On The World’s Best Chocolate Cake. Mine

It always surprises people that I cannot bake. I can cook – really well, I like to think – but I can’t bake. I can’t be arsed to exact-measure and follow a recipe to the letter. My baking always flops. Except for, like, three things. Apple crumble, baked cheesecake and this chocolate cake.

It’s not just any chocolate cake, it’s the best damned chocolate cake in the whole world. Moist beyond belief. And really easy. I make it for every birthday and special occasion, and so far I have only flopped it once. That happened because I tried to halve the recipe, and it didn’t really work.

So here’s a recipe for ridiculously moist, super chocolatey large chocolate cake that I have made my own:


  • Milk – 3 cups
  • 1 big slab of chocolate
  • Butter – 200g
  • Oil – half cup
  • Cocoa Powder – 1 cup
  • Self Raising Flour – 2 cups
  • Egg – 2 beaten, room temperature
  • Baking soda – 1 tsp
  • Sugar – 500g

(Baking temperature – 180degrees)

  1. In a large pot, heat together milk, butter, oil, chocolate and cocoa powder till the butter melts.
  2. Let it cool to room temperature and then add flour, baking soda, sugar and the beaten egg to the cooled wet ingredients.
  3. Mix it all really well. Don’t be alarmed if it’s very runny. This is right.
  4. Pour the mixture into a standard-sized springform pan. It might be smart to line it with tinfoil or baking paper.
  5. Bake in the preheated oven for 35-45 mins. (Mine is fan-forced and 45mins was just right. Keep an eye on it. It’s done when a toothpick comes out mostly clean)

In those times where I have been too lazy to ice the cake, I just melted 2 slabs of chocolate and poured it over the top of the cooled cake. Absolutely indulgent. I’ve also used this recipe to get rid of excess Easter eggs, when the kids can’t face another piece of chocolate.

Recipe adapted from Maria’s Menu.

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2 Responses to On The World’s Best Chocolate Cake. Mine

  1. Angel says:

    Its like pudding!

  2. MeeA says:

    Sounds delish!
    Many of the best cakes I’ve made have been flung together with whatever I had on hand. You get to know what works and play around within those parameters…

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