🍰 Chocolate cake
A slice of chocolate cake is a soft, moist layer cake made with flour, cocoa, sugar, butter and eggs, sandwiched and covered with a glossy chocolate frosting. The crumb is dense and fudgy, the flavour deep and bittersweet. It is served at room temperature, often with coffee or tea, as a birthday or café dessert.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 220 g plain flour
- 60 g cocoa powder
- 300 g sugar
- 200 g butter, softened
- 4 eggs
- 1½ tsp baking powder, a pinch of salt
- 200 ml hot water
- For the frosting: 150 g dark chocolate, 100 g butter, 60 g sugar
Method
- Heat the oven to 180 °C and line two 20 cm tins.
- Beat the butter and sugar until pale, then beat in the eggs one at a time.
- Mix the flour, cocoa, baking powder and salt, fold into the batter, then stir in the hot water until smooth.
- Divide between the tins and bake for 30–35 minutes until a skewer comes out clean. Cool completely.
- Melt the chocolate with the butter and sugar, let it thicken as it cools, then sandwich and cover the cakes.
How to make it lighter
- A thin slice of about 60 g instead of a café-size 120 g wedge halves the calories.
- Use a thin layer of frosting only on top — most of the fat sits in the frosting.
- Serve with fresh berries to make a smaller slice feel like a full dessert.
History
Chocolate cakes became common in Europe and North America in the late 19th and early 20th centuries, once cocoa powder and affordable chocolate were widely available. Today the layered chocolate cake is a standard of bakeries and home kitchens around the world.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →