This approachable chocolate cake uses everyday ingredients and a simple mixing method. The batter is intentionally quite thin, which helps produce a moist crumb. Weigh the ingredients, prepare the tin before mixing and let the cake cool fully before frosting.

Recipe at a glance

• Yield: one 20 cm (8-inch) round cake
• Preparation: 20 minutes
• Baking: approximately 30–35 minutes
• Oven: 175°C conventional or 160°C fan

Ingredients

• 190 g plain flour
• 200 g caster sugar
• 45 g unsweetened cocoa powder
• 1½ tsp baking powder
• ½ tsp bicarbonate of soda
• ¼ tsp fine salt
• 2 large eggs
• 120 ml milk
• 100 ml neutral vegetable oil
• 2 tsp vanilla extract
• 120 ml hot coffee or hot water

Prepare the tin and oven

Grease a 20 cm round tin and line its base with baking parchment. Preheat the oven. Bring the eggs and milk towards room temperature. Sift cocoa if it is lumpy and weigh flour rather than packing it into a measuring cup.

Method

1. Whisk flour, sugar, cocoa, baking powder, bicarbonate of soda and salt in a large bowl.
2. In another jug, whisk eggs, milk, oil and vanilla.
3. Pour the wet ingredients into the dry ingredients and stir only until combined.
4. Gradually stir in the hot coffee or water. The batter will be thin; this is expected.
5. Pour into the prepared tin and bake for about 30–35 minutes. Start checking at 30 minutes.
6. A skewer inserted near the centre should come out without wet batter. A few moist crumbs are fine.
7. Cool in the tin for 10–15 minutes, then turn out onto a rack. Cool completely before frosting.

Quick chocolate frosting

Beat 100 g softened unsalted butter until smooth. Gradually add 180 g sifted icing sugar and 25 g cocoa powder. Add 1–2 tablespoons milk until spreadable, then beat briefly until creamy.

Why the ingredients matter

Oil helps keep the crumb soft after cooling. Baking powder and bicarbonate of soda provide lift. Hot liquid helps disperse the cocoa. Coffee can deepen chocolate flavour; use hot water if you prefer to avoid coffee.

Troubleshooting

The centre sank

The cake may have been underbaked, the oven door may have opened too early, or the raising agents may be old. Check the centre and verify oven temperature if results vary.

The cake is dry

Too much flour or overbaking can dry the crumb. Weigh ingredients and begin checking at the early end of the baking range.

The cake is dense

Once flour is added, mix only until the ingredients are combined. Excess mixing can develop gluten and make the cake tougher.

Storage

Keep an unfrosted cake in an airtight container in a cool place for up to two days. Refrigerate cakes with perishable frosting or fillings and follow safe food-storage guidance. Well-wrapped unfrosted slices can be frozen for best quality for up to two months.

Frequently asked questions

Can I omit the coffee?

Yes. Replace it with the same quantity of hot water.

Can I make cupcakes?

Yes, but divide the batter between lined cupcake wells and begin checking much earlier because smaller portions bake faster.

How do I know when it is ready?

The centre should spring back lightly and a skewer should show no wet batter.

Key takeaways

• Weigh ingredients for a more consistent result.
• A thin batter is normal for this recipe.
• Avoid overmixing after adding flour.
• Cool completely before frosting.

Explore more ideas in Cake Recipes and build confidence with our Baking Techniques guides.

Editorial note: baking times vary by oven and tin. The photograph is illustrative and this recipe should be kitchen-tested before it is described as independently tested.