Rich Chocolate Cake

2010 April 24

I lost count on how many times I bake this cake. I made them for Christmas, Chinese New Year, my toddler’s playgroup gathering, birthday and sometimes for no reason at all. What a great recipe, easy to work with, and I believe people with no baking experience could do it as well.

I found this recipe nearly three years ago while surfing the net. I was trying to find an easy and simple birthday cake to bake for my nephew who were celebrating his second birthday in Sydney. Since then, I always use this recipe for any occasions where I have no time at all to make something special, and it was always a hit in every occasions.

I usually just sprinkle some hundreds of thousands on top of the cake, but this time I tried something different. I stuck some chocolate sticks along the sides of the cake. I suggest you not to follow my lead on this decoration. The reason is that the chocolate sticks became soggy. Until now, I haven’t got any solution on how to get the chocolate sticks to stay crisp, and I will be happy to listen to any suggestions.

Rich Chocolate Cake


Recipe adapted from

  • 200g good-quality dark chocolate, chopped
  • 200g butter, softened
  • 1 cup dark brown sugar (I used only 1/2 cup)
  • 1 teaspoon vanilla extract
  • 3 eggs, at room temperature
  • 1 1/2 cups self-raising flour
  • 2 tablespoons cocoa powder (I used drinking chocolate)
  • 1/2 cup milk

Ingredients for the Chocolate Icing

  • 200g good-quality dark chocolate, chopped (I used only 100 gr)
  • 1/2 cup thickened cream (I used only 1/4 cup)


  1. Preheat oven to 170°C. Grease and line base and side of a 6cm deep, 22cm (base) round cake pan.
  2. Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Set aside for 10 minutes to cool.
  3. Using an electric mixer, cream butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add melted chocolate. Beat until well combined. Sift flour and cocoa together. Fold half the flour mixture into butter mixture. Add half the milk. Stir gently to combine. Repeat with remaining flour mixture and milk. Spoon into prepared pan. Smooth surface. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean.
  4. Stand cake in pan for 15 minutes. Turn out onto a wire rack to cool completely. Spread icing over top and side. Top with chocolate curls, if using. Serve.
  5. To make chocolate icing: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Set aside for 30 minutes or until thick enough to spread.

Preparation time (duration): 30

Culinary tradition: Australian

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!

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5 Responses leave one →
  1. 2010 May 7


    Love your chocolate. Will try it soon. Thanks for sharing the recipe.


  2. 2010 June 28

    maybe try the chocolate sticks with a harder icing (e.g. royal icing) so there’s liquid to make them soften?

    • 2010 June 28
      linda permalink

      Yeah I thought so as well. I didn’t actually think about what happen few hours later after sticking them to the cake. Silly of me.. well anyway you never know until you try them right. hahaha.. will definitely try different approach next time though. These chocolate sticks are actually very handy though.

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