Amazingly tasty chocolate cake

It was my husband’s birthday at the start of the month, and I wanted to make him a cake because, well, CAKE!

I normally make a nice simple chocolate cake which is basically a variation of my 2, 4, 4, 4 fairy cake recipe, with a chocolate buttercream topping.  It’s good cake.  But I wanted something a bit more special this year.

So I hit google, and really quickly found this recipe for the best chocolate cake recipe (ever).  And fair do’s, it is definitely the best chocolate cake I’ve ever made!


The original recipe uses cups, which actually makes it so easy to make.  I highly recommend buying a set of measuring cups, I love mine!  But for the UK readers out there I’m including the translated measurements to make life easier.

So here is my take on Robyn’s best chocolate cake recipe:

What you  need (for the cake):

  • 250g (2 cups) plain flour
  • 400g (2 cups) caster sugar
  • 90g (¾ cup) cocoa powder
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 250ml (1 cup) milk
  • 110ml (½ cup) vegetable oil
  • 2 eggs
  • 250ml (1 cup) hot, black coffee water

What you do:

  1. Preheat oven to 180º C.  Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
  2. Add flour, sugar, cocoa, baking powder, baking soda and salt to a large bowl and mix it all together thoroughly.
  3. Add milk, vegetable oil and eggs to the flour mixture and mix together until well combined.
  4. Make a cup of hot, black coffee and carefully add it to the mixture.  Mix well.
  5. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
  6. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
  7. Cover the cake with Chocolate buttercream icing.

What you need (for the buttercream icing):

  • 340g (1½ cups) butter, softened
  • 120g (1 cup) unsweetened cocoa powder
  • 500g (5 cups) icing sugar
  • 120m (½) cup milk

What you do:

  1. Add the cocoa powder to a large bowl and whisk it through to get rid of any lumps.
  2. Cream together the butter and cocoa powder until they’re well-combined.
  3. Add icing sugar and milk to cocoa mixture by adding 100g ( 1 cup) of icing sugar followed by about a tablespoon of milk. Mix it well each time you add some.  Repeat this until you’ve added all the icing sugar and milk.
  4. If you think the icing seems too dry, then add a little more milk, and if it seems too wet then just add a little more icing sugar until you get the consistency you want!
  5. Sandwich the cake together with just about a third of the icing, then use the rest of the icing to cover the top and sides of the cake.

Things to note:
This recipe does make a lot of buttercream icing, you might not need to use it all!


Cuddle Fairy
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