Best Ever Chocolate Cake

When I first started my blog I put up my two favourite chocolate cake recipes, but because they were my very first few posts ever, I thought it was time to update them with new images and some easier to read formatting!

Three years later this is still one of my very favourite cakes. In fact we love it so much we normally make it double this size and either make two cakes or bake it in our roasting pan so that we can freeze half for another day.

Do you line your tins when you are baking? I tend to mainly use cooking spray, as most of my tins are non stick, however if I am ever in any doubt I will at least line the bottom with baking paper and spray this and the sides of the tin. Allowing your cakes to sit until they are quite cool before you turn them onto a wire rack will also help.


  • 1 3/4 Cups Plain White Flour
  • 1 3/4 Cups Sugar
  • 3/4 Cup Cocoa Powder
  • 1 1/2 teaspoons Baking Powder
  • 1 1/2 teaspoons Baking Soda
  • 1/2 teaspoon Salt
  • 2 Eggs
  • 1 teaspoon Vanilla Essence
  • 1/2 Cup Oil (I use Canola)
  • 1 Cup Milk
  • 1 Cup Boiling Water


  • 1 1/2 Cups Icing Sugar
  • 1 1/2 Tablespoons Cocoa Powder
  • 1 teaspoon Butter, melted
  • 1 teaspoon Vanilla Essence
  • 1-3 Tablespoons Water


  1. Preheat oven to 160C (320F)
  2. Prepare a 25 x 25 cake tin, spray well with cooking spray or line.
  3. In a large bowl add the flour, sugar, cocoa, baking powder, baking soda and salt and mix well until fully combined.
  4. Add to this the eggs, vanilla, oil and milk and blend well.
  5. Finally add the boiling water and carefully stir until completely blended together.
  6. Pour into your prepared cake tin and bake for 35-45 minutes (all tin sizes differ so check often after 30 minutes)
  7. ....................................

for full recipes please see :

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