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Really Good Chocolate Cake

Made with sugar, eggs, butter and flour!

February 14, 2017

Really Good Chocolate Cake

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Really Good Chocolate Cake

ingredients for 24cm cake
150ml strong espresso, cooled
100gm quality dark chocolate
80gm unsalted butter at room temperature
200gm soft light brown sugar
2 x extra large 59gm eggs
½ tsp vanilla extract
200gm plain flour
1¼ tsp bicarbonate of soda
pinch salt
160ml sour light cream
butter icing
200g unsalted butter, at room temperature
350gm pure icing sugar
1Tbsp dutch cocoa
pinch salt
2Tbsp milk
1tsp vanilla extract
chocolate flakes/curls optional


  1. Pre-heat oven to 180ºC.
  2. Line base of 24cm cake tin with non-stick baking paper.
  3. Heat chocolate over double boiler (or in 30 second blasts in microwave) until melted. Set aside to cool slightly.
  4. To make cake, beat butter and brown sugar together for 2 minutes, until light and fluffy.
  5. Add room temperature eggs one at a time and beat for a minute after each addition.
  6. Add cooled chocolate with vanilla extract and mix to combine.
  7. Mix flour with bicarbonate of soda and salt to combine. Stir half the quantity into cake mix with salt. Stir in half sour cream, then repeat with flour and cream.
  8. Finally stir through cooled coffee.
  9. Pour cake batter into prepared tin. Bake for 40 to 45 minutes, until cake is cooked and springs back to the touch.
  10. Remove cake from oven and allow to cool for 10 minutes. Run rounded edge knife around cake and invert onto cooling rack. Peel off paper and allow to cool completely.
  11. Make icing whilst cake is cooling. Beat room temperature butter for a few minutes, until light in colour. Add sifted icing sugar and cocoa gradually with salt and beat to form fluffy icing. Slowly beat in milk and vanilla to create smooth mixture.
  12. When cake is completely cool spread chocolate icing on top and sides. Scatter with chocolate flakes if liked.

cooks notes

  • Use quality chocolate in cake for excellent result.
  • This recipe is enough to make a 12 cupcakes cake; cook for 25 to 30 minutes.
  • This makes a very moist cake and with the addition of coffee it seems to make it smoother flavoured!.This recipe was given to me years ago by Sophie Zalokar who is a fantastic cook based in the Southern Forrest region of WA.
  • This recipe is still my favourite to this day and makes a gorgeous chocolate cake every time.
  • Dutch cocoa has much less bitterness than regular cocoa, so imparts a fabulous chocolate flavour.
  • Serve cake topped with berries or scatter with popping candy or just a smattering of cocoa in place of chocolate flakes.

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


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