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The Ultimate Chocolate Cake

This is the cake that will make you a star. It will become your secret weapon for dinner parties and special occasions and you'll never look at another chocolate cake recipe again.

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Annabel Langbein The Ultimate Chocolate Cake Recipe

Annabel Langbein Media

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The Ultimate Chocolate Cake
3 cups self-raising flour
2 cups sugar
1½ tsp vanilla extract
¾ cup cocoa powder 
2 tsp baking soda, sifted 
200g butter, softened
1 cup milk or unsweetened yoghurt
3 large eggs
1 cup boiling hot coffee
To ice: 
1 recipe Chocolate Ganache 
fresh raspberries

© Annabel Langbein Media 
https://www.annabel-langbein.com/recipes/the-ultimate-chocolate-cake/279

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Prep time:: 5 mins
Cook time:: 1 hour
Makes:: 1 big cake

3 cups self-raising flour
2 cups sugar
1½ tsp vanilla extract
¾ cup cocoa powder
2 tsp baking soda, sifted
200g butter, softened
1 cup milk or unsweetened yoghurt
3 large eggs
1 cup boiling hot coffee

To ice:

1 recipe Chocolate Ganache
fresh raspberries

Preheat oven to 160°C fanbake. Grease a 30cm-diameter springform cake tin and line the base with baking paper.

Place all ingredients except Chocolate Ganache and raspberries in a large bowl, electric mixer or food processor and mix or blitz until the ingredients are combined and the butter is fully incorporated. Pour into prepared tin and smooth top. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Allow to cool in the tin. If not using at once, the cake will keep for about a week in a sealed container in the fridge. You can also freeze it uniced.

When you are ready to ice the cake, slather chilled Chocolate Ganache over the top. Top with fresh raspberries and serve.

Variation:

To make chocolate cupcakes, preheat oven to 160°C and line 24 muffin pans with paper cases. Prepare cake batter according to the instructions for The Ultimate Chocolate Cake (see above). Spoon mixture into the paper cases, filling about two thirds full. Bake for 25-30 minutes. Cool before icing. For icing, beat 200g firm cream cheese with 100g softened butter until smooth. Gradually beat in 2 cups icing sugar until smooth and creamy. Add a few drops of food colouring to get the desired colour. Icing can be stored in the fridge in a sealed container for up to a week. Pipe onto the cakes and top with confectionery sprinkles. Makes 24.

Chocolate Truffles

One-Pot Chocolate and Raspberry Cupcakes

Meringue Roulade with Chocolate Mousse and Berries

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168 comments

Hi, I only have a 24cm tin available. Happy to leave some of the mixture out but how full should the tin be? Also, I'm going to be giving this to children, I think coffee might be a bit much, on top of the sugar, can I just use plain hot water? Thanks

Hollystewart July 06, 2019

Hi Annabelle, I’ve made your gluten free chocolate cake (the recipe online made with real chocolate and ground almonds), and am stacking two of these cakes together for a birthday. I was planning on using this ganache recipe to stack the cakes. I need to make the cakes in advance so will freeze them, but was wondering if I could freeze them already iced with this ganache? Or will the ganache not freeze on the cake very well? Thanks a lot, Emily

EmilyFin January 15, 2019

I made this for my brother in laws birthday dinner dessert, it was fabulous, moist and super chocolatey! Everyone loved it! So easy to make, it's a keeper!😀

Rossd1 December 13, 2018

Hi Annabel, I was just wondering if its possible to use something else rather than coffee? Cheers

Bella4 August 22, 2018

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wishbygift November 11, 2017

What a fantastic recipe. Made this chocolate cake today and it turned out perfect. I used a 23cm square tin as I wanted to achieve height and it did just that. The cake was moist and light. Iced with chocolate icing and crumbled cadbury flake bar on top. Grandkids called in after school and hoed into it!

Lynniewinnie November 06, 2017

How long should I bake mini cupcakes please Annabel? This is my go to recipe for chocolate cake. Never fails and I'll never need another one! Regards, Jan 😊

janbeau November 05, 2017

I love this cake! It always comes out perfectly and it is nice and tall. I have made a few for work too. Thank you!

Jewels4thee October 28, 2017

Hello, re this ultimate chocolate cake on your site and One step chocolate cake in Cooking to impress. I have made them from each recipe for many years and have always used the one at hand i.e. On my tablet or from book....and have had mixed success ...I believe I can bake. I assumed ..mayb eincorrectly ..they were one and the same. Today's effort is from book and wasn't quite up to par. When I checked recipe ...both versions..for first time I noticed the difference. Book callls for 2 eggs(today's) and 1/4 tsp salt....table calls for 3 eggs..no salt. I would appreciate your comments on 2 vs 3 eggs when all else is equal. I believe 3 egg version may be the better bake however having only just discovered the difference I have not consciously put it to test. What a long comment 🙄🤔😬😊😊 Thank you

McCann October 15, 2017

Truely this is yummy. My family members loved it very much, So I make it again and again. I saw such beautiful cakes on the sites : https://www.cakengifts.in/cake-delivery-in-noida

CakenGiftsin July 11, 2017

Hi Annabel, may I know if I can use compound chocolate instead of cocoa powder? And do I need to melt the compound chocolate?

Littlebees97 July 01, 2017

Hi Annabel, i cant for the life of me find a 30cm spring form tin i do however have a 23cm one, can you tell me where i can find a 30cm one or is the recipe suitable for a 23cm one too?

kitq June 13, 2017

Made this recipe a couple of days ago and left out the oil by mistake (I use oil instead of butter). Although it looked fine, I made another one because couldn't risk the oil less one as a birthday cake. We tasted the original one and it was delicious and still is two days later. Your recipe, with or without fat, is definitely the best chocolate cake recipe ever. Thanks Annabel.

maccy June 05, 2017

This is very very yummuy!!! I got a big refreshment after taking it.Thankyou for this awesome recipe Same superb cake is also given on : http://www.cakengifts.in/birthday-cakes http://www.cakengifts.in/anniversary-cakes http://www.cakengifts.in/celebration-cakes http://www.cakengifts.in/cake-delivery-in-ghaziabad

CakenGiftsin May 26, 2017

I made this cake as cupcakes and they were amazing, so many comments. I did them for my school morning tea and they went like never before. I also did them gluten free and they were delicious. Not one of them was left :). Also could i use Kifir instead of yogurt or milk?

imogen.boakes May 22, 2017

Krynbeck, i made this recipe using gluten free self raising flour and it worked out perfectly

imogen.boakes May 22, 2017

How do I make this gluten free I'm making a three tier wedding cake needing to be gluten free

Krynbeck May 21, 2017

Hi Pritchard, Sounds like you maybe left out the rising agent (baking soda) and possibly used plain flour instead of self raising? Let us know how you get on next time!

Annabel Langbein May 15, 2017

Hi Amy - Coconut oil or cooking oil will work! Happy cooking!

Annabel Langbein May 15, 2017

Hi Amy - Perfect cake for Black Forest Gateau. Sounds delicious!

Annabel Langbein May 15, 2017

Hi Signe, Freeze the cake without the ganache icing. It will take a day to defrost on the bench and then you can ice it as normal. Happy cooking!

Annabel Langbein May 15, 2017

Hi Olivia - the best way to work out whether you need to double or 1.5 times a recipe is to measure the capacity of the tins you want to use and compare it to the capacity of the tin in the original recipe. You can then work out if you need to double it. Hope this helps!

Annabel Langbein May 15, 2017

Hi Leemac, This recipe doubles easily - so no problem filling your larger cake tin. Happy cooking!

Annabel Langbein May 15, 2017

Hi Liz, You can definitely freeze the cakes - they will keep a couple of months in the freezer. Just make sure they are well wrapped and in a container so they don't get icy!

Annabel Langbein May 15, 2017

Hi Cherrysweet, Yes you could substitute cooking oil for butter in the cake. Weigh the oil as you would the butter. Happy cooking!

Annabel Langbein May 15, 2017

Hi Avital, Yes you can substitute coconut sugar for regular sugar. Happy cooking!

Annabel Langbein May 15, 2017

Hi Bowiefam, You can use one less egg. It may have a slightly less rich taste and not rise quite as much. Hope this helps!

Annabel Langbein May 15, 2017

Hi Leemac, The cake is reasonably dense and we have had many people share with us the different shapes and sizes they have made this cake in to! Let us know how it turns out. Happy cooking!

Annabel Langbein May 15, 2017

Hi Thao - the boiling water does not cook the eggs. It quickly gets mixed up into the delicious cake mixture! Happy cooking!

Annabel Langbein May 15, 2017

Ver very Veryyy nice recipe Thank you so muchhhhh. We enjoyed with this. It was too awesome!!!! http://www.cakengifts.in/cake-delivery-in-delhi

cakengifts May 01, 2017

Hey Thao! I've made this recipe hundreds of times and the eggs have never cooked from the boiling water- I just try to work quickly once they're all in the bowl!

cupcakequeen April 25, 2017

Hi, just trying this for the first time. If I pour boiling hot coffee over my ingredients won't that 'cook' the eggs? Thanks

Thao March 31, 2017

Hi there I have made this cake a few times and I love how easy it is but I need to make a carved cake and I'm not sure if this would be dense enough, can I have your thoughts? Thanks

Leemac February 23, 2017

Hi, could you use coconut sugar in this recipe and would it be the same amounts?

Avital February 06, 2017

Hi Annabel - could you use 2 eggs in this cake instead of 3? My daughter has allergies and can tolerate one egg cakes so we are no trying to step up to 2 eggs but I'd like to try your recipe.

bowiefam November 19, 2016

I just loved this recipe thank you Annabel. So easy and very delicious.

melandave October 29, 2016

Hi Anna, l absolutely love this cake.l wanted to know if l can use cooking oil in place of butter instead. Substitute the butter for cooking oil will the cake still come out the same.How much cooking oil in milliliters would l need to use? Thank you.

Cherrysweet September 07, 2016

Hi there, I am loving this cake. I was just wondering how long it would keep in the freezer for. I want to make a few of them in advance for a function at the end of the year and just wondered how far in advance I cook make them. Thank you.

lizjr July 24, 2016

I've made this cake a few times and love it but I need to double the recipe for a 33cm rectangle tin to get the depth of cake I want. Am I safe to just simply double everything or make 2 batters to put in the pan? Doubling recipes hasn't worked well for me the past!

Leemac June 25, 2016

OH WOW ! :-o , i bake and try new recipe with every free minute that i have. we are a family of 5 and hosting international students makes us a family of up to 7 sometimes. i like to spoil my fam and students with different treats regularly I tried this recipe last night as dessert after a light meal, and thought uurrg if it does come right will be fine. It will be eaten with warm ganache and all will be forgiven. but Oh my Oh my to my pleasant surprise this cake came out beautifully, high, moist, rich chocolate flavour and with that dark chocolate ganache ! out of this world. perfect!. I promise you the house went quite as everybody tucked into their cake all the hmmm's was like music to my ears. Thank you Annabel for sharing such a beautiful recipe. i am excited to go buy one of your recipe books this weekend.

farinia June 15, 2016

Annabel i have made this recipe twice before with a great result-yesterday following the same steps and using the same ingredients -epic fail -Oh dear- flat as a pancake with a wet rubbery texture - I don't know what went wrong and have no idea what to do with it today -even the little ones wouldn't eat it yesterday .

Pritchard June 06, 2016

I have just made it too, for the first time, it's absolutely to die for. It's about to get turned into a beautiful 21st birthday cake. I am a cake decorator with 33 years experience. I don't have a 30cm springform cake pan though, so I lined the bottom and sides of a 26cm cake pan, cooked it for an hour at 160, reduced the heat, and cooked it for a further 30 mins at 150, it turned out perfect.

NZ3127 May 25, 2016

i make this cake all the time as it is our absolute fav! The only adjustment i make is i use half brown sugar and half raw sugar :) Thanks Annabel for such an awesome recipe!

amycole May 21, 2016

Annabel, This looks so good but we are allergic to dairy. Swapping milk is easy, but would coconut oil work seeing at it is solid like butter ? I would prefer not to use margarine. Cheers

Megank_b May 17, 2016

I have made this cake three times now and love it - so easy. I have tweaked it slightly though. I only use 1.5 tsp of soda, as I find 2tsp gives it a bitter edge. Also, I use plain flour with baking powder and add 1/4 tsp of (Himalayan) salt to really bring out the chocolate flavour. I also dissolve a pinch of salt into the hot cream when making the ganache. This is now my most requested cake! Thanks Annabel.

Caroline66 May 14, 2016

Hi Annabel I'd like to bake this cake for my 3 year olds birthday. 25cm, 2 tier cake with white fondant icing over and Frozen theme. What icing should I put under the fondant? Would the ganache be suitable or you mentioned buttercream...? And is there a recipe for choc buttercream please?

Thao April 03, 2016

Hi Annabel, I am looking at making a Black Forest Gateau. Would this type of chocolate cake be suitable for it - rich/dark enough? I plan on doing marscarpone/cream filling layers with canned cherries (sadly - due to no more fresh), but decorating with other seasonal berries like raspberries/blueberries. Thanks in advance :)

amylou March 08, 2016

Hi - just made this cake and have to freeze it - what does uniced mean? When decorating it should I do that when its unfrozen again or can I do it when still frozen - also :-) how long would it take to unfreeze in normal room temp? - cheers and must say the dough tasted amazing - exited to try to cake in a wee bit

signe March 04, 2016

Hi Annabel, I have made this cake a few times and love it! But this time I wanted to make it in two smaller tins to make a 2 tiered cake. Do I need to change the cooking time and should I make the mixture times 1 and a half? Thanks, Olivia

Oliviatr March 04, 2016

The ganache is cream and chocolate so does not 'set' like buttercream icing does. I suggest if you are going to stick chocolate fingers around the side in the Auckland heat to use a buttercream icing instead - better to be on the safer side! Hope the birthday goes well!