Classic Chocolate Cake

 October 17, 2013
Posted by hipcook

This is my go to chocolate cake for birthdays and celebrations. It is always a winner, super moist, beautiful flavour, large (no panicking about not enough cake) and beautiful icing that is easy to decorate or add messages too.

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1 1/3 cups (200 g ) plain flour

2 tbs cocoa

1 tsp baking powder

1/2 tsp bicarbonate of soda

200 g good quality dark chocolate, chopped

225 g unsalted butter, softened, chopped

1 cup (220 g) caster sugar

1 tsp vanilla extract

4 eggs

1/2 cup (12 ml) milk


150 g chopped good quality chocolate

125 ml pure cream

20 g unsalted butter


Step 1 Preheat the oven to 16O°C. Grease and line a 24cm round springforrn cake pan

Step 2 Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl. Set aside. ‘

Step 3 Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (don’t let bowl touch water). Cool slightly.

Step 4 Beat butter and sugar with an electric mixer until light and fluffy. With beaters on medium speed, add vanilla, then add eggs, 1 at a time. beating well after each addition. Pour in cooled chocolate and beat until well combined. Beat in a third of sifted ingredients. followed by a third of the milk. Repeat until all ingredients are incorporated, beating until smooth.

Step 5 Pour mixture into the pan and bake for 45-55 minutes until risen and a skewer inserted in the centre comes out clean. Cool in the pan on a rack for 10 minutes, then invert onto rack to cool completely

Step 6 To serve, spread the icing over the top and sides of the cake using a hot palette knife, then decorate with chocolate curls.

Step 7 To make chocolate ganache: Melt 150g chopped good-quality dark chocolate with 125ml pure cream and 20g unsalted butter in a heatproof bowl set over a pan of simmering water [don’t let the bowl touch the water). Stir until well combined, then set aside for 30 minutes to cool and thicken before use.

To make chocolate curls: Using a palette knife, spread melted chocolate 2-3mm thick on a hard clean surface such as a glass chopping board or marble slab that you can move. Stand at room temperature until almost set. Shave curls using a peeler or palette knife, pulling towards you at an angle. If the chocolate breaks, it is set too hard.

Leave in a warm place until more pliable. To make small curls, simply run a peeler along the side of a block of chocolate.



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