World’s BEST chocolate cake recipe

This is a recipe I found on Recipe Tin and, to date, it is the very best chocolate cake recipe I have used. For a man like me with an insatiable appetite for moist chocolate cake, this one reaches all the boundaries of my chocolate cravings and pushes them even further into the depths of decadent desire.

The cake itself is a double layered chocolate cake with fudge frosting. The most surprising thing about this cake is that its intensely chocolately flavour and meltingly  light texture are the result of such a simple (and dare I say, ingenious) trick – just add hot water.

So without further ado, here is my favourite recipe for chocolate cake with thanks to Recipe Tin Eats.


  • 1 3/4 cups plain (or all purpose) flour
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons bi-carb baking soda
  • 2 cups white sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable or canola oil
  • 2 teaspoons vanilla extract
  • 1 cup of boiling water



  1. Preheat a fan forced oven to 160 degrees Celsius and line two (2cm x 22cm) cake tins (it is best not to use spring form tins for this recipe, because the batter is quite runny and you risk it seeping through the bottom of the tin).
  2. In a mixing bowl, sift and combine flour, cocoa, baking powder and bi-carb soda. Add sugar and salt, then whisk briefly just to combine.
  3. To the dry ingredients, add the eggs, milk, oil and vanilla. Whisk together briefly until the batter is combined and lump-free (around 30 seconds should be ok).
  4. Add boiling water to the batter and whisk to incorporate. The batter will be quite thin and runny (this is what you want) and it should also be smooth and lump-free.
  5. Pour the total cake mixture equally in half into the two lined and greased cake tins.
  6. Bake for 35 minutes in the centre of the tray in the middle of the oven. When the cake is cooked, a wooden skewer will come out clean from the centre of the cake.
  7. Allow the cakes to cool within their tins for 10 minutes, then transfer to a rack to cool completely. Do not ice the cakes until they are completely cooled.


For the frosting, you will need:

  • 200g unsalted butter, softened
  • 2 1/2 cups icing sugar
  • 1/2 cup cocoa powder
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

To make the icing:

  1. Place butter into the bowl of a standing bench mixer with the paddle attached and beat for 3 minutes on speed 7 until soft and pale.
  2. Add half of the icing sugar and cocoa powder and continue beating together for a further 3 minutes.
  3. Add the remaining icing sugar and cocoa powder. Add milk and vanilla. Beat together for a minute on speed 7.
  4. Use this frosting to place one cake on top of the other, then use the remaining frosting to coat the top and sides of the cake stack.

I love to eat this cake with dollop cream. The final product is succulent and drippingly moist.

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