Food photographs are AI-generated illustrations. This recipe is an editorial draft awaiting kitchen testing.
Chocolate Cake
Print RecipeInstructions
- Prepare
Heat oven to 175°C conventional. Grease and line two 20 cm round cake tins. - Mix dry
Sift flour, cocoa, baking powder, soda and salt. Stir in sugar. - Make batter
Whisk eggs, milk, oil and vanilla. Mix into dry ingredients, then carefully stir in hot water. Batter will be thin. - Bake
Divide between tins and bake 30–35 minutes until a skewer has a few moist crumbs but no wet batter. Cool 10 minutes in tins, then on racks until completely cool. - Make ganache
Heat cream until steaming, pour over chocolate and stand 2 minutes. Stir smooth. Cool until spreadable. - Assemble
Spread some ganache between layers and cover top and sides. Allow to set before slicing.
Expert Tips & Notes
Use unsweetened cocoa, not drinking chocolate. Because the frosting contains cream, refrigerate the finished cake and use within 3–4 days; bring a slice toward room temperature before serving.
Frequently Asked Questions
Can I bake one deep cake?
It needs a different baking time; two shallow tins give more predictable results.
Can I frost a warm cake?
No, the ganache will slide off. Cool both layers completely.
Food images are AI-generated illustrations.
