A perfect, classic chocolate cake made from simple pantry staples then topped with a decadent chocolate buttercream icing. An excellent option for a birthday or celebration.
Everyone needs a reliable Chocolate Cake in their arsenal and this is mine. This delicious cake is perfectly light and fluffy with just the right amount of moisture. The secret ingredient is the Greek yoghurt - which could be substituted for sour cream if you prefer.
Top your cake with my decadent, chocolate buttercream icing and your choice of sprinkles or chocolate hail. This is a great cake for a birthday celebration. For more fun ideas, check out my Kids' Birthday Cake ideas.
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Ingredient notes:
- Flour: This recipe calls for plain white flour. The raising agents are the baking powder and soda.
- Butter: I use salted butter in all of my baking because I like the taste of it. You can use unsalted if you prefer.
- Cocoa: You can either use standard cocoa or if you like your chocolate cake on the richer side, use Dutch cocoa.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 180°C fan bake. Line a 22cm round cake tin with baking paper. In the bowl of a stand mixer, add the melted butter, sugar and egg. Mix until well combined. Add the yoghurt and salt then mix again. Sift in the flour, baking powder, baking soda and cocoa powder. Mix on low until just combined.
Add the boiling water and mix, finishing on medium speed until the batter is smooth and well combined. Pour the batter into the prepared cake tin. Bake for 30-40 minutes, or until a skewer inserted into the centre comes out clean.
Leave the cake in the tin for 10 minutes, then turn it out onto a wire rack to cool completely before icing.
For the buttercream, add the softened butter to a stand mixer and whip for 2 minutes until pale and creamy.
Add the icing sugar, cocoa powder and milk. Whip on high speed until light and fluffy, scraping down the sides of the bowl as needed.
Spread or pipe the chocolate buttercream over the cooled cake and serve.
Recipe FAQs:
I know it might sound like an odd ingredient, but the plain yoghurt (or sour cream if you prefer) gives the cake a lovely moist texture.
No, this cake calls for plain flour. You could substitute this for gluten free flour. Just be sure to check your other pantry staples are also gluten free by the label.
Storage:
Store your cake in an airtight container in the pantry for up to three days. After this time it might start to dry out.
Top tips:
If you want to get ahead, you could make the cake in advance and freeze it. Simply allow the cake to cool completely. Wrap thoroughly in cling film then store in the freezer for up to three months. Allow cake to defrost completely before icing.
Related Recipes:
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Chocolate Cake
A perfect, classic chocolate cake made from simple pantry staples then topped with a decadent chocolate buttercream icing.
Ingredients
- 125g butter, melted
- 1 ¼ cup sugar
- 1 egg
- 1 cup Greek yoghurt (or sour cream)
- ½ tsp salt
- 1 ½ cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ cup cocoa powder
- ½ cup boiling water
Chocolate Buttercream
- 100g butter, softened
- 1 ½ cup icing sugar
- 3 Tbsp cocoa powder
- 2 Tbsp milk
Instructions
- Preheat the oven to 180°C fan bake. Line a 22cm round cake tin with baking paper.
- In the bowl of a stand mixer, add the melted butter, sugar and egg. Mix until well combined.
- Add the yoghurt and salt then mix again.
- Sift in the flour, baking powder, baking soda and cocoa powder. Mix on low until just combined.
- Add the boiling water and mix, finishing on medium speed until the batter is smooth and well combined.
- Pour the batter into the prepared cake tin. Bake for 30-40 minutes, or until a skewer inserted into the centre comes out clean.
- Leave the cake in the tin for 10 minutes, then turn it out onto a wire rack to cool completely before icing.
- For the buttercream, add the softened butter to a stand mixer and whip for 2 minutes until pale and creamy.
- Add the icing sugar, cocoa powder and milk. Whip on high speed until light and fluffy, scraping down the sides of the bowl as needed.
- Spread or pipe the chocolate buttercream over the cooled cake and serve.
Notes
- Feel free to use your favourite icing on top!
- You could ice with a chocolate ganache if you prefer.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 364Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 57mgSodium: 384mgCarbohydrates: 51gFiber: 1gSugar: 36gProtein: 4g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Michelle says
really lovely cake. not dry at all. i made it for school lunch boxes without the icing. kids love it
VJ cooks says
That's awesome, thanks for the feedback 🙂
Baiba says
Made this cake for a Birthday. And what a lovely cake this one is! First time making a chocolate cake from scratch. Easy to make but veru delicious! I baked it for a bit longer though,but it came out perfect. Perfectly risen (no doming!!) and beautiful consistency. Will make this again!
VJ cooks says
Amazing! So pleased you enjoyed it as much as I do 🙂
Wendy C McLaughlin says
Used cherry greek yogurt and spread cherry pie filling on top with whipped cream cheese icing. Excellent!
VJ cooks says
Sounds delicious, Wendy!
Rosie says
Hi, would this cake work in 2 x 20cm tins and then be able to be stacked together? Thanks 🙂
VJ cooks says
They would be verrrry thin! You would have to reduce the cook time to ensure you don't over bake them.