This decadent chocolate cake is made with cocoa powder and not melted chocolate. This moist chocolate cake is packed with flavour and is topped with an incredibly delicious chocolate frosting to up the taste of the cake. To start, preheat your oven to 320F/160C. In a mixing bowl, sift in 210 grams of all-purpose flour and 25 grams of cornstarch, half a teaspoon of baking soda, one teaspoon of baking powder, two teaspoons of instant coffee powder, half a teaspoon of salt and 100 grams of unsweetened cocoa powder.

Mix everything together until well combined, then set it aside. Transfer 113 grams of room-temperature unsalted butter to another mixing bowl. Then, combine three-quarters cup of vegetable oil with one and two-thirds cups of white granulated sugar in the same bowl. Using a hand or stand mixer, cream that together for two minutes or until light and creamy.

Next, you will add three large eggs one at a time while beating well after each addition. Add one tablespoon of vanilla, white vinegar and half a cup of room-temperature buttermilk. Mix all together until well combined, then add half of your sifted dry ingredients and fold that with a spatula until just combined. Then add in half a cup of buttermilk and fold until smooth. Add the remaining half of the dry ingredients and fold it in; you want to fold it until you have a smooth batter with no lumps.

Pour the batter into a baking pan that is lined with parchment paper. Bake in the preheated oven for 50 to 60 minutes. Once baked and out of the oven, let your cake cool down completely before glazing. Add 80 grams of dark chocolate chips in a saucepan over medium heat to make the glaze. Add 70ml of oil and stir as it starts to heat up until the chcolate is melted.

This recipe will give your cake a signature shiny glaze. After the cake is baked and removed from the oven, ensure its top is levelled to achieve a flat surface rather than a rounded one. Set aside the cake that has been cut from the top. Pour the glaze over your baked and cooled chocolate cake, ensuring that the sides are also covered with the glaze.

Place the cakes that were sliced to create a flat base in a blender and pulse it. Then, coat the sides of the cake with the cake crumbs. Slice and serve. This chocolate cake is best made for a birthday celebration or when you want to wow your visitors. Enjoy…


Chocolate Cake;

  • 1¾ cups (210 g/ 7.4Oz)  all-purpose flour
  • ¼ cup (25 g/ 0.8Oz) cornflour – also known as cornstarch
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt – omit if using salted butter
  • 2 tsp instant coffee powder
  • 1 cup (100 g/ 3.5Oz) cocoa powder – unsweetened
  • ½ cup (113 g/ 3.9Oz) unsalted butter – room temperature
  • ¾ cup (158 g/ 5.5Oz) unflavoured vegetable oil
  • 1⅔ cups (332 g/ 11.7Oz) white granulated sugar
  • 3 large eggs – room temperature
  • 1 tbsp vanilla essence/extract
  • 1 tsp white vinegar
  • 1½ cups buttermilk – room temperature

Chocolate Glaze;

  • 80 g (2.82 oz) Dark chocolate
  • 30 ml Oil

Decorate the sides with cake crumbs.