Chocolate Cake Recipe

Name: Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/4 cups all purpose flour; 11/16 cup butter cut into pieces; 1 3/8 cups brown sugar; 15/16 cup cocoa bittersweet; 1 1/2 tablespoons baking soda; milk 3 dl.; 1 teaspoon vanilla extract; 2 eggs; 4 drops lemon juice; 2 tablespoons powdered sugar; ground cinnamon; ground cloves

Servings: persons

2 3/4 cups all purpose flour
11/16 cup butter cut into pieces
1 3/8 cups brown sugar
15/16 cup cocoa bittersweet
1 1/2 tablespoons baking soda
milk 3 dl.
1 teaspoon vanilla extract
2 eggs
4 drops lemon juice
2 tablespoons powdered sugar
ground cinnamon
ground cloves

1
Preheat the oven to 180C.
2
Beat the butter with the brown sugar until creamy and foamy.
3
Add the baking soda, cinnamon, cloves, and the vanilla extract. Add the eggs one at a time.
4
Sift together 330 grams of the flour and the cocoa. Mix the lemon juice in with the milk, and add both the flour/cocoa mixture and the milk/lemon mixture to the butter/sugar mixture, a little at a time, alternating between them.
5
Pour the batter into a 24 centimeter buttered and floured cake pan.
6
Bake the cake for approximately 40 minutes.
7
Remove the cake from the oven, cool it completely and serve it sprinkled with powdered sugar.

1046

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 3/4 cups all purpose flour, 11/16 cup butter cut into pieces, 1 3/8 cups brown sugar, 15/16 cup cocoa bittersweet, and more.

Yes, Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions