Chocolate Cake Recipe




This chocolate cake recipe yields a wonderfully soft and delicious cake. This is one of my favorites and I use it all the time for all my chocolate cake orders. And every time I make it, I am sure to receive lots of compliments. The cake serves well with chocolate butter icing, chocolate ganache and my rich chocolate icing.







This cake also serves very well without any frosting, and that's how my family loves it. We often have it plain and it serves as a wonderful treat with a cup of tea :)


Here is my chocolate cake recipe:






Ingredients and cake tin sizes for this chocolate cake recipe:

Tin size: 7 inches round / 6 inches square (2 tins)

300g butter

300g castor sugar

270g self raising flour

A pinch of salt

30g cocoa powder

3/4 tsp baking powder

6 eggs

6 tbsp milk

1 tsp vanilla essence


Round tin sizes (2 tins) 7 inches 9 inches 11 inches 13 inches
Square tin sizes (2 tins) 6 inches 8 inches 10 inches 12 inches
Butter 300g 500g700g 1000g
Castor sugar 300g 500g700g 1000g
Self raising flour 270g 450g 630g 900g
Salt a pinch a pinch a pinch a pinch
Cocoa powder 30g 50g 70g 100g
Baking powder 3/4 tsp 1 1/4 tsp 1 3/4 tsp 2 1/2 tsp
Eggs 6 10 14 20
Milk 6 tbsp 10 tbsp 14 tbsp 20 tbsp
Vanilla essence 1 tsp 1 2/3 tsp 2 1/3 tsp 3 1/3 tsp






Method:

Preheat oven to 170 degrees Celsius.

Beat butter and castor sugar till soft and creamy. Add eggs, one at a time, beating well after each addition.

In another separate bowl, sift flour, cocoa powder, baking powder and salt 3 times. Fold in the sifted ingredients into the creamed mixture alternately with milk, starting and ending with flour.

Finally add vanilla essence and combine well.

Pour the batter into two well greased and floured cake tins of equal size. Level the top and bake the cakes for 35 to 40 minutes or until a skewer inserted in the center of the cakes come out clean. Larger cakes tend to take longer time to bake, and therefore, to prevent the cake from burning at the sides, I always use a heating core or baking strips. It will also help to reduce your oven temperature a little. I normally reduce mine to about 160 degrees Celsius, but each oven works differently in terms of temperature, so it is best that you try and see which temperature works best for your oven.

Remove cakes from oven and let them cool completely before decorating.






Here are the calculated recipes for the following tin sizes (each recipe yields enough batter for 2 tins):


9 inch round/8 inch square:

  • 500g butter
  • 500g castor sugar
  • 450g self raising flour
  • 50g cocoa powder
  • 10 eggs
  • A pinch of salt
  • 1 1/4 tsp baking powder
  • 10 tbsp milk
  • 1 2/3 tsp vanilla essence


11 inch round/10 inch square:

  • 700g butter
  • 700g castor sugar
  • 630g self raising flour
  • 70g cocoa powder
  • 14 eggs
  • A pinch of salt
  • 1 3/4 tsp baking powder
  • 14 tbsp milk
  • 2 1/3 tsp vanilla essence


13 inch round/12 inch square:

  • 1000g butter
  • 1000g castor sugar
  • 900g self raising flour
  • 100g cocoa powder
  • 20 eggs
  • A pinch of salt
  • 2 1/2 tsp baking powder
  • 20 tbsp milk
  • 3 1/3 tsp vanilla essense


Note: Baking time for larger cakes may be slightly longer than smaller ones. 








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