Chocolate cake and recipe number 800 on recipes

The first time I tried to make this cake, I thought for sure it would turn out terrible. I had one of those days where I couldn't find anything in the cupboards, I cracked an egg (of course, on the kitchen counter, not in the bowl), I forgot to grease the pan with oil, and I slightly burned the edges of the cake. But despite all the mishaps, after tasting a cold slice from the fridge, I seriously wondered why I had waited so long to try it. Since then, I make it almost obsessively every time we gather for a meal, for a birthday, or… well, just whenever I get a serious chocolate craving. It also taught me not to worry about aesthetics – in the end, there won't be a single crumb left for anyone to see how it looked at the beginning.

From experience, let’s say, set aside about two hours of good vibes, of which around 30 minutes are actual work (if you’re organized; okay, a maximum of 40 if you’re like me and keep checking your phone). Including the time in the fridge, it’s the kind of dessert that takes up half a day, but you don’t feel like you’re working, especially if you make it leisurely with good music. You’ll end up with a large cake that serves at least 10-12 decent portions, maybe even 15 if you cut thinner slices. Difficulty level? You don’t need to have taken classes, but I wouldn’t recommend it as a first attempt – it’s the kind of cake that helps you figure out if you have the patience for baking and mixing.

I’ve kept making it because, honestly, I’ve never found another cake base that is so simple and chocolatey without needing to soak it, without stressing over all sorts of complicated techniques. And the frosting… I still think about it when I peek into the fridge at night. It saves me when I need to “trick” the kids or my husband with something sweet that actually has an intense chocolate flavor, not from a packet. I’ve tried to adapt it here and there – less sugar, more cocoa, I’ve even added coffee a few times or sprinkled a little salt over the frosting at the end, but generally, I make it the same way every time.

1. First step: preheat the oven. 180 degrees Celsius, medium to high. It’s important, don’t skip this, don’t leave it for later, otherwise you’ll be juggling hot pans and run out of time.

2. Prepare the pan. I have one that’s 26 cm in diameter; a 23 cm one works too, but the cake will be a bit taller. This is if you’re in the mood for a layered cake like from a pastry shop. Put parchment paper on the bottom and grease the sides with a bit of oil or butter. Don’t have parchment? It’s not a tragedy, but don’t forget to grease it well, otherwise you might struggle to get the cake out.

3. In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, salt, and if you’re in the mood for something extra, a teaspoon of instant coffee (I think it gives it an even more intense flavor, but if you can’t stand coffee, leave it out). A good tip: sift the flour and cocoa; I’m not saying this for fun, but because once I forgot, and there were lumps, and no one was happy about that.

4. In a separate small bowl, beat the eggs with the milk, oil, and vanilla. You can use essence or extract; it doesn’t matter. I’ve forgotten to add vanilla a couple of times, and no one got upset, but it does taste better with it.

5. Add the liquids to the flour mixture. At first, it seems like it won’t come together, but don’t stop, use a mixer or whisk. After mixing well, I pour in boiling water. Don’t ask why hot water; I don’t know exactly, but it seems to enhance the cocoa flavor even more. You’ll end up with a soft batter, almost like for a loaf cake; don’t be scared if it’s not like sponge cake.

6. Pour the mixture into two pans, if you have them, or bake it all at once and cut the cake later. My cakes turn out fairly even if I use two pans, but if you don’t have them, you can use a taller one and then carefully cut it with a long knife once it’s cooled. Bake for about 20-25 minutes (15 minutes wasn’t enough for me; I’ve had the experience of taking the cake out too early, and it sank in the middle). The best test: a clean toothpick. Don’t rely on minutes to the second; every oven has its quirks.

7. Remove the cakes onto a wire rack or a wooden board; don’t let them sit too long in the pan, as they’ll continue to cook at the bottom and dry out the edges. Let them cool for ten minutes, then carefully detach them. If you hit them too hard, they might break – but even if they do break, you can “glue” them back together with frosting, so don’t stress.

8. Now, for the frosting. This requires a bit of patience, but it’s not complicated at all. Let the butter soften, don’t melt it, or it won’t turn out right. Sift the cocoa over the butter and start mixing until it turns into a paste. Then, begin adding the powdered sugar, but not all at once – I add it cup by cup, and after each cup, I add a tablespoon of milk. Mix well for a few seconds; don’t skimp on the speed. After you’ve added all the sugar and milk, add the vanilla and instant coffee (or not, depending on how you feel about caffeine). If you see the frosting is too thick, add a bit more milk, but don’t pour it in recklessly. If it’s too soft, add more powdered sugar, but slowly, spoon by spoon, so it doesn’t turn into concrete.

9. When the cakes are cool, start frosting them. A thick layer in the middle, then cover the entire cake with the remaining frosting. The longer it sits in the fridge, the firmer the frosting becomes, and the cake gets even better; it doesn’t need syrup – I tried to soak it once, and it turned out too wet, so I won’t do that again. Refrigerate for at least 6 hours, even overnight if you can, but don’t leave it uncovered, or it will pick up the fridge smell.

Kitchen tips: don’t mix twice with a whisk and twice with a mixer, or the cocoa will remain unincorporated at the bottom. And don’t use margarine; it won’t taste nearly as good.

If you want to change something or don’t have all the ingredients on hand: you can use plant-based milk in the cake and frosting (I’ve tried almond milk, and it was fine), or reduce the sugar if you don’t want it too sweet, but don’t eliminate it completely, or it won’t bind the same way. I once tested coconut oil instead of regular oil – it turns out more fragrant, but you can slightly taste the coconut. For gluten-free, regular flour can be replaced with a gluten-free mix, but you need to use about 20% more, or else the batter will be too soft.

It doesn’t go well with wine – it’s too chocolatey, but it pairs better with a simple coffee, black tea, or, when you want to feel festive, a glass of cold milk. For a complete party menu, I often make a fruit salad with a bit of lime, a savory platter (a cheese platter works well so you’re not just filling up on sweets), and if I want everything to feel festive, I make a light tart with red fruits as a complementary dessert.

Variations… If you’re up for it, you can add raspberries between the layers, or fresh strawberries. A thin layer of sour jam (like sour cherry or currant) between the layers completely changes the game. I’ve also sprinkled crushed nuts or almond flakes on top for appearance and texture. It can also be made in a rectangular shape – cut into squares and pack them for work.

It’s best enjoyed plain, with strong coffee in the morning (yes, it can be eaten for breakfast; I’ve tested that), or as a dessert after a lighter meal first (like soups or salads). If there’s a special occasion, I decorate it with berries, mint leaves, or simply with extra cocoa powder on top.

Frequently asked questions:
1. Can I replace the eggs if I’m fasting or have allergies? Yes, you can use banana puree (1 large banana for 2 eggs) or special substitutes from the store, but the texture will be moister and maybe a bit denser.
2. Why might the cake crack in the middle? Most often, it’s because you baked it at too high a temperature or mixed too much. Lower the temperature next time, or check halfway through with a toothpick.
3. What can I substitute for instant coffee if I don’t like the taste of coffee? Just skip it; don’t replace it with anything; it doesn’t affect the texture, just the flavor changes a bit.
4. My frosting is curdled; what should I do? If you add too much cold milk or the butter is melted, it won’t come together. Let it sit at room temperature, mix slowly, and add a bit more powdered sugar. If it’s really bad, start over with new butter – I’ve never managed to fully recover it, but you can sometimes “patch” it with a bit more sugar and vigorous mixing.
5. How long can I keep it in the fridge? It holds well for about 3-4 days, not more; after that, the cake starts to absorb moisture from the frosting.

Nutritional values – very approximate: for a slice of 120 g, somewhere around 450-500 kcal, of which about 50% carbohydrates, 10% protein, the rest fats (mostly from butter and oil). It’s not a diet dessert, but at least it doesn’t have preservatives or weird stuff, and if you reduce the sugar or use cleaner ingredients, it’s still acceptable for occasions. It has the advantage of not needing vegan whipped cream or processed things; everything is basic. If you care about numbers, you can play around with the sugar amounts without significantly affecting the texture, just the taste.

How to store – in an airtight container in the fridge, absolutely necessary. Don’t keep it at room temperature, as the frosting starts to run (especially in summer). It can be sliced and stored in foil, but it’s best in the first 2-3 days. Reheated in the microwave? I don’t recommend it; it ruins the texture of the frosting and makes it soft, but if you really want to, leave it for 10 seconds on low power, just so it doesn’t turn liquid. It’s good cold, but if you want it softer, take it out 20 minutes before serving.

Ingredients and their roles:
- Flour – provides structure to the cake; don’t use cake flour that has too much starch, or it becomes gummy.
- Sugar – adds sweetness and helps bind the cake, plus it retains moisture.
- Cocoa – don’t skimp; it should be dark and aromatic, as it gives the main flavor; otherwise, the cake will be bland.
- Baking powder and baking soda – help the cake rise; it’s important they’re fresh, or it won’t rise nicely.
- Salt – enhances the chocolate flavor; don’t skip it, even if you use very little.
- Instant coffee – brings out the chocolate aroma, but it doesn’t necessarily taste like coffee.
- Milk – helps with texture and the final taste; you can also use plant-based milk, as I mentioned.
- Oil – keeps the cake soft and fluffy; don’t replace it with butter, or the texture will change completely.
- Eggs – bind everything together; if you omit them, replace with something that has the same effect.
- Vanilla – for flavor; it’s not a must, but it adds a nice touch to the taste.
- Boiling water – I don’t know the technical reason, but it enhances the cocoa and makes the batter airier.

For the frosting:
- Butter – the base; don’t replace it with margarine; it’s pointless; it’s a different story.
- Cocoa – just like for the cake, it should be of good quality.
- Powdered sugar – gives a fine texture; don’t use granulated sugar, as it will remain crunchy.
- Milk – helps with homogenization; adjust the consistency to your eye.
- Vanilla – for flavor.
- Instant coffee – optional, for those who want a more intense taste.

At first glance, it seemed like a complicated recipe, but I discovered as I prepared it how simple it really is :) 1. Preheat the oven to 180 degrees. 2. Line a pan (the recipe calls for one with a diameter of 23 cm, but I had a 26 cm one). 3. In a bowl, mix all the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, salt, and coffee powder. (It's best to sift both the flour and cocoa). 4. Add the wet ingredients to the dry ones: milk, oil, eggs, vanilla, and mix very well. I also used a hand mixer for better homogenization. 5. From this amount, two approximately equal layers will be baked. (Line the pans with baking paper and grease the top with a little oil, then on the sides). My layers were ready in 15 minutes; I suggest checking with a toothpick. 6. Remove the layers and let them cool in the pan for ten minutes, then carefully detach them. They should cool completely on a rack. 7. Spread the layers with chocolate cream. 8. Chocolate cream: 9. Sift the cocoa into a bowl and then mix it with the soft butter (be careful, not melted). 10. Add the sugar, and after each cup of sugar, add a tablespoon of milk, and continue this way until all the sugar and milk are added. 11. After each tablespoon of milk, turn the mixer to high speed (turbo) for a few seconds. 12. Add the vanilla and then the coffee powder. 13. If you find the cream too thick, you can add milk, tablespoon by tablespoon, until you achieve the desired consistency. 14. If you find the cream too wet, add more powdered sugar and proceed in the same way as above. 15. Leave the cake in the fridge until the cream sets well. You will see that the layer will become perfect the longer it stays cold (at least 6 hours) without the need for soaking. This delicious cake is worth trying, especially for a special occasion :) I apologize for the pictures not being very good, but I lack a professional camera... maybe Santa will be kind this year... :) The original recipe is here: I modified the quantities slightly by reducing some sugar and adding a little more flour, and of course, I converted everything into grams.

 Ingredients: Base: 300g flour, 300g sugar, 96g cocoa (it's best to use dark cocoa), 2 teaspoons baking powder, 1.5 teaspoons baking soda, a pinch of salt, 1 teaspoon instant coffee powder (espresso was mentioned in the recipe), 240ml milk, 120ml oil, 2 eggs, vanilla, 240ml boiling water. Chocolate cream: 340g butter, 128g cocoa, 500g powdered sugar (but more can be added), 120ml milk (but more can be added), vanilla, 1/2 teaspoon instant coffee (espresso).

 Tags:  chocolate cake