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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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The Ultimate Chocolate Cake

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
EMAIL PRINT
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.

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179 comments

Hi Annabel Loved this recipe Easy to follow, made this with my teenage nephews, absolutely delicious will definitely make this one again, used fresh in season cherries on top
karenleigh February 09, 2021
As per previous question, would prefer to use a smaller tin and wonder about cooking time. I cannot see any replies to questions asked. Maybe the reply is sent direct to email address otherwise what is the point of 'comment'?
Bakersue November 24, 2020
Hi Annabel - I only have a 23 inch cake tin - how long should I cook this for?
HellieFlink November 12, 2020
Hi Annabel, could I cook chocolate cake recipe in a conventional oven instead of fan bake, if so, for how long.
Rafa May 19, 2020
Hi Annabel, first time trying your cake, family recommended it, I only have a 24.5cm cake tin, how long should I cook cake for?
Rafa May 19, 2020
Hi Annabel, This is my all time favourite chocolate cake. I have to make it for a birthday cake for a friends 50th, I'm wondering if I could swap out the butter for coconut oil?
Shazzas March 14, 2020
Hi Annabel, I'm just wondering also, could I use something else rather than coffee? Thanks!
vickimarie December 29, 2019
Hi Annabel, How long to cook your chocolate cake in a 20.5 x 12cm tin please?
Millsy65 December 11, 2019
Looks Tasty!! I want to try!)) One of my favourite recipe - Blueberry Mug Cake https://greenann.com/recipe/vegan-mug-cake/ Delicious))
BwarengaGriggs November 01, 2019
I want to make the Ultimate Chocolate for an Anniversary. Do you have a Gluten and Dairy Free Version ? Also how long will the Ganache cope with being unrefrigerated on the cake.
artemisia September 18, 2019
I made your chocolate cake a couple of days ago and modified it to be gluten free. For the flour I substituted 2 cups of Healtheries GF Baking Mix and for the third cup used 1/2 cup almond meal, 1/2 cup of quinoa flakes and 1 dessertspoon of ground chia. I added three teaspoons of Edmonds GF Baking powder. Instead of 2 cups of sugar, I used 1 cup of sugar and 1 cup of chopped prunes simmered in 1 cup of water for 10 minutes, then cooled, till the water had been absorbed into he prunes and they were soft. I whizzed the prunes till they were smooth and added them to the other ingredients. The rest of the ingredients are exactly as your recipe stipulates. The cake was fantastic and all the non GF challenged people ate it and came back for more. I find in baking recipes that using a portion of quinoa and chia makes the texture more like baking with wheat flour and the taste is less gritty.
Gullygirl August 02, 2019
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!
Annabel Langbein February 21, 2016
The cake will be fine under fondant - it is a pretty sturdy cake. In a smaller tin, set the timer for 10 minutes less and keep testing using the trusty skewer test!
Annabel Langbein February 21, 2016
You can not taste the coffee - it just makes the flavour more chocolatey (and delicious!). You can always use decaf coffee or hot water. Happy cooking!
Annabel Langbein February 21, 2016
The square tin will be fine! For future - the best way to work out whether to double the recipe (or keep it the same) is to figure out the capacity of both tins. First measure the capacity of the tin you plan to use millilitres (about 3/4 full). Then measure a 30cm tin (again about 3/4 full). You can then work out if you need to double or even 1 1/2 times the recipe. Happy cooking!
Annabel Langbein February 21, 2016
The baking soda is the raising agent - if you leave it out it will be a flat, more dense cake. Best to keep it in!
Annabel Langbein February 21, 2016
Hi FlowJo - the best way to work out whether to double the recipe is to figure out the capacity of both tins. First measure the capacity of your number 3 tin in millilitres (about 3/4 full). Then measure a 30cm tin (again about 3/4 full). You can then work out if you need to double or even 1 1/2 times the recipe. Happy cooking!
Annabel Langbein February 21, 2016
Hi Annabelle! Today I saved a praying mantis from certain death via chocolate cake batter! Even stranger is that I actually hate praying mantis's! I've always wanted to comment on a recipe forum! My days has finally come :)
b1tch l1pz February 16, 2016
Annabel, I intend making this cake for my daughter's 40th birthday. I have seen a picture of one decorated around the sides with cigarillos pressed into the crumb coated ganache and held in place with a big red bow. I may have to use chocolate finger biscuits as I can't purchase any cigarillos. The top of the cake is piled with chocolates and small red marzipan hearts. The question I have is: how firm is ganache when the cake is iced? I don't want the chocolates to stick to the cake, I need them to sit on it supported on the sides by the height of the chocolate finger biscuits. Does ganache icing soften in the heat and humidity of Auckland? If it is going to be a problem of stickiness, I will need to use wrapped chocolates.
querida February 06, 2016
Does the coffee taste come through quite strong? My partner isnt a huge fan of coffee! Thanks :)
Mandy16 November 14, 2015
Used a 20cm cake tin and it turned out brilliant - and big- exactly 1 hour. Happy family.
suellendon September 22, 2015
This recipe sounds great would it be ok under fondant and how long would it take if I used a 25cm round tin?
Leemac September 21, 2015
Can i not use coffee or is there something i can replace it with.
Kaida56 September 12, 2015
I made this last night, forgot the yogurt and it still turned out great! I only have 22cm cake Tina so made a sandwich cake and it's huge :) Great recipe, so easy and tastes fantastic.
chrisr73 September 05, 2015
Hi Annabel, I have just made this cake for my Grandmother's Birthday, do you think it would taste ok with Raspberry Jam in the middle with a Butter Cream icing on the top?
rhinkley September 04, 2015
Hi there. I'm keen to make this cake for my Pa's 70th birthday but wanted to do a square one. Would the mixture be enough/too much if I did it in a 23cm square tin? The tin sits 10cm high.
annaalexander August 19, 2015
can I bake this with out the baking soda?
countingstridez August 11, 2015
Hi I am making a number 3 shaped cake which is a 12 inch tin, do you think I need to double the recipe?
flowjo90 August 09, 2015
Hi Squirt - It will keep for several days in a cake tin in a cool place and it also freezes well. Enjoy!
Annabel Langbein August 06, 2015
Hi Tania - Ganache hardens as it cools so if it's too runny just pop it in the fridge until it hardens up a bit...
Annabel Langbein August 06, 2015
Hi Vanessa - You can make it in an electric mixer or just in a bowl with a wooden spoon :)
Annabel Langbein August 06, 2015
Hi Anabel, im about to male this cake but i just wanted to make sure that this will keep for a few days?
Squirt August 02, 2015
I made this cake today, oh my gosh it was amazing!! I had so much of it I shared it with family and friends and they were scoffing it back. I never make chocolate cakes because they never turn out nice but this is a cake I will make often. I Used the chocolate ganache and although runny (my fault) I added icing sugar and it went all thick and delicious. I hope one day I see a chickpea chocolate cake on here that I can make and turns out well :)
Tania Gaskin July 25, 2015
Hi Annabel, I was just wondering if there is an alternative to the food processor. I don't have one and would really like to make this cake :-)
VanessaBowyer July 19, 2015
Made this yesterday for wife's birthday - the kids decorated...doesn't look the same as pic but good eating! My first chocolate cake ever - thanks Anna - Lewis Rd double cream for the ganache mmmm! Btw my blister who is posted to Singapore put me on to you - when I wanted an easy peanut sauce - and thought she would have a local recipe...:)) says ur sauce is a hit there ! Cheers
Mikey July 19, 2015
Hi, would this cake be suitable for fondant icing?
Jannas July 18, 2015
Hi annabel, how much coffee do i add in the boiling water? Is it preferable to use espresso or instant? Looking forward to trying this recipe for my birthday cake!
franky_26 July 08, 2015
Hi brierley - The ganache softens in warmer temperatures so just pop it in the fridge until it hardens up a bit.
Annabel Langbein May 20, 2015
Hi ChloeNgamanu - Try stirring in some dark chocolate chips!
Annabel Langbein May 20, 2015
Hi Janet G - Yes you can use buttermilk instead of the milk or yoghurt :)
Annabel Langbein May 20, 2015
Hi Sarahemo - I'm sorry to hear that your cake tasted fizzy and was a bit dry - we haven't heard that from anyone else. Did you level off your teaspoons of soda accurately? We haven't tested it with less soda, but you could try with 1tsp and see how it goes...
Annabel Langbein May 20, 2015
Hi Lily72 - We haven't tested the recipe with less sugar, sorry, but we have had feedback from some readers that this works for them. By all means give it a try and let us know how you get on!
Annabel Langbein May 20, 2015
Hi basilmeow – Yes it's probably the kind of flour you're using. If you can't get self-raising flour where you live, use all-purpose flour and add 1tsp baking powder for every cup of flour. Hope this helps!
Annabel Langbein May 20, 2015
Hi Annabel, I have made your cake several times before and never really had a problem with my ganache. Cake itself was lovely, but the ganache was so runny and I was just wondering if you could please give me any tips for making it a bit thicker to it sits on the cake rather than sliding off. Thanks :)
brierley May 11, 2015
This really is amazing always my go to birthday cake and amazing for cupcakes thaaaanks!
StaceyBarakat May 10, 2015
Thanks for the recipe! Total winner in our household..was so moist and yummy!
alsgal1 May 08, 2015
Hi, Thank you so much for this recipe. This is the best chocolate cake recipe EVER! :) It always comes out good. I was just wondering if there's something I could use to make the cake taste more chocolatey?
ChloeNgamanu April 24, 2015
Hi I doubled this cake recipe and made it for my neices 21st, slathered it with your chocolate ganache and sprinkled with edible silver glitter absolutely stunning yummy cake. However just in case there was a un chocolate lover amongst the gathering I also whipped up your strawberry cloud cake perfect and light :) it seems that I should have also doubled this Recipe he he
Shazz April 08, 2015
Hi, there's a comment below about buttermilk in the cake but this isn't in the recipe so can I substitute buttermilk for the milk or yoguurt!
Janet G April 04, 2015
Hi Thanks so much for your lovely recipes! The banana cake blew us away. I cook a lot and enjoy having your fail safe recipes at hand. I was a little disappointed with the chocolate cake though. I think the baking soda (bi-carb) made it taste a bit "fizzy". Have you ever tried leaving it out? I found it didn't keep very well. It went a bit dry and wasn't very light? Any comments please? Thanjks
Sarahemo February 16, 2015
Hi, would it make a difference if I use less sugar in the recipe? Like half of what is suggested. Your thoughts would be much appreciated. Thanks!
Lily72 February 13, 2015
Hi, I have been asked to make my son and fiances wedding cake . Im most familiar with making your cakes like the chocolate and lemon and some from your anyone can bake book. Would any of these be okay for fondant icing over it?
Warra February 07, 2015
Hello annabel! loved the cake! So delicious! My cake however came out a bit heavy and dense but perfectly moist. Is it because I used all purpose flour? We do not have self rising flour in our here in stores so I used recipes from the web al purpose flour, baking powder, plus salt. If I substitute cake flour from the all purpose flour should it make my cake a bit more fluffy but dense enough to hold fondant? Thanks in advance for you advice!!!
basilmeow January 13, 2015
Hi Celia, Sorry to hear you had trouble with The Ultimate Chocolate Cake. Perhaps it was overcooked - as the buttermilk and coffee make the cake very moist. Cooking times are a guide only - best to set the timer before the given time and check with a skewer. The coffee won't cook the eggs, so you can add it all in one go. Hope this helps!
Annabel Langbein January 11, 2015
Hi Yi-qianKao - yes self raising flour is plain cake flour with baking powder already added. Hope this helps!
Annabel Langbein January 11, 2015
Hi Hannah - yes you could use hot chocolate instead of coffee. You can't taste the coffee in the cake - it actually brings out the chocolate-y flavour. Happy cooking!
Annabel Langbein January 11, 2015
So I've spent about the last year trying to teach my best friend how to bake... which has resulted in many many disasters.. such as the cupcake incident of 2013 :) When I showed her this recipe she shook her head and went, "No way can I make that as good as the picture". But I made her try the recipe, knowing how awesome and easy it is, with no help from me! It turned out amazing, which has given her confidence to try baking more things on her own... not sure if that is good or bad ;)
RachelJackson December 14, 2014
This is the best chocolate cake. Always successful and always popular. I have been making it for years alternating buttercream and ganache, (typically I use buttercream with a birthday cake). It is also really good to apply fondant to, but pays to refrigerate first (or freeze in advance). I have just started substituting decaf coffee to make it a little more family friendly and, cake aside - this is the best batter to lick off the bowl ever!
JeniCartwright December 10, 2014
My stepson asked me to make a birthday cake for him next week. I am not a great baker but enjoy cooking after I received your cooking book from my mother in law for my birthday 2 years ago. I love your book, your show and just love you. I tried this cake today for practice and it's absolutely divine. The best chocolate cake ever. My son will be happy to have this cake for his birthday next week.
VeronikaWesterson October 25, 2014
I ate a lot of the batter before this went in the oven... It really does make one HUGE cake!
FionaMackenzie October 24, 2014
Your so right! I will never look at another chocolate cake recipe, my 6 year old and i baked this today and it is Awesomeness :)
Nikki-JayHunia October 12, 2014
The cake came out very dry and I'm not sure why. The only thing I did differently from your video was slowly pouring the hot coffee in as the cake mixer was on. I was afraid that if I poured it all in at once the eggs would cook. Please advise
CelinaTan October 04, 2014
Absolutely easy to make and delicious to eat. Another no fail recipe. This is my chocolate cake for every occasion and everyone enjoys it. Thanks Annabel you are amazing : )
Anthony September 27, 2014
easy to make and now a family favourite
katrina_brown41 September 23, 2014
self-raising flour is Cake flour+baking powder right??
Yi-qianKao September 04, 2014
self-raising flour is Cake flour+baking powder right??
Yi-qianKao September 04, 2014
excuse me: self-raising flour is Cake flour+baking powder right??
Yi-qianKao September 04, 2014
I love making this cake, I have even tweaked it so I can make it dairy & egg free for my friends son who has allergies. This along with your chocolate sauce recipe and buttercream is a gr8 birthday cake.
Debi40 August 11, 2014
My first attempt at this plus the icing produced a perfect cake! Great recipe but it didn't last a week - disappeared in two days......
RevPaul June 21, 2014
I got this recipe in a magazine about 35 years ago when I was living NZ. I have been making it ever since and everyone raves about it on both sides of the world. Must have passed the recipe to a 100 people in that time. I use natural low fat yoghurt or buttermilk whatever I have in the fridge. I have never made it into cup cakes I must try that next time.
Granny7 June 21, 2014
Having followed the ganache recipe I now have a very expensive chocolate sludge. After additional research it appears ganache is a tricky recipe to achieve, sigh :(
emh9 June 10, 2014
Could I use 1 cup of hot chocolate instead of the coffee? Or some other drink? Thanks:)
hannahfj June 08, 2014
OMG this cake is the best cake i have ever made!!! it is moist and very easy doesn't last long in our house, thanks Annabel=)
Michelle Bramwell May 17, 2014
This cake was really moist and yummy. Made it on a Friday and it was still just as yummy and moist on Sunday. Would make again as its so easy to throw everything together in a bowl and then in the oven. Used organic cocoa flour and sugar, which probably also helped give delicious flavours. Its a winner!
saapia May 12, 2014
Awesome, simple recipe - couldn't believe how far the mixture went! Perfect base for a black forest gateau - def a keeper - thanks Annabel!
kastelli April 23, 2014
Hi Annabel, we received one of your recipe books the year before, and yet another one last year - happy days! I've tried many of your recipes and love them, and found this through a google search so was excited to try it. It's in the oven now, wish me luck!
RochelleGreen April 09, 2014
TataBlais Davison - Jane here from Annabel's office. I have made this cake dozens of times using gluten-free flour and nobody has ever tasted the difference. I use Simple Baking Mix in place of the self-raising flour and it turns out perfectly. Hope this helps - Jane
Jane from Annabel's office March 06, 2014
Hi AnkitaSharma - I haven't tried it with cacao powder but I assume it would work. Let me know how it goes...
Annabel Langbein March 06, 2014
Hi Raylene - You can't taste the coffee. It just adds an extra depth and richness to the chocolate flavour. But if you don't want to use it you can just use hot chocolate instead. Enjoy!
Annabel Langbein March 06, 2014
I don't drink coffee can u taste it in the cake or could I use hot chocolate drink instead
raylene.m February 17, 2014
Hi Annabel, can I use Raw cacao powder instead of cocoa powder ? If it's fine, will the cake turn out to be too rich if I use cacao powder of that amount ?
AnkitaSharma February 13, 2014
I've tried making this with gluten-free flour and it was nice but not as impressive as the original version. I used exactly the same quantity of ingredients in exactly the same way, with the only substitution being Bakels self-raising gluten-free flour in place of the self-raising flour. Would anyone have any suggestions on how I could make this recipe gluten or wheat free and have it turn out as successfully as Annabel's original version? Thank you in advance.
TaraBlais Davison February 09, 2014
* HalleluYah! It is truly the ultimate chocolate cake! Thankx so much! Even my cupcakes are a winner now. All my family and friends who taste this cake, can not, but answer with a " njam! This is delish! I have to have this recipe" and then I just answer with a big smile. "Oh, it is Annabel Langbein's, the free range shef. Check it out on the internet." Then we all have a lekker laugh! Thankx once again Annabel. :-)
Snoekums5 February 07, 2014
Brilliant recipe, easy to get consistent great results. This also goes wonderfully as a chocolate whisky cake, with a dash of whisky in the ganache, a dram in the mix and tangelo or mandarin or orange segments on top of the ganache. Peatier drams like Ardbeg, lighter drams like Glenfarclas or Glen Grant or highland park work well. Chocolate and whisky - mmmmm!
DrewMcKinnie January 21, 2014
This is definitely the ultimate chocolate cake! I'm the birthday cake baker amongst our friends and this is the most requested cake. Everyone especially loves the ganache. Thanks for having the recipe online, waiting for all of my cookbooks to arrive in our shipping from the UK….
Pieta December 14, 2013
This looks awesome but I don't have a food processor :( Would a hand mixer work?
Eliza November 28, 2013
Whenever I make this cake, everyone seems to love it. It is always gone in about 2 or 3 days and then everyone keeps asking me when I am going to make it next! Thanks Annabel for this easy peasy recipe:)
HannahRouthan@upperhutt November 12, 2013
I have baked this cake so often as has a foodie friend of mine. I use home made greek yoghurt and dutch cocoa which makes it so rich and moist. Super easy to make and works well made the day before and decorated for kids birthdays. I always get great feedback. Also lovely served warm with cream or icecream.
Deanna Walsh November 06, 2013
Is this cake ok if I leave the coffee out of it?
ShereeBlundell October 28, 2013
I made this cake for my daughters 19th birthday recently with the Choc Ganache icing and it was a HIT!!!
mschaller October 27, 2013
I have NEVER made a truly successful cake UNTIL NOW! Fabulous and I left out the hot coffee by mistake??? Planning to give it another go later today. Rejoining weight watchers next week!
Penelope Passionfruit October 22, 2013
Hey - are we talking fan-bake or conventional oven temperatures please
kastelli October 08, 2013
Just made this for my daughters birthday tomorrow, turned out perfectly as everyone of your recipes does. Thank you!!
Julia C October 01, 2013
Was yummy az az az just finished my last slice crumbs and all :) Was complimented possibly one of the best cakes I've ever made lol .
Anjkaya15 September 24, 2013
I make this cake alot and everytime i do, i always get great compliments on the cake! Defiantly a WINNER! I never tell anyone the recipe...Its top secret!
elz_babe September 22, 2013
How well would this cake go in a novelty children's birthday cake tin? Also would it go alright with general buttercream icing? Any tips greatly appreciated.
Gmgirl September 15, 2013
This recipe turned out so fantastically! My flatmates loved it! Thank you so much!!
merihaami September 04, 2013
This was an awesome chocolate cake, I made it on a Thursday night for Sunday and in two 20 cm cakes then iced into a pool ball with jam in the middle. The cake was very moist and delicious.
raejon1 August 18, 2013
I don't have a coffee machine, only instant coffee so how much instant coffee do I add to the hot water??
vidabu August 13, 2013
Hi Annabel can i use a 30cm square tin instead of a round tin. I am going to use this receipe to make my twin boys 21st birthday cake. :)
Harlz54 August 07, 2013
This is a fantastic chocolate cake recipe. So easy to make and a bit hit every time. However, each time I cook it it sags in the middle. What am I doing wrong?
AussieEm August 03, 2013
goodness, I have just made this cake and realised I have forgotten the vanilla :( Do you think it will much of a difference?
{mrsk} August 01, 2013
My child is fructose intolerant and this recipe works well when you change the sugar for dextrose and use unsalted butter. I added less than half a cup of sugar as well. This makes a rich moist cake, low sugar and a great birthday cake which all kids love. Thanks a GREAT help
Mumof2 July 18, 2013
This is a great cake :-) . I used a food processor to mix the ingredients and it was super easy to make. I split the mixture into 2 x 22cm springform pans and they turned out really well and were cooked in just over 30 minutes. The cake was light and fluffy and the ganache was very rich. At first the ganache is pretty runny, so I think it would be best to let the ganache thicken up slightly instead of using it straight away to ice the cake. I recommend serving it with double cream. This would be a great cake to make for a BBQ. You could make the cake ahead of time and then you could ice it with the warmed ganache just before serving it.
-Emma- June 26, 2013
This Is Simpley the Tastiest, Quickest and Best ever Chocoale Cake I have ever seen! I'm Making It Tomorrow! Luv Your Show.XX Jeanie K.
JeanieK. May 05, 2013
I meant this 30 cm cake into 10 and 20cm cakes; it's really the cooking times that I need more than anything.
Janet Lee April 15, 2013
I would like to know the quantities and cooking times to convert this 20cm cake into a 30cm and a 10cm cake please. I need to make a 3-tier wedding cake for my daughter and this is her favourite cake. I made the whisky and raisin celebration cake for my son's wedding but I had to make 9 cakes before i got the quantities and cooking time right; I don't really want to have to use this experimental technique again.
Janet Lee April 11, 2013
Awesome cake. Next time will halve the recipe though as it makes quite a lot.
KathyTilley March 31, 2013
The best ever cake, so easy to prepare :)..I made it for my husband's birthday yesterday and everybody loved it!...unfortunately the chocolate Ganache did not come up right, it was very runny...I did everything right I think..
Alicia March 08, 2013
Hi Maxi, there is a handy conversion chart up the website for you to refer to. You'll find this in the cooking section of the website or at http://www.annabel-langbein.com/cooking/conversions/. Happy cooking!
Annabel Langbein March 12, 2012
Perfect food, but how much is exactly an cup? In grams please. In the Netherlands the program is very popular, but we do not have translations of it. Thankx
Maxi March 12, 2012
This is the best cake EVER! I use it for everything,( or a variation of it ) Its fabulous, and soooo easy to make! It never fails.
Becky February 22, 2012
Annabel this cake is fantastic and just as your book says I will never look at another chocolate cake recipe again! I just love your cooking style, it's so easy and yet so impressive and super yummy. Thank you :)
Michelle February 22, 2012
Mmmmmmmmmmmm
Abby Fitzgerald February 15, 2012
This recipe has become the go-to birthday cake in our family. Unbelievably easy for such an stunning result. Thanks for this one.
Dyane Roberts January 26, 2012
Hi BK, this is a fantastic cake – delicious and so easy to make, great choice for a birthday party! The coffee adds depth to the flavour and gives it the wonderful rich, dark colour so I suggest you substitute it for decaffinated coffee instead. Alternatively, you could use some dark cocoa in boiling water (this would add to the rich chocolate flavour).
Annabel Langbein January 26, 2012
Hi I would like to make this cake for my kid's birthday but can I substiute the boiling coffee with something else as I don't want the kids to have caffeine? thanks
bk January 25, 2012
This is THE cake i make for my kids birthdays, its fantastic & soo impressive & versitile! With toddlers & school age i can make it in advance & freeze (then spend hours creating & decorating masterpeices!) thank you thank you thank you!
Heather January 24, 2012
My 1st ever chocolate cake and it was Perfect. Can't go wrong with Annabel
Victoria Ly January 03, 2012
Awesome cake. So easy to make you can do it with a grumpy one year old on your hip. So moist and delicious it doesn't even need the ganache! Will be making this one again.
Hayley December 17, 2011
I HAVE USED YOUR RECIPES OVER AND OVER AGAIN SO I'VE DECIDED THAT CHRISMAS IS UPON US ONCE AGAIN AND MY FAMILY WHO ARE COMING FROM AROUND THE WORLD WILL BE JUST AMAZED AS EVERY YEAR WE ALWAYS HAVE HANGI SO THIS YEAR I WILL COOK AS I DO EVERY YEAR AND MY GOOD WITH A BANG SO THANX U HEAPS ANNA BELL MERRY XMAS AND THE BEST FOR THE NEW YEAR AND THE FUTURE
maraea arano December 10, 2011
I am not a chocolate cake fan but this was the best chocolate cake ever and so easy to make. I am converted, now.
Andrea December 07, 2011
absolutely awesome cake so easy to make and if it doesn't all get eaten it keeps really well
bev goodwin December 04, 2011
I made this cake for a birthday celebration, now have been told it will be on stanging order for any more get togethers !!!!
Michelle December 02, 2011
thank you.. it was amzaing...realy
Niveen Marghany November 28, 2011
Thank you very much for the recipe. I especially loved the Chocolate Ganache!!! Can't wait to try more of your recipes!!! :D
Simone November 16, 2011
Simply the best..........
Georgina November 10, 2011
It was delicious and easy to make
Lee Ward November 08, 2011
I was given the free range cook book and this was the first recipe i made and it has now become the most addictive cake that i just keep making over and over. It's not good for the waistline but who cares!!!!!! A real easy cake to make so give this one a go !!!!!!!!!!!!!!!!!!
Yvonne June 03, 2011
FANTASTIC I even made it the day before and everybody wanted the recipe
jeanette May 22, 2011
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