Everyone has their own preference of cake; some like it airy, some like it dense, some like it rich, and some like it moist, and so on. As for me, I prefer mine moist and it can be difficult to find a recipe that gives me just that without it also being too rich nor too dense. I know…I’m a picky cake eater.

Anyway, if you like chocolate and you like it sinfully dark, then this recipe I’m about to present you is a recipe that you will not soon forget. Because there’s quite a lot of ingredients, I hope the way I’ve organized it will make it easier to understand the process. The struggle of anything will make the result of the reward much sweeter!

Serves 10-12


Ingredients:                             KEY: PART 1     PART 2     PART 3

2 1/2 cups flour (all purpose/cake flour)

1 1/4 cup cocoa powder

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 1/2 tsp. salt

1 1/2 cup sugar

3 eggs

1 cup condensed milk

1 1/2 cups evaporated milk

3/4 vegetable oil

2 tsp. vanilla

1 1/2 cups boiling water

2 tsp. coffee powder (the stronger, the better)

125g melting dark chocolate


Heat your oven to 175 degrees celsius. Line TWO 9-inch round cake pans with baking paper OR butter and flour the pan.

PART 1: Combine all ingredients in a medium sized bowl and mix with a whisk, set aside.

PART 2: Pour the sugar in a bigger bowl and add in the eggs. Make sure there aren’t any eggshells! Mix until creamy.

Add the condense and evaporated milk. Mix and then add the rest of the ingredients. Mix and then set aside.

PART 3: Place the dark chocolate in a medium sized bowl. Mix the coffee powder with the boiling water in a seperate bowl. Pour in the hot coffee mixture over the chocolate. Mix until smooth.

Pour PART 2 (wet ingredients) into PART 1 (dry ingredients). Mix until smooth and combined.

Lastly, add PART 3 (coffee chocolate mix). Combine until smooth. By this time, the batter seems quite wet as if it can’t shape any form, and that’s good!

Pour the wet batter into the cake pans, dividing them equally.

Bake the two batters together in the oven for 50-55 minutes, or until the toothpick comes out with a few crumbs stuck to it. Take out and leave to cool completely.

Once cooled, carefully take out. If not for immediate use, wrap in seran wrap/clingwrap/plastic wrap (you get it) and keep in the refrigerator. It should keep for up to a week, but I always go by the three day rule.


For this cake, I used Coffee Buttercream for the filling and Chocolate Ganache for the outer layer frosting. Click on name to get the recipe.

  1. With the two cake parts, slice off any uneven parts to make it as flat and even as possible.
  2. Take one cake part and place it on a cake stand. Slather on the buttercream to the amount you wish to have. I made it half a centimeter thick.
  3. With the second cake, make sure the bottom of the cake is facing up, so you’ll have the original even surface.
  4. Scoop three heaping spoons of ganache and spread it on top all the way to the sides. Let it hover over and you can start spreading it on the sides.
  5. Shape your cake with more ganache until you get it to the way you want it to be. You can make the top whispy, whereas I just flattened in with a table knife, making straight patterns.



The best drink to compliment this cake is a nice hot cup of coffee, preferably strong with a smooth finish. If not coffee, a glass of milk will do!


One thought on “A Sinister Chocolate Cake

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