Chocolate Cake - Delicious on it's own

This is my all time favorite Chocolate cake. It’s a dense and rich, not light and spongy. Perfect for any Chocoholic. I personally prefer it with Chocolate Ganache.

If you notice I have given you two different methods to make it.
The first method will give you a slightly more lighter cake, and
The second lazy method will give you a slightly less light cake.
Both are equally delicious. And I’ve tired both method .

Makes one 9" cake layer about 2 inch tall

Or two 7" layers each 2 inch tall

*Ingredients *

200 grams (7 oz.) Chocolate (I use 80% Cocoa)
200 grams (7 oz.) unsalted Butter
200 grams (1 ¾ cup) All-purpose flour
240 grams Dark Brown Sugar ( about 1 ¼ cup)
4 large eggs
1 tsp. Baking powder
½ tsp. Baking soda
1/2 tsp. salt
1tsp Vanilla extract
¾ cup buttermilk (or ¾ cup milk with 1 tbsp. vinegar left for half hour before use)

First Method

  • Prepare your pans for baking.
  • Melt Butter and Chocolate in a Microwave safe bowl. Starting with 1 min on high and then at 20 sec intervals as needed. Once melted add in the sugar and stir well. Set aside to cool.
  • In a bowl sift the flour, baking powder and baking soda and salt.
  • Now add the flour mixture and buttermilk to the chocolate mixture alternating each other.
  • Place the eggs in your electric mixture with the whisk attachment and whisk until soft peaks form, add vanilla essence.
  • Next fold in the egg mixture with the chocolate mixture very carefully.
  • Immediately pour the batter into two cake pan and bake for about 45 to 55 minutes until a toothpick inserted into the center comes out clean.
  • Cool and decorate with your favorite frosting.

Lazy Method

Prepare your pans for baking.

  • Sift flour, baking powder, baking soda and salt into a bowl.
  • Melt Butter and chocolate in the microwave.
  • Add sugar until well incorporated.
  • Add eggs one at a time.
  • Add Vanilla
  • Add the buttermilk
  • Add flour.

Pour mixture into prepared baking pan and bake for 45 to 55 minutes until a tooth pick inserted in the center comes out clean.

Cool and decorate.

Veena’s Art of Cakes
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Goreti ...

Thanks for sharing. I’m always trying out new recipes. Already saved this one.

Naomi.H. ...

hi it says 200gs chocolate see note ~ I can not see the note any where wanting to try this cake for my dads birthday on 26th Jan… Thanks…

Veenas Art of Cakes ...


Sorry was suppose to add (I use 80% cocoa) instead added (see note)
The recipes is good just as is..
Please do try it..
Thanks for bringing it up to my notice..

Calli Creations ...

ooo Veena, that looks and sounds delicious!!

Julia ...

Thanks for sharing. It looks absolutely deilicious. I’m gluten intolerant so I’m going to see if I can convert this recipe to gluten free.

Fondant Fantasies of Malvern ...

Thanks for sharing :0) you say to whisk the eggs until they form soft peaks but you have not said to separate them or when to add the yolks, do you mean to whisk the yolks and whites together ? I’ve never got soft peaks from that; advice please! Thanks x

Veenas Art of Cakes ...

Yes Maria Griffiths – whisk the whole eggs (white and yolk) to soft peaks or ribbon stage.>