Chocolate Cake


This is my favourite recipe in the entire world. It also happens to be very first cake I ever baked in my life. Just thinking about this cake brings back so many childhood memories.

I guess I must have been around 13 or 14 years old. My cousin, Rose and I decided one day that we wanted to bake a cake, all by ourselves. But obviously, it does not work out all by ourselves. We had to find a recipe, learn to measure the ingredients, operate the mixer, turn on the oven, all of which were unfamiliar tasks. So we begged Rose’s elder sister, Emily for help.

Rose’s mother found an old recipe for us and we got to measuring. I think we spent one hour on that one task, carefully measuring out flour, butter, sugar etc. And what a mess we made!

Finally our cake was in the oven and we could not stand the wait. Every five minutes, one of us would be looking to see if the cake was rising. Sadly, it not….

It was chewy and hard as a biscuit, but we were so proud of our first attempt that we ate it still. It was kind of like a soft doughy biscuit. We were undaunted and the very next day, we tried again with better results.

The recipe I have given here is based on the same recipe that we used so many years back. I have made some changes in the amount of butter and cocoa powder to get a richer and darker cake, but the skeleton remains the same.



Butter -200 gms

Sugar- 1½   cup

Eggs – 4

Vanilla essence – 1 tsp

Flour – 2 cups

Baking Soda – 1 tsp

Salt – ¼ tsp

Cocoa – 50 gms

Hot water/ milk- 1 cup

Instant coffee powder – 2 tsp


Sift flour, baking powder and salt together at least 3 times and keep aside. Mix cocoa and coffee powder in the hot water/milk without any lumps and keep aside.

Cream butter and sugar together till soft and creamy. Beat the eggs till frothy and add gently to the mixture. Do not let it curdle. If it does split, add a spoon of the sifted flour. Add the vanilla essence and mix well.

Next add the flour and cocoa alternatively in small amounts. Pour into greased and lined baking tin and bake at 180O C for half an hour or till a wooden skewer inserted into the cake come out clean.

Take out of the oven and cool. Cover with chocolate frosting.


Chocolate frosting

Condensed milk – 3 tablespoons

Cocoa – 3 tablespoons

Milk – ¼ cup

Butter- 25 gms

Sugar – 2 tablespoons

Salt- a pinch


Mix condensed milk, cocoa, milk, sugar and salt in a heavy pan till all the lumps are removed. Heat gently till sugar melts, then add the butter. Bring to boil. Simmer till cooking thermometer reads 108O C. If you don’t have a thermometer, drop a dollop of the mix onto a cold ceramic plate. The drop should not run when the plate is tilted.

Pour over the cake while still warm.





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