheat your oven to 180ºC (356ºF). Line a round 8 inch baking pan with parchment paper, set aside. NOTE: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of cocoa. This will leave your finished cake with smooth sides.
- In a medium size mixing bowl, add your flour, cocoa powder, baking powder coffee powder and the salt. Whisk until it’s all well combined then set it aside.
- In a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add your softened butter to the bowl. Beat the butter for a few seconds to break it up and it begins to turn creamy. This makes it easier on your beater when you add sugar next.
- Add your sugar and beat it with the butter for 2 minutes until it turns pale and creamy. Scrape down the sides as needed.
- Add eggs one at a time, beating for 10 seconds after each addition. Scrape down the sides as needed.
- Pour in your milk, oil and the vanilla. Beat for 15 seconds until it’s well combined. Scrape down the sides again.
- Add half of the dry flour mixture and beat it until it’s just combined. Scraping down the sides and adding the remaining flour. Beat until it’s incorporated, ensuring not to over-beat, just until the flour has combined then turn off your beater.
- If some excess flour and cocoa is still visible around the sides of the bowl, gently fold it in with a spatula. If you over-beat, the cake can turn tough and dense after baking.
- Pour your finished batter into your lined pan and smooth out the top with a spatula. Transfer your cake to the oven and bake it for 30-35 minutes, or until a skewer inserted into the middle comes out clean and it’s golden all over. Remove from oven and allow to cool in pan for 10 minutes.
- Carefully remove from pan and transfer to a wire rack to cool completely.
Chocolate Ganache Frosting
- Pour cream into a small pot and gently warm it over a low heat. Heat cream until it’s warm and steam starts to come off the surface and small bubbles begin to appear around the edges, do not let it come to a boil. Remove it from the heat.
- Break your chocolate down into squares and place it into a small heat-proof bowl.
- Pour cream into a small pot and gently warm it over a low heat. Heat cream until it’s warm and steam starts to come off the surface and small bubbles begin to appear around the edges, do not let it come to a boil. Remove it from the heat.
- Pour your warm cream over the chocolate and let sit for 2 minutes. Gently stir the chocolate into the warm cream until it’s well combined and smooth. Set aside at room temperature for 30 minutes until it has thickened up to a spreading consistency. Or refrigerate until it firms up. Keep a close eye on it though, once it thickens and reaches a spreading consistency, it will turn solid quickly and at which point, it will be difficult to spread.
- Spread frosting over your cooled cake. Set it aside and allow it to set. Slice into triangles and enjoy.
- Store in an airtight container, in a dry dark pantry, for 3-4 days. Transfer to the refrigerator after a few days if needed to keep it fresh from humid temperatures.
Recipe Tips
- I highly recommend you use a non stick baking pan. If your cake pan is prone to sticking, please grease it with butter and line it with parchment/baking paper. If you do have a non stick pan that works great, I always love to grease it with a layer of butter and dust cocoa over the butter. Then tap out the excess and your pan is good to go. If you want to be extra sure, line the base of your pan with a piece of parchment/baking paper and leave the sides greased and floured.
- Before you start to make your cake, ensure your refrigerated ingredients are out of the fridge and sitting at room temperature. Your butter, eggs and milk. You don’t want to be using chilled ingredients in this cake. Room temp ingredients will blend a lot better when creating your cake. It also contributes to the overall texture when you do this. Same goes for the butter in your frosting.
- When mixing your cake at the end, before you’re about to pour it into your pan, make sure not to over-mix it. If you continue to mix it too much, this will result in a tougher textured cake after it’s baked. We want the cake to remain light and fluffy, avoid over-mixing it and you will achieve just that 🙂
- For your chocolate ganache, when heating up your cream, ensure it doesn’t come to a boil. If it does, it will burn your chocolate when you pour it over. You’re looking for warm cream and you’ll know once it’s ready when steam begins to come off the surface and little bubbles begin to appear around the sides of the pot.
Looking for more classic chocolate cake recipes? Here are some favourites:
One Bowl Small Chocolate Sheet Cake with Chocolate Buttercream
If you make this recipe please be sure to let me know how you go in the comments below and tag me on Instagram with your delicious photos & video! I love to see what you guys are making from the blog and enjoying with your loved ones.
Classic Chocolate Cake
Ingredients
Cake
- 1 cup plain all purpose flour
- ½ cup natural unsweetened cocoa powder
- 2 teaspoon baking powder
- 1 teaspoon instant coffee powder
- ¼ teaspoon salt
- 125 g unsalted butter softened to room temperature
- ¾ cup raw or white caster sugar
- 2 large eggs approx. 55g-60g in shell, at room temperature
- ½ cup milk, at room temperature
- ¼ cup extra virgin olive oil
- 1 teaspoon vanilla bean extract
Chocolate Ganache
- 200 g plain dark chocolate block broken into squares or roughly chopped
- 200 ml canned coconut cream or regular thickened/heavy cream
Instructions
- Chocolate Cake
- Preheat oven to 180ºC (356ºF). Line a round 8 inch baking pan with parchment paper, set aside. NOTE: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of cocoa. This will leave your finished cake with smooth sides.
- In a medium size mixing bowl, add flour, cocoa, baking powder, coffee and salt. Whisk until well combined. Set aside.
- In a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter to the bowl.
- Beat butter for a few seconds to break it up and it begins to turn creamy. This makes it easier on your beater when the sugar is added.
- Add sugar. Beat with the butter for 2 minutes until pale and creamy. Scraping down the sides as needed.
- Add eggs one at a time, beating for 10 seconds after each addition. Scrape down the sides as needed.
- Pour in milk, oil and vanilla. Beat for 15 seconds until well combined. Scrape down the sides again.
- Add half of the dry flour mixture and beat until just combined. Scrape down the sides and add remaining flour. Beat until incorporated, ensuring not to over-beat, just until the flour has combined then turn off the beater. If some excess flour and cocoa is still visible around the sides of the bowl, gently fold it in with a spatula. If you over-beat, the cake can turn tough and dense after baking.
- Pour into lined pan and smooth out the top with a spatula.
- Bake for 30-35 minutes, or until a skewer inserted into the middle comes out clean and it’s golden all over.
- Remove from oven and allow to cool in pan for 10 minutes.
- Carefully remove from pan and transfer to a wire rack to cool completely.
- Chocolate Ganache
- Break chocolate down into squares and place into a small heat-proof bowl.
- Pour cream into a small pot and gently warm over a low heat.
- Heat cream until warm and steam starts to come off the surface and small bubbles begin to appear around the edges, do not let it come to a boil. Remove from heat.
- Pour warm cream over chocolate and let sit for 2 minutes.
- Gently stir chocolate into warm cream until well combined and smooth.
- Set aside at room temperature for 30 minutes until it has thickened up to a spreading consistency. Or refrigerate until it firms up. Keep a close eye on it though, once it thickens and reaches a spreading consistency, it will turn solid quickly and at which point, it will be difficult to spread.
- Spread frosting over cooled cake. Set aside and allow to set.
- Slice into triangles and enjoy.
- Store in an airtight container, in a dry dark pantry, for 3-4 days. Transfer to the refrigerator after a few days if needed to keep it fresh from humid temperatures.
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