Dark chocolate cake recipe – free easy dark chocolate butter cake recipe
This dark chocolate cake recipe yields a deliciously moist and luscious dark chocolate cake.
Ingredients and cake tin sizes:
| Round tin sizes |
6 inches |
8 inches |
10 inches |
12 inches |
| Square tin sizes |
5 inches |
7 inches |
9 inches |
11 inches |
| Butter |
85g |
170g |
340g |
680g |
| Castor sugar |
187g |
375g |
750g |
1500g |
| Self raising flour |
112g |
225g |
450g |
900g |
| Salt |
a pinch |
a pinch |
a pinch |
a pinch |
| Cocoa powder |
35g |
70g |
1400g |
280g |
| Baking powder |
3/4 tsp |
1 1/2 tsp |
3 tsp |
6 tsp |
| Sodium bicarbonate |
1/2 tsp |
1 tsp |
2 tsp |
4 tsp |
| Eggs |
2 |
4 |
8 |
16 |
| Vanilla essence |
1/2 tsp |
1 tsp |
2 tsp |
4 tsp |
| Water |
2/3 cups |
1 1/3 cups |
2 2/3 cups |
5 1/3 cups |
| Hot water |
1/2 tsp |
1 tsp |
2 tsp |
4 tsp |
| Instant coffee granules |
1/2 tsp |
1 tsp |
2 tsp |
4 tsp |
Method:
Preheat oven to 170 degrees Celsius.
Sift flour, cocoa powder, baking powder, sodium bicarbonate and salt for 3 times. Leave aside.
In another bowl, mix the hot water and instant coffee granules to a paste. Leave aside.
In another separate bowl, beat butter and castor sugar till soft and creamy. Add eggs, one at a time, beating well after each addition.
Fold in the sifted ingredients into the creamed mixture alternately with water and milk, starting and ending with flour.
Finally add vanilla essence, coffee paste and combine well.
Pour the batter into a well greased and floured cake tin. Bake the cake for 50 to 60 minutes or until a skewer inserted in the centre of the cake comes out clean.
Remove cake from oven and let it cool completely before decorating it.
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