Chocolate Cake with Cocoa
Quick, made from simple and affordable ingredients! Chocolate Cake with Cocoa will brighten any celebration. It’s incredibly tasty and beautiful. Its appearance rivals store-bought cakes, and any cook can make it.
Updated : 13 August, 2025
Easy
About 45 min.
Ingredients
Batter
250 grams
Wheat flour
200 milliliters
Milk
180 grams
Sugar
65 grams
Cocoa
2
Eggs
3 tablespoon
Vegetable oil
1.5 tablespoon
Apple cider vinegar
1 teaspoon
Baking soda
1 grams
Vanillin
1 grams
Salt
Syrup
0.5 cup
Black tea
Glaze
250 grams
Bitter chocolate
120 milliliters
Cream
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use premium flour. Cocoa should also be high quality, like “Golden Label.” Poor-quality cocoa can crunch in your teeth. Use neutral-flavored vegetable oil. Choose large eggs.
Step 2
Sift flour, cocoa, vanilla, baking soda, and salt into a bowl.
Step 3
In another bowl, beat eggs with sugar until fluffy. I added an extra egg while beating. Actually, starting with 3 eggs won’t harm the batter.
Step 4
Pour room-temperature milk and vegetable oil into the beaten eggs and mix again until smooth.
Step 5
Gradually add the flour mixture, mixing with a mixer on low speed each time. The batter should be thick but pourable. If too dense, slightly dilute with oil or milk.
Step 6
Finally, add apple cider vinegar and mix again. Air bubbles will appear on the surface - that’s vinegar reacting with baking soda.
Step 7
Pour batter into a greased (vegetable oil) 8-inch (20 cm) pan. Bake at 350°F (180°C) for 30-35 minutes until a toothpick comes out dry. Time depends on your oven.
Step 8
The cake will rise a lot and crack on top. Just trim the top to make an even circle. Cool the cake completely and cut it horizontally into two layers.
Step 9
Brew half a cup of strong sweet tea for soaking.
Step 10
Soak the cooled cake layers with the sweet tea.
Step 11
Now prepare the glaze. Use dark or bittersweet chocolate, depending on taste, since no extra sugar is added to the glaze - the cake is already sweet.
Step 12
Break chocolate into pieces. Put chocolate and heavy cream in a saucepan.
Step 13
Stir constantly and melt the chocolate on low heat or in a double boiler. You can pour part of the glaze into another container. Add 1-2 tablespoons of potato starch to the remaining glaze to thicken it, preventing absorption into the cake and creating a firm chocolate layer.
Step 14
Spread half the chocolate glaze on the bottom layer.
Step 15
Cover with the second layer.
Step 16
Pour the remaining glaze over the top and sides of the cake.
Step 17
Decorate the cake with fresh fruits, berries, and chocolate. Serve. Enjoy your meal!