Chocolate Cake
A classic, easy-to-make chocolate cake that's incredibly moist and filled with a rich chocolate cream, perfect for any occasion.
Servings 8 servings
Calories 350kcal
Ingredients
For the cake
- 3 pieces eggs room temperature for fluffiness
- 1 cup granulated sugar fine sugar blends in quicker
- 1 cup milk whole milk keeps it lush
- 1/2 cup vegetable oil neutral taste so the chocolate shines
- 2 tablespoons cocoa powder go for unsweetened cocoa for classic flavor
- 2 cups flour all-purpose is perfect here
- 1 packet baking powder about 2 teaspoons if measured
- 1 packet vanilla extract
For the cream filling
- 2.5 cups milk for a silky texture
- 2 tablespoons flour thickens the cream
- 2 tablespoons cocoa powder double the chocolate, double the fun
- 1 teaspoon sugar for balance
- 80 grams dark chocolate good-quality bar or chips
- 1 packet vanilla extract for a fragrant finish
For topping & decoration
- Chocolate shavings or chocolate sauce more chocolate is never a bad thing
- Strawberries fresh berries look stunning on top
Instructions
Mix the Cake Batter
- In a big bowl, beat the eggs and sugar until they’re light and a bit frothy.
- Pour in the milk and oil, stirring gently until glossy.
- Sift in the cocoa, flour, baking powder, and vanilla. Mix just until smooth.
Bake
- Pour the batter into a greased baking pan and bake at 350°F (175°C) for 30–35 minutes.
- Check with a toothpick; when it comes out clean, it's done.
Whip Up the Cream Filling
- In a saucepan, combine 2.5 cups milk, 2 tbsp flour, 2 tbsp cocoa, and 1 tsp sugar.
- Cook on medium heat, whisking steadily until it starts to bubble and thicken.
- Take off the heat and add the chocolate, stirring until melted and silky.
- Let it cool, then add the vanilla.
Assemble
- Once the cake is completely cool, slice it in half horizontally.
- Spread a thick layer of chocolate cream in the middle, sandwich it back together.
- Cover the top with the remaining cream.
Decorate
- Drizzle with chocolate sauce or pile on chocolate shavings.
- Top with ripe strawberries.
- Let it rest for a few hours or overnight for best flavor.
Notes
Room temperature ingredients yield a fluffier cake. Don’t overmix the batter, and always cool the cake completely before slicing.
