Chocolate Cake Recipe

Chocolate Cake Recipes

1st Birthday Cake Recipes: Jam Filled Chocolate Treat

There are two things that every child’s 1st birthday cake recipes must have: it should be soft so that it is easy to chew and swallow and must look very tempting. You can make the chocolate cake recipe in different shapes and flavors, but I like to keep it simple and add lots of sweet jam. Trust me, the child’s gooey face will speak volumes for your effort.


– 1/2 cup unsalted butter
– 1 1/2 cups all-purpose flour
– 3 tablespoons cocoa powder
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon salt
– 3 large eggs (at room temperature)
– 1 cup sugar
– 1/2 cup whole milk
– 1 teaspoon vanilla
– 1/2 cup thick jam (raspberry or blueberry, but I prefer to use mixed fruit)
– Butter and flour for preparing the cake pan


– Preheat the oven to 350F.
– Lightly grease a 9-inch cake pan and dust the insides with flour. Shake the excess flour out.
– In a dry bowl, mix the flour, baking powder and salt and set aside.
– In a separate bowl, take the eggs and sugar and whisk using an electric blender for about 5-6 minutes until you get a fluffy mix and the sugar dissolves.
– In a saucepan, take the butter and milk and melt the butter then add the cocoa powder. Stir well and let the mix cool.
– Add the flour mixture to the egg and sugar mix and whisk well to get an even mix.
– Now slowly pour the cocoa-butter mix in the flour-egg mix in a steady stream and beat well until combined.
– Pour the batter in the prepared cake pan.
– Bake at 350F for about 35-40 minutes until the cake is firm on top and springy to touch.
– Remove from the oven and cool in the pan for 10 minutes.
– Remove from the pan and cool on a wire rack before assembling.
– Slice the cooled cake in half horizontally.
– Place the bottom half on a serving platter and spread a thick layer of jam over it with the help of a spatula.
– Place the top half layer on top and press lightly.

Chocolate Glaze


– 150 grams semi-sweet chocolate
– 1 tablespoon light corn syrup
– 2/3 cup heavy cream


– Chop the chocolate in very small pieces.
– Place the chocolate and the light corn syrup in a heat-proof bowl.
– Bring the cream to the boil on low heat.
– Pour the cream over the chocolate and let it sit for 5 minutes.
– Whisk well.
– Spread the chocolate glaze on the top of the cake and let it drop down the sides.
– Refrigerate for a minimum of 45 minutes before serving.

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Dark and Yummy Plain Chocolate Cake Recipe

There is absolutely nothing more comforting than a piece of chocolate cake at the end of the day. I always feel good when I know that a chocolate cake recipe is sitting in my fridge. Here is one delicious  plain chocolate cake recipe that I love to bake and would make it every day if I could. This recipe uses Coca-Cola to give it a dark color that is difficult to resist.


– 114 grams unsalted and softened butter
– 1 cup Coca-Cola (you can use diet coke if you are looking for a low calorie version)
– 3/4 cup marshmallows
– 30 grams semi-sweet cooking chocolate
– 1/2 cup shortening
– 1/2 cup vegetable oil
– 3/4 cup dark cocoa powder
– 2 eggs
– 1/2 teaspoon salt
– 2 teaspoons vanilla
– 3/4 cup buttermilk
– 2 cups sugar
– 2 1/3 cups all-purpose flour
– 1 teaspoon baking soda
– 1 1/2 teaspoons baking powder


– Preheat the oven to 350F.
– Grease and flour a 13×9 inch cake pan.
– In a double boiler, melt the butter and chocolate.
– Add the Coca-Cola and bring to the boil.
– Remove from the heat and stir in the marshmallows.
– Stir to get a smooth mix (the marshmallows melt).
– Let it cool to room temperature.
– Use an electric blender to blend the eggs and sugar to get a fluffy mix.
– Add the shortening, oil and vanilla and beat some more (for 2 minutes).
– Add the buttermilk to the above mix and blend well.
– In a dry bowl, mix the flour, cocoa powder, baking powder and baking soda.
– Add half of this mixture to the egg-shortening mix and blend well.
– Now add the Coca-Cola mix and stir well to get an even mix.
– Make sure that you scrape the sides of the bowl to blend all the ingredients.
– Now add the rest of the flour mix.
– Do not worry if the batter is thick; it will turn out to be perfect.
– Pour the prepared batter in the cake pan.
– Bake in the preheated oven at 350F for 35-40 minutes. When a skewer inserted in the cake comes out clean, the cake is ready.
– Remove from the oven and cool.

Coca-Cola Frosting


– 1/2 cup soft butter
– 3 tablespoons cocoa powder
– 6 tablespoons Coca-Cola
– 250 grams confectioners’ sugar
– 1 teaspoon vanilla extract
– 1 cup chopped pecans or walnuts


– Mix the butter, cocoa powder and Coca-Cola in a saucepan.
– Heat over medium heat and bring to the boil.
– Remove from the heat and pour over the sugar.
– Add the vanilla and pecans and stir well to get a thick spreading mix.
– Spread over the lukewarm cake and let it cool completely before cutting in slices.

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Heavenly 1st Birthday Cake Recipes

Every parent wants to have a special birthday chocolate cake recipe for his or her child on his or her 1st birthday. I recommend baking a cake at home so that you can be sure that it consists of all fresh ingredients. Here is one of the simplest 1st birthday cake recipes that you can easily make at home and does not contain much sugar.


– 16 large egg whites (about 480 ml)
– 1/3 cup unsweetened cocoa powder
– 1/4 cup boiling water
– 2 teaspoons vanilla extract
– 1 3/4 cups white sugar
– 1 cup cake flour (you can use gluten-free cake flour)
– 1/4 teaspoon salt
– 2 teaspoons cream of tartar
– 2 liter vanilla or flavored frozen yogurt
– 1 kg mix of sliced fruits, such as blueberries, peaches, strawberries


– Preheat the oven to 350F.
– This recipe is for angel food cake, therefore I always use an angel food cake tube pan. Have the cake pan ready.
– In a small pan, combine the cocoa powder and boiling water. Stir until smooth.
– Add the vanilla extract and let the mix cool.
– In a separate bowl, whisk together 3/4 cup of sugar, flour and salt.
– Take the egg whites in a large bowl and use a whisk attachment to beat the egg whites until foamy.
– Add the cream of tartar and beat until the egg whites form soft peaks.
– Add the remaining 1 cup of sugar and keep on whisking until you get stiff peaks.
– Take 1 cup of the beaten egg white mix and add it to the cocoa mix.
– Gently fold to lighten the mix.
– Now use a large wire whisk to gently fold the dry ingredients in the remaining egg white mix. Do not over mix.
– Add the cocoa mix to the above mix. Do not over beat otherwise the cake will deflate.
– Pour the cake batter in the angel food cake pan.
– Gently run a spatula through the cake batter to take any excess air out.
– Bake in the preheated oven at 350F for 40-45 minutes. The cake should spring back if touched.
– Invert the cake pan immediately. This will prevent the cake from shrinking and deflating.
– Let the cake cool completely before removing from the pan.

You can easily store this cake in the fridge for about a week without spoiling.

To assemble the cake:

– Slice the cake in half horizontally.
– Slice the bottom half of the cake in 12-14 thin slices.
– Tear the top half in small pieces.
– Line a 13×9 inch baking dish with parchment paper.
– Place the slices in the baking dish to cover the whole bottom.
– Spread the yogurt on the cake slices and smooth out as you go. Press lightly.
– Press the small pieces of the cake on the top.
– Cover and freeze.
– Before serving, add the sliced fruits on the top.
– Cut in squares to serve.

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Plain Chocolate Cake Recipe for Easy Baking

A chocolate cake recipe is one of the easiest and yummiest desserts to prepare at home. You can serve it plain, with cream, with various kinds of frosting, with ice cream, jelly, coffee, tea etc. You can eat the cake warm or cold and never go wrong with it. Here is a plain chocolate cake recipe for easy baking with scrumptious frosting.


– 3 cups all-purpose flour
– 1 1/2 teaspoons salt
– 3/4 teaspoon baking powder
– 1 1/2 teaspoons baking soda
– 2 2/3 cups sugar (I like to use demerara sugar, but you can use plain sugar)
– 1 cup + 2 tablespoons unsweetened dark cocoa powder
– 1 cup + 2 tablespoons plain water
– 1 cup + 2 tablespoons canola oil
– 5 large eggs
– 3/4 cup water
– 1 1/2 teaspoons vanilla


– 5 large egg whites
– 1 cup + 2 tablespoons granulated sugar
– 4 sticks unsalted butter at room temperature
– 2 teaspoons vanilla extract
– Pinch of salt


– Preheat the oven to 350F.
– Grease and flour three 10-inch cake pans.
– In a mixing bowl, whisk the salt, flour, cocoa powder, baking powder, baking soda and sugar. Make sure that there are no lumps in the mix.
– In a separate bowl, take 1 cup + 2 tablespoons of water and 1 cup + 2 tablespoons of canola oil and mix them together to get an emulsion.
– Take the eggs, 3/4 cup of water and vanilla and whisk them using an electric blender for 2 minutes.
– Add the oil and water mix and blend well.
– Now add the dry ingredients to the above mix and combine all the ingredients well to get a smooth mix.
– Pour the prepared mix in the greased cake pans, filling each cake pan up to 3/4 level.
– Bake in the preheated oven for 25-35 minutes. Check after 25 minutes by inserting a toothpick in the center.
– Remove from the oven and cool for about 15 minutes before removing the cakes from the pans.
– Wrap the cakes in foil and freeze for 2 hours before using.

Frosting instructions:

– In a double boiler, take the egg whites and sugar and whisk continuously until the sugar is dissolved and the egg whites are hot.
– Remove from the heat and whisk some more to get a glassy mix. Let it cool.
– Cut the butter in small cubes.
– Add the butter to the egg mix and use a paddle attachment to incorporate the butter in the eggs and get a smooth mix.
– Add the vanilla and salt and mix well.
– You can add various flavors and color to this frosting.

To assemble the cake:

– Place the cakes on top of each other with a thick layer of frosting in between each of them.
– Cover with remaining frosting on all sides.
– Chill in the fridge before serving.

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5 Minute Mug Chocolate Cake Recipe

Our guest blog chef this week is Keli with this fantastic Mug Chocolate Cake recipe. Enjoy!


Easily the most deadly recipe on the web as it allows you to create a chocolate cake at any time of the day, in just 5 minutes, this delicious cake is the perfect late night snack.




4tbsp flour

4tbsp sugar

2tbsp unsweetened cocoa

2tbsp whisked egg

3tbsp milk

3tbsp Olive oil

3tbsp chocolate chips




  1. Mix your flour, sugar and cocoa together in your mug, then introduce your egg. Mix well until it becomes pasty.
  2. Stir in your milk and oil, then finish by adding your chocolate chips (for extra flavour add a dash of vanilla)
  3. Pop into your microwave for 3 minutes (if you have got a 1000w oven) or 4 minutes (if you have got a 700w oven).
  4. Check it is set and serve warm.


As you can see this recipe is VERY quick and VERY easy.


My name is Keli and I love to bake, I love to get my kids involved and I love finding quick and easy recipes. Not everyone has the time so visiting an online bakery would be the perfect alternate solution.

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Flourless Homemade Chocolate Cake Recipes

Whenever you are in a fix and are wondering what to make for dessert then a chocolate cake recipe is your best bet. It does not take much time to make and is loved by one and all. You can add many different ingredients to the cake and make it interesting. Here is a simple flourless homemade chocolate cake recipes that your family will surely love.

– 500 grams bittersweet chocolate
– 115 grams unsalted butter (at room temperature)
– 9 large eggs
– 3/4 cup granulated sugar
– 2 cups heavy cream (cold)
– 3 tablespoons icing sugar

– Preheat the oven to 350F.
– Grease a 9-inch spring form pan. You can use a little butter for this.
– Chop the chocolate in small pieces.
– In a large bowl, add the chocolate and butter. Put this bowl in a double boiler. Make sure that the bowl containing chocolate does not touch the water.
– Let the butter and chocolate melt completely and stir well to mix.
– Remove and cool.
– Separate the egg whites and egg yolks.
– Add the sugar to the egg yolks and beat well for about 5 minutes until it is light yellow in color.
– Add 2 tablespoons of chocolate mix to this and set aside.
– Beat the egg whites until stiff peaks are formed. Gently fold the rest of the chocolate mix in the egg whites.
– Add this to the egg yolks mix and gently mix.
– Pour the prepared batter in the greased pan.
– Bake at 350F for about 40-45 minutes. Start checking from 35 minutes. The crust of the cake is supposed to be cracked but we don’t want it to be too crunchy.
– Check by inserting a toothpick in the center; if it comes out with moist crumbs clinging to it then the cake is done.
– The cake will be firm on top and slightly wobbly in the center.
– Remove from the oven and cool for 10 minutes.
– Once the heat is out, cover the cake with a damp towel to prevent it from cracking up further.
– Whip the cream till it becomes fluffy.
– Dust the cooled cake with icing sugar and serve with whipped cream on the side.

Serving suggestions:
– You can also dust come cocoa powder on the cake for more flavor.
– Slice some strawberries and cherries and decorate the cake with them.
– You can also spread the whipped cream on the top of the cake and decorate with grated chocolate shavings.
– Chill in the fridge before serving.

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First Birthday Cake Recipes: Mermaid White Chocolate Cake

Children of all ages love chocolate cake at all times and when it is their birthday, the cake just has to be special otherwise the party will not be complete. Most parents go out and find the best First Birthday Cake Recipes that they could find, as parents when our baby turns 1 year old we want it to be extra special. Here is a simple mermaid white chocolate cake recipe that you can make for your child’s first birthday.


– 600 grams white chocolate
– 400 grams unsalted butter at room temperature
– 500 ml milk
– 2 teaspoons salt
– 330 grams castor sugar
– 4 teaspoons vanilla extract
– 4 large eggs
– 200 grams self raising flour
– 300 grams plain flour

For the cake decorations you will need:

– 3 cups grated white chocolate
– 1 blueberry jelly packet
– 1 toy mermaid
– 1/2 cup chocolate chips
– 1/2 cup chocolate shavings
– 3 jelly pipes


– For assembling this cake you will need one 19cm diameter and one 23cm diameter round cake pans.
– Grease and flour the cake pans and set aside.
– Preheat the oven to 160C.
– In a large saucepan, place the milk, white chocolate, salt, butter and sugar. Heat on low heat and stir continuously. Let the butter and chocolate melt completely until you get a smooth mix.
– Remove from the heat and cool for 15 minutes.
– Beat the eggs well and add the vanilla to the eggs.
– Add the eggs and vanilla to the chocolate mix.
– In a separate bowl, mix the flours together.
– Add the flours to the wet chocolate mixture and mix well so that there are no lumps.
– Pour the batter in the cake pans and bake in the preheated oven for about 1 hour and 15 minutes. Insert a knife in the center and if it comes out clean the cake is done.
– You can either ice the cake immediately or freeze it to use later.

To assemble the cake:

– Prepare the blueberry jelly using 2/3 of the water as mentioned on the packet. This will keep the jelly from setting completely. Cool.
– Place the larger cake on a serving plate or cake stand.
– Make a well in the center of the smaller cake.
– Place the small cake on top of the large cake.
– Melt the white chocolate on a double boiler. Use the melted chocolate to cover the cake from all sides and let it set.
– Pour the blueberry jelly in the well. This will make the mermaid pool.

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A Chocolate Celebration: Say it with a Chocolate Cake Recipe

For your child’s first birthday, this chocolate cake recipe is extra special and the making of it is also extra special. After all, your child deserves only your personal best! The cake can stand alone on its own merit sans icing, frosting or filling. However, since it is a special occasion, you will need to embellish your cake with fun and cheer in the form of dainty decorations. These can readily be bought at any novelty store. You can plan your cake ahead of time by reading through the instructions below carefully. This cake has always been, without fail, a raging success; so will your child’s party with this 1st Birthday Cake Recipes. Enjoy!


– Cake flour – 2 cups
– Brown sugar – 1 cup firmly packed
– Cocoa – 1/4 cup
– Baking powder – 1 teaspoon
– Iodized salt – 1 pinch
– Medium-sized egg – 2 pieces
– All-purpose cream – 1/2 cup
– Vanilla extract – 1 teaspoon
– Dark semisweet chocolate – 8 oz
– Butter – 2/3 cup


– Set your oven to 350°F or approximately 177°C.
– Lightly coat a 9–inch baking pan with oil.
– Sift the first five ingredients together in a medium bowl.
– Pound the chocolate with mortar to crack into small pieces and melt on top of a double boiler.
– Add the butter to melt with the chocolate and mix together. Set aside.
– In another bowl, mix the eggs, cream and vanilla extract.
– Slowly add in the dry ingredients.
– Scrape the melted chocolate and butter towards the cake mixture and blend well.
– Bake in your oven for about 30 minutes or until the cake springs back when pressed.
– Cool the cake before removing from the pan to a wire rack.
– Make the frosting and spread over the cake.
– Embellish with your desired birthday motif ranging from toy soldiers to lollipops; it’s all up to you.

Frosting ingredients:

– Softened cream cheese – 1 cup
– Soft butter – 1/3 cup
– Thick cream – 1/2 cup
– Vanilla flavor – 1 teaspoon
– Confectioners’ sugar – 1 cup


– Combine the cream cheese and butter in a bowl and beat on low speed until smooth.
– Add the cream and vanilla flavor and increase the speed to medium.
– Gradually add in the confectioners’ sugar, 1 tablespoon at a time.
– Increase the mixer speed to high and continue to beat until stiff peaks form.
– Spread over the cooled cake.
– Adorn with decorations to your heart’s desire and place 1 tiny candle.

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Of Innocence and Youth: Chocolate Cake Recipe

Who loves cake? Or should I ask who doesn’t? Kids and adults alike enjoy a good chocolate cake recipe. It evokes fairy dust and birthday parties, tinsel and daydreams from the good old days. In spite of all the newer and more adventurous varieties abundant in cuisine nowadays, nothing beats an old-fashioned, homemade chocolate cake recipes. The exotic combination of dark tasting sweetness never ceases to be a novelty. Even if you were right next to a bake shop, I’m pretty certain you would never get tired of it. From the first time I savored the luscious goodness until I learned how to bake it myself, it has always evoked good memories of childhood and fun. Have some now.


– 3 cups cake flour
– 1/2 cup cocoa
– 1 1/2 cups sugar
– 2 tsp. baking powder
– 2 tsp. baking soda
– 1/2 cup corn oil
– 1/2 cup butter
– 3 large eggs
– 1/2 cup milk
– 1/2 cup all purpose cream
– 2 tsp. vanilla extract
– 1 tsp. chocolate flavor extract
– 1 tbsp. corn syrup


– Heat oven to 350°F. Lightly coat two 8-inch cake pans with softened butter. Lightly sprinkle with flour to prevent crust from burning.
– In one large mixing bowl, mix together all the dry ingredients.
– In another mixing bowl, mix together all the remaining ingredients.
– Gradually add the dry ingredients to the liquid mix until the batter is thoroughly mixed.
– Pour into the pans.
– Bake the cake for about 30 to 35 minutes or until a toothpick comes out clean when inserted into the cakes.
– Cool on wire racks for 20 minutes. Remove cakes from pans when completely cool.
– Make the filling by whisking 1 pack of store bought frosting, half a cup of sour cream and vanilla together in a large bowl.
– Assemble the cake by placing one cake layer on a cake tray then spreading about 2/5 of the thick filling and placing the second cake layer as in a sandwich.
– Spread the remaining filling (which will now serve as your icing) over the top of the cake.
– Smooth out the edges with a rubber spatula.
– Spread the remaining filling around the sides, delicately wiping any excesses with a napkin.
– Top with chopped cashew nuts, shaved chocolate, marshmallow bits or candied fruits.
– Cover the cake tray and refrigerate the cake for about half an hour or until well chilled.
– Serve with your favorite drink.

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A Good Ol’ Chocolate Cake Recipe

A chocolate cake recipe is a must for new housewives, mothers, aspiring bakers, and let’s just include everybody else. This Plain Chocolate Cake Recipe is the basis for all variants of everybody’s favorite treat. You can add or reduce the sugar content or augment with artificial sweetener, depending on your taste or health restrictions. This can be a stand-alone food or served with hot cocoa, coffee, milk, tea or cream. Usually the life of most birthday parties, the chocolate cake can be considered as a staple amongst sweet treats. So perfect this classic dessert and you will surely get your just desserts.


– 2 cups brown sugar, packed
– 1 and 3/4 cups all-purpose flour
– 3/4 cup cocoa powder or powdered chocolate drink
– 1 and 1/2 teaspoons baking powder
– 1 teaspoon iodized salt
– 2 whole eggs
– 1 cup evaporated milk
– 1/2 cup vegetable oil (preferably canola)
– 2 teaspoons vanilla flavor extract


  •  Pre-heat the oven to 350°F.
  •  Line a 9-inch round baking pan with wax paper or spray with non-stick spray, or brush thinly with canola oil (depends on convenience and availability).
  •  Stir together the dry ingredients: sugar, flour, cocoa, baking powder, baking soda and salt, in a large bowl.
  •  Add the eggs, milk, oil and vanilla.
  •  Beat with a hand mixer on medium speed for 2 minutes (or simply mix by hand using a wooden spoon until there are no lumps left).
  •  Pour the batter into the prepared pan.
  •  Bake for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool for about 10 minutes, so the sides will not stick to the pan, before removing from the pan to a wire rack. Cool completely.

Chocolate is best topped with a gleaming and thick chocolate frosting, preferably made with dark chocolate. You may also opt for whipped cream or egg-white icing. This cake is very versatile. Variations of this heavenly comfort food can
range from multilevel layers and icing to multifarious toppings such as fruit, candied flowers, colorful sprinkles, et cetera ad infinitum. It’s all up to your imagination and the sky’s the limit to what you want your cake to be; trust me, with this timeless recipe, you will always have your cake and eat it too.

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