Classic Homemade Chocolate Cake

The secret to old-fashioned chocolate cakes is using both cocoa powder and melted chocolate. Cocoa adds depth and a bitter base, while cocoa butter in the chocolate adds richness and moisture. This recipe uses the 'creaming method' to coat flour particles in fat for a tender crumb.
🕒 Prep Time 25 mins
🍳 Cook Time 40 mins
Total Time 1 hr 15 mins
🍽️ Servings 8 servings
🔥 Calories 580 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake Pan (9 inch)
  • Double Boiler or Microwave Safe Bowl
  • Whisk
  • Sifter

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk

Instructions

1

Preheat oven to 350°F. Grease and flour the pan.

Tip: Chocolate cakes stick easily due to sugar content.
2

Sift flour, cocoa, baking powder, and salt into a bowl.

Tip: Cocoa powder gets lumpy; sifting is mandatory.
3

Melt butter and chocolate together gently. Let cool to lukewarm.

Tip: Hot chocolate would scramble the eggs.
4

Whip eggs and sugar until pale, then mix in milk and vanilla. Slowly stream in the chocolate mixture while stirring.

Tip: Slow addition creates a stable emulsion.
5

Fold in the dry ingredients just until combined.

Tip: Overmixing is the enemy: it makes a dense brick.
6

Bake for 35-40 minutes. Cool in pan for 10 minutes before turning out.

Tip: Hot cake is fragile; moving it too soon can cause it to collapse.

Recipe FAQ

Why is the center domed?
Oven temp was too high; the edges set before the center finished rising. Level it off with a knife before frosting.
Why is it dry?
Overbaked. For chocolate cake, a toothpick should come out with moist crumbs, not perfectly clean.

Ingredients

  • 1 2/3 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 1/2 cup Unsweetened Cocoa Powder
  • 2 tsp Baking Powder
  • 1 pinch Salt
  • 4 large Eggs
  • 1 cup Milk
  • 2/3 cup Butter
  • 7 oz Dark Chocolate (min 50%)
  • 1 tsp Vanilla Extract