Classic Chocolate Cake (Print Version)
Soft chocolate cake with a glossy icing layer and colorful sprinkles. Great for group events or sharing at home.
# Ingredients:
→ Cake Components
01 -
1½ cups white sugar
02 -
2 sticks (1 cup) of unsalted butter, soft at room temperature
03 -
4 medium eggs, not chilled
04 -
1 teaspoon vanilla essence
05 -
1¾ cups self-rising flour
06 -
3 tablespoons whole milk
07 -
¼ cup unsweetened cocoa
→ Topping: Chocolate Glaze
08 -
2 tablespoons milk
09 -
A cup and a half of sifted powdered sugar
10 -
1 tablespoon cocoa powder (unsweetened)
11 -
Chocolate sprinkles for garnish
# Steps:
01 -
Turn your oven to 350°F so it can heat up. Grab an 8x10-inch pan and line it with baking paper, letting some extra hang over the sides for easy lifting later.
02 -
Using a bowl big enough to work with, cream your butter and sugar until it's all fluffy and pale. An electric beater works best for 3 to 4 minutes here. Mix in the vanilla, then add eggs one at a time while beating gently. Fold in cocoa, flour, and milk until the batter is smooth.
03 -
Pour the batter into the pan, smoothing the top out evenly. Bake for roughly 25–30 minutes until a toothpick inserted in the middle comes out clean. Let it rest in the pan for about 10 minutes before moving it to a rack to cool completely.
04 -
Once cooled, stir glaze ingredients in a bowl until silky. Spread the glaze over the cake and sprinkle generously with chocolate bits. Let everything firm up before slicing into squares.
# Helpful Notes:
01 -
Store leftovers in a sealed container, and it stays good up to 5 days.
02 -
Want a thinner or thicker glaze? Add milk to loosen it or powdered sugar to make it thicker.