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Chocolate Butter Cake ecipe

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Servings: 12 people
Ingredients Method Video Notes

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

Method
 

  1. Prep: Preheat oven to 170°C (340°F). Grease and line an 8-inch cake tin.
  2. Melt Chocolate: Melt dark chocolate using a double boiler or microwave in short bursts. Let it cool slightly.
  3. Creaming: In a large bowl, beat butter and sugar until light and fluffy (about 4-5 minutes).
  4. Eggs: Add eggs one by one, beating well after each addition.
  5. Add Chocolate & Vanilla: Mix in melted chocolate and vanilla.
  6. Dry Ingredients: Sift together flour, cocoa powder, baking powder, and salt. Add to the wet mix in batches, alternating with milk.
  7. Mix: Fold gently until just combined. Do not overmix.
  8. Bake: Pour into the prepared tin and bake for 40-45 minutes or until a skewer comes out clean.
  9. 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.