My Favorite Chocolate Cake Recipe

Name: My Favorite Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter, for greasing; 125g (1 cup) plain flour; 225g (about 1 cup) superfine sugar; 50g (1/2 cup) cocoa powder; 1 tsp baking soda; 1/4 tsp salt; 125ml (1/2 cup) buttermilk (cultured), or 110ml (1/2 cup) milk plus 1 1/2 tsp lemon juice; 60g (4 1/4 tbsp) butter, melted; 1 egg; 125ml (1/2 cup) coffee (or water); A 20cm (8-inch) tin

Servings: persons

Butter, for greasing
125g (1 cup) plain flour
225g (about 1 cup) superfine sugar
50g (1/2 cup) cocoa powder
1 tsp baking soda
1/4 tsp salt
125ml (1/2 cup) buttermilk (cultured), or 110ml (1/2 cup) milk plus 1 1/2 tsp lemon juice
60g (4 1/4 tbsp) butter, melted
1 egg
125ml (1/2 cup) coffee (or water)
A 20cm (8-inch) tin

1
Preheat the oven to 180u00b0C/160u00b0C fan/gas 4/350u00b0F then grease a cake tin and line it with baking parchment. Put the plain flour, sugar, cocoa powder, baking soda and salt into a large bowl. Whisk to combine.
2
If you don't have buttermilk, pour the milk into a large jug and add the lemon juice. Leave to stand for five minutes until thickened.
3
Whisk the buttermilk/acidified milk into the melted butter and egg followed by the coffee or water.
4
Pour the wet mixture into the dry ingredients, whisking until a smooth batter has formed. It will be very runny, and if you are making more than one layer, the best way to divide it between the tins is to transfer the batter to a large jug. You can then use either the markings on the jug to measure the amount going into each tin, or put a tin on the scales and measure by weight. It is important to do this so that the layers are the same height and cook at the same rate.
5
Bake for 25-30 minutes until risen and a skewer inserted comes out clean. Leave to cool in the tin for ten minutes before turning out onto a cooling rack.

727

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: Butter, for greasing, 125g (1 cup) plain flour, 225g (about 1 cup) superfine sugar, 50g (1/2 cup) cocoa powder, and more.

Yes, My Favorite 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.

My Favorite Chocolate Cake

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