This is the best chocolate cake ever. I posted it recently and it was featured on Recipe Lion under my username ‘FoodLover‘ . You can follow me there and see other recipes I have commented on, made and tasted.
This is a super easy, quick chocolate cake to make. The most decadent, moist chocolate cake I have eaten. I have been making it since I was 13. That was 32 years ago. So if I have been making it since then, it surely has to be something spectacular. It is a winner every time. I used a traditional butter icing recipe for this cake, which is my favorite, but you can use any icing you like.
Decorate any way you like. I grated chocolate on mine and added cherries but you can put anything on it such as chocolate sprinkles or whatever you like!
Please note: This recipe is for a 2-layer cake, but if you’d like to make the 4-layer (“mile high”) cake, simply double this recipe and use four 6×2-inch cake rounds instead of two!
Cooking Vessel Size Two 6 x2-inch round baking pans
- 250 grams gluten free all purpose flour
- 3 teaspoons gluten free baking powder:
- 180 grams sugar
- 3 eggs (separated)
- 1 teaspoon vanilla extract
- 3 tablespoons cocoa powder
- 1 teaspoon instant coffee Powder
- 125 milliliters cold water
- 125 milliliters cooking oil
- pinch of salt
- 500 grams butter or full fat margarine, room temperature
- 500 grams powdered sugar
- 4 tablespoons Dutch processed cocoa. (You can use this to taste and use less cocoa if you find it too chocolaty. I put in tablespoon by tablespoon and keep tasting).
Sift dry ingredients.
In a container place oil, water and egg yolks. I find using a tupperware quick shake for this ideal. Shake it all up or whisk it all up to combine.
Beat egg whites until stiff. You are not making meringue. Just whisk them until they start to peak and there is no residue at the bottom.
Add the oil mixture to the dry ingredients and stir to combine.
Fold in the egg whites.
Pour into greased cake tins.
Bake at 356 degrees F for 15 – 20 mins. Check to see if a toothpick comes out clean. Do not open the oven door before 15 minutes has passed.
Cool on a wire rack whilst you make the icing.
Beat up the block of butter with an electric mixer until it is soft and creamy.
Add in the powdered sugar a little at a time. Keep tasting. If it is too sweet for you then stop adding in powdered sugar. I like mine sweet.
Add in the Dutch cocoa a tablespoon at a time. Do this to taste as well. (*see note in ingredients list)
Once all combined and you are happy with the taste you are ready to ice the cake.