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Chocolate Butter Cake ecipe

Servings 12 people

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.