Best ever chocolatey cake for chocolate lovers

  • 2 cups all-purpose flour

  • 2 cups sugar. I am also trying 1 and half cup

  • 3/4 cup unsweetened cocoa powder. I am also trying half a cup

  • 2 teaspoons baking powder

  • 1 1/2 teaspoons baking soda

  • 1 teaspoon salt

  • 1 teaspoon espresso powder –try 1 tablespoon

  • 1 cup milk buttermilk, almond, or coconut milk

  • 1/2 cup vegetable canola oil, or melted coconut oil

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 1 cup boiling water – try with coffee

  • Chocolate Buttercream Frosting Recipe


1.     Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

For the chocolate cake:

1.     Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

2.     Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined. The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake I've ever tasted!

3.     Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.

4.     Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

5.     Frost cake with Chocolate Buttercream Frosting.


  • 1½ cups / 340 gm butter 3 sticks, softened

  • 1 cup / 100 gm unsweetened cocoa

  • 5 cups / 625 gm confectioner’s sugar

  • ½ cup milk / 118 ml / gm or double cream

  • 2 teaspoons vanilla extract

  • ½ teaspoon espresso powder

  • Pinch of salt

For the ganache:

  • 2 ounces dark chocolate (56g)

  • 6 tablespoons heavy whipping cream (88ml)

1.  For the frosting: Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color. Next, beat the cocoa powder into the butter until well mixed.

2.  Alternate adding 2-3 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Add pinch of salt as needed. Ensure all the powdered sugar is well combined and beat for 2-3 minutes before adding additional powdered sugar.

3.  Once all ingredients have been added, whip for 3-4 minutes until the frosting is light and airy. If the frosting is too thick, add additional heavy whipping cream 1 tablespoon at a time.

For the ganache:

  • 2 ounces dark chocolate (56g)

  • 6 tablespoons heavy whipping cream (88ml)

For the chocolate ganache: In a microwave-safe bowl, combine the chocolate and heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely combined. Allow to cool.

  1. To assemble this cake: level off your cakes by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake over that.

  2. Pipe the first layer of frosting, pipe in circles working outside edge to the middle. Spread evenly with an offset spatula. Add the second layer of cake and add the remaining frosting. Place the third layer of cake on top.

Freezer Friendly

Let the baked cake layers cool completely. Wrap them well with plastic wrap and then with foil. Put each layer into a freezer bag and freeze up to 2 months. To serve, thaw in the refrigerator overnight with wrapping intact. The next day, the layers are ready to fill and frost.

Granny's Victoria sponge

Classic showstopping victoria sponge cake following James Martin recipe.

  • 200g unsalted butter, softened, plus extra for greasing

  • 200g caster sugar

  • 1 tsp vanilla extract

  • 4 medium eggs

  • 200g self-raising flour, plus extra for dusting

  • 1 teaspoon of baking powder

  • about 6 tbsp raspberry jam

  • 250ml double cream, whipped

  • icing sugar, for dusting

Heat oven to 190C/170C fan/gas 5. Grease and flour two 20cm sandwich tins.

  1. Place 200g softened unsalted butter, 200g caster sugar and 1 tsp vanilla extract into a bowl and beat well to a creamy consistency.

  2. Slowly beat in 4 medium eggs, one by one, then fold in 200g self-raising flour and mix well. 

  3. Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle.

  4. When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.

  5. Spread about 6 tbsp raspberry jam onto one cake and top with 250ml whipped double cream. Sandwich the cakes together and dust with icing sugar.


This recipe is adapted from Fuss Free Baking and The Culinary Jumble with some tweaking here and there..


  • 250 g plain flour

  • 100 g golden caster sugar

  • 2 tsp baking powder

  • 1 tsp salt

  • 240 g yogurt

  • 240 ml vegetable oil

  • 3 eggs

  • 150 g frozen soft fruit

  • 1 lemon - zest


  1. Preheat oven to 180°C/350°F/Gas mark 4. 

  2. Mix flour, sugar, baking powder and salt in a large mixing bowl.

  3. Add yogurt, eggs, oil and lemon zest and fold the mixture together. 

  4. Line and grease a 2lb loaf tin, and pour in about 1/3 of the batter. 

  5. Add the frozen fruit to the remaining batter, and fold in. Pour the batter into the loaf tin.  This will stop all the fruit sinking to the bottom. 

  6. Pour a third of the batter into the tin and cover with half the fruit. Add another third of batter and the remaining berries. Cover with the last of the batter and smooth over until the top is fairly even.

  7. Bake for 50 minutes until a toothpick or skewer comes out clean.  You may need to lightly cover the cake with foil half way through cooking to stop the top burning. 

  8. Allow to cool for a few minutes before removing the cake from the loaf tin. 


  • 150 g (1½ cups) mixed berries

  • 100 g (1 cup) icing (confectioners' sugar)

  • 1-2 tablespoons water

  • 1-2 tablespoon lemon


  1. For the drizzle: Heat the berries with the water and bring to the boil. Remove from the heat and mix in the icing sugar (don't be too vigorous because you want to try and keep some larger pieces of fruit rather than mash everything to a pulp). Poke holes in the cake and slather the drizzle over, piling the larger fruit up on top. Allow the drizzle to harden and then cut into slices. Enjoy

Sugar Free Apple Cake

I am on a mission to continue my passion in baking but exploring ways to bake healthier. Recently bought a natural sugar alternative erythritol. Did an improvised version of this Apple Cake recipe I came across on The Fitness Tribe. I ran out of plain flour so I used a combination self raising wholemeal flour. I reckon wholemeal will give it a smoky rustic feel. It turned out really well to my surprise! :-)

  • 100 gm plain flour

  • 100 gm self raising wholemeal flour

  • 1 3/4 tsp. baking powder

  • 1/4 tsp. baking soda

  • 2 eggs

  • 1/4 cup. erythritol

  • 115gm melted butter

  • 1/2 cup milk

  • 2 medium-sized apples - Cut into thin slices

  • 2 medium-sized apples - diced. This is to mix it in with the batter.

Preheat oven to 350 F. Grease and flour a 9 inch round springform baking tin.


  1. Sieve and mix the dry ingredients in a bowl ( plain flour, self raising flour, baking powder and baking soda)

  2. Beat the eggs in another bowl. Add erythritol, melted butter with milk.

  3. Mix in the dry ingredients into the wet ingredients. Mix all ingredients well with an electric mixer until smooth.

  4. Mix in the diced apples into the batter.

  5. Pour the cake batter to a 9 inch springform cake tin.

  6. Arrange the thin slices apple over the batter in a circular fashion.


  1. Bake 40-45 minutes at 160 degree. Last 10 minutes I increase it to 180 degrees.

  2. Brush the cake top with apricot jam glaze.

  3. Cool on wire racks for 10 minutes.