Looking for a rich, buttery chocolate cake that’s easy to make and melts in your mouth? You’re in the right place! This Chocolate Butter Cake is soft, moist, and made with real melted chocolate for that deep, fudgy flavour we all love. Whether you’re baking for a birthday, a tea party, or a weekend craving, this one’s a keeper. Let’s get baking!
Whether you’re baking for a party, a cozy weekend treat, or your next family gathering, this recipe is guaranteed to make people go, “Wow!”
Chocolate Butter Cake ecipe
Ingredients
- 120 grams semi-sweet chocolate ((1/4 cup))
- 60 ml milk ((1/4 cup))
- 200 gram cake flour ((1 ¾ cup) )
- 30 gram unsweetened cocoa powder ((1/4 cup))
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 50 grams unsalted butter, softened
- 150 grams caster sugar
- 5 eggs
- 1 teaspoon pure vanilla extract
Instructions
- Prep: Preheat oven to 170°C (340°F). Grease and line an 8-inch cake tin.
- Melt Chocolate: Melt dark chocolate using a double boiler or microwave in short bursts. Let it cool slightly.
- Creaming: In a large bowl, beat butter and sugar until light and fluffy (about 4-5 minutes).
- Eggs: Add eggs one by one, beating well after each addition.
- Add Chocolate & Vanilla: Mix in melted chocolate and vanilla.
- Dry Ingredients: Sift together flour, cocoa powder, baking powder, and salt. Add to the wet mix in batches, alternating with milk.
- Mix: Fold gently until just combined. Do not overmix.
- Bake: Pour into the prepared tin and bake for 40-45 minutes or until a skewer comes out clean.
- Cool: Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Video
Notes
Tips & Tricks:
- Always use room temperature ingredients for better emulsification.
- Do not overmix after adding flour to keep the cake soft.
- Use good-quality cocoa and dark chocolate for a deeper flavour.
- You can frost this with ganache or simply dust with icing sugar.
- For an eggless version, replace eggs with 1/2 cup thick yoghurt and add 1/2 tsp baking soda.
