Prep : 20 minutes Cook: 45–50 minutes DIFF : Test Your Skills
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Everyone needs a go-to chocolate cake recipe and this is it! Perfect for birthdays, dessert or simply for the lunch box. Dress it up with this chocolate gache or keep it simple. Either way you can be guaranteed that this will always please.
What do I need ?
Original recipe yields 20 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
185 g butter, softened
¾ cup caster sugar
1 tsp vanilla extract
1 ¾ cups flour
¼ cup cocoa
1 tsp baking powder
½ tsp baking soda
¾ cup milk
125 g dark chocolate
50 g butter
Fresh raspberries to garnish (optiol)
Icing sugar (optiol)
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How do I make it ?
Preheat the oven to 180°C (conventiol bake). Grease and line the base of a 20 cm cake tin with baking paper.
Using a electric beater, cream the butter, sugar and vanilla extract until light and fluffy. Add the eggs one at a time, beating well after each addition.
Sift the flour, cocoa, baking powder and baking soda into the creamed mixture and fold in together with the milk.
Spoon the mixture into the prepared tin. Bake for 45–50 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave in the tin for 10 minutes before turning onto a wire rack to cool.
To make the Chocolate Gache: Melt the chocolate and butter in a heatproof bowl over hot water or in the microwave on 20 second bursts. Gently stir to a smooth consistency. Do not overmix.* Allow to thicken slightly before using.
Once the cake is cold, pour the chocolate gache over the top, lightly spreading with a knife and allowing the gache to run down the sides. Top with fresh raspberries and dust with icing sugar, if wished.
Kraft Kitchen Tips!
*Do not overmix the gache or allow water to get into the mixture as it will become unusable.