Ann Reardon

Best Chocolate Cake Ever

Best Chocolate Cake Recipe Ever


Have you ever been disappointed by a dry and tasteless chocolate cake? Well then this is the recipe for you. This is my all time favourite chocolate cake recipe. It makes a rich moist cake that tastes like chocolate. The photos below are from making four times the quantities listed in this recipe – to make a cake big enough for 100 people. The picture above is from one quantity of this cake, layered with chocolate mousse, centered with orange creme brulee, coated in chocolate glacage and decorated with tempered milk chocolate.


Prep time: 15 min
Cook time: 1 hour 30 min
Total time:1 hour 45 min
Yield: 15 servings
Serving size: 1 medium slice
Calories per serving:460 (1350 kj (322.66 calories))
Fat per serving: 26g (0.92 ounces)

200g (7.05 ounces) 70% cocoa dark chocolate
315g (11.11 ounces) or 1 1/3 cups plus 2 tbl spoons margarine
8 eggs
2 1/4 cups or 486g (17.14 ounces) caster sugar
1 1/4 cups or 200g (7.05 ounces) plain flour (use GF flour if coeliac, this recipe has been tested with gluten free flour and works well)
1/4 cup or 30g (1.06 ounces) cocoa powder (unsweetened)
1 1/2 tsp baking powder


1. Place chocolate and margarine into a bowl.
chocolate in bowl with margarine
melt chocolate in the microwave
2. Melt in the microwave (30seconds, stir, 30sec, stir…).
best chocolate cake step by step
whisk eggs and sugar together
3. Whisk the eggs and sugar together
chocolate cake mixing
combine egg and chocolate
4. Combine egg and chocolate mixtures
sift flour cocoa powder and baking powder together
5. Sift flour, cocoa powder and baking powder together and mix into cake mixture until well blended.
chocolate chocolate cake
chocolate cake making recipe
6. Pour into cake tin or cup cake cases. (tip: if you don’t have a cake tin the right size or shape you can use a plain card board box lined with glad bakewell, make sure the box does not have shiny print or photos on it as then it will have a thin coat of plastic which will melt).
large cake pan lined with baking paper

7. Bake in slow oven 150C (302 degrees Fahrenheit) in 2 x 20cm (7.87 inches) round cake tins.  If you are making a large cake this can take well over an hour.  If the cake is looking done on top but is not yet cooked through put an empty baking tray on the shelf above it in the oven.  Insert a knife into the centre to check if it is done. Moderate oven 180C (356 degrees Fahrenheit) is fine, for cupcakes allow approx 20 mins.

by Ann Reardon How To Cook That

March 6, 2011


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All recipe quantities in the book are in grams, ounces and cups.

295 Comments View Comments

  1. Hello Ann,

    I have a question: Can I use this cake to make a 3D cake, covert in fondant? I’m looking for a chocolate cake to make a 3d Mario cart for the birthday of my friends son. If you have any ideas, tips and tricks, I would’t love to hear them!

    Greetings from Holland.


    • hi mariska yes you can use this cake, for 3d cakes I like to bake it in trays and layer it up, it takes about 20 minutes for two trays to bake int he oven.

      • Hi Ann,

        I’ve made one! Not perfect, but its okay. I ussed your recepi for chocolade cake, filled it with cream. The birthday-boy was verry happy with it!


        • yay a mario cake, there have been many requests for that, lovely cake mariska

          • Thanks!
            It tasted realy good! Everyone was very suprised when I told that the recipe came from Australia.

            Thanks for all the great recipes, tips and wonderfull ideas!


          • thanks Mariska, I am glad everyone enjoyed your baking 😀

  2. hi Ann, u r a superb positive person, we all come to know of this from ur blog itself… commendable job.. bravo.
    . i want to ask u one thing that what is the shelf life of these cup cakes and choclate truffles and secondly if i have to make them in bulk quantities do i nned to store them in fridge or can they be kept outside at room temperature?

    • Hi greetanjali, For cakes I always make them fresh if possible, but up to 2 days before the event is fine. If you need to make more you can spray them with sugar syrup to keep them moist and freeze them in an airtight container. Chocolate truffles will store for a month as long as the filling is completely enrobed in chocolate. If room temp is cool you can store in an airtight container in the cupboard, if it is very hot where you live then in the fridge would be advisable.

      • thanx a ton ann for ur reply. actually i am planning to start a very small business of chocolates and cup cakes and ur receipes came out as a huge help… thanx once again for that..
        the sugar receipe u r mentioning means like 1 cup water and two table spoon sugar or some other proportion..
        actually when u get orders for festival gifting u tend to make on prior bases or for sample testing. so i needed to know how they could be more presentable and fresh

        • hi geetanjali the simple syrup is equal parts sugar and water e.g.: one cup sugar, one cup water. Boil until the sugar is dissolved and then cool completely. You can flavor by using some juice instead of water…

  3. Hi Ann,
    I found you on YouTube by accident, subscribed and now I really look forward to every Friday! I made this cake this week and the results were nothing short of spectacular, covered the cake with your chocolate buttercream recipe as well, thank you for sharing your amazing ideas and recipes, 🙂

    • thanks Michelle, I am glad that you like the channel and the cake 😀

  4. hi! what is plain flour? can i use all purpose flour for this recipe? I’m new at baking so i’m a little confused. thanks!

    • hi claule yes they are the same thing just by different names in different countries

  5. hey ann, just wondering do you have a recipe for chocolate mirror glaze? thanks for all the great videos! keep them going!

  6. Hi Ann 🙂

    Firstly I am just in love with your page! Thank you so much for sharing all your knowledge!! I have made this chocolate cake recipe 3 times now, once as a cake and twice as cupcakes. All 3 times it has been amazing and tasted just incredible, seriously incredible, but every time there has been a sort of crust on top. Its difficult to explain, but its a crumbly layer that I can just lift off, kind of like a pie lid and there’s a gap underneath and then the moist delicious cake. I’m wondering if there’s something I could be doing wrong? I believe I’m following the recipe exactly and all the quantities are correct, but this makes icing quite difficult!! Thanks 🙂

    • Hi Laura, you are doing it exactly right, not the prettiest of cakes undecorated but flavour definitely outways its looks.

  7. I am doing this cake today, so i was wondering if the measurements you have are in u.s. cup size, or in Australian cup size. If it doesn’t trouble you what is the equal in grams for sugar, flour and coco powder?
    Thank you

    • Hi Veli, it is australian cup sizes 1 cup=250ml

  8. Dear Ann,

    I found this blog,,and this is excellent…
    Please let me know the baking time and temparature to get a moist choclate cake.

  9. Here is the final product; with fudge as filling, and chocolate buttercream (with added cream in it) as frosting. The rose is in fondant.

    • Hi Joel, happy birthday to your daughter, I am glad you liked the cake, it is my favorite

  10. Ann,
    thank you so much for this great recipe!
    Made the birthday cake of my daughter with this cake as a base (her second birthday cake; the one to eat with family), and I have to say it’s the best chocolate cake ever! I cut the recipe in half and still got quite enough for at least 12 portion; it filled 2 9 inches round mold (even if you have the impression that you don’t have enough for both mould, it rises quite a lot; so both cakes are just the right size to put the filling in between and then to frost them directly, without any cutting); I also cut the cooking time in half, so after 30 minutes it was OK.
    I’m definitely a fan! 🙂

  11. Hi Aan… I love your recipes…
    I would like to make half of this cake so I just cut half of the ingredient righ?

    Thanks a lot,

    • Hi Jennifer yes that is correct just divide all the ingredients by 2.

  12. Hi Ann!
    I’m a 17 year old girl from Holland and I would like to know if I can prepare this cake like your perfect sponge cake (seperate the egg yokes etc)

    Thanks a lot,

  13. Hello Ann,
    Your recipes are just amazing, everyday I try a new one from your blog. I have a question regarding this cake. First I would like to know if it dense enough to use fondant on top of it and decorate it. Also on your comment of this cake you say that you filled it with orange creme brûlée i would like to know the recipe you used in order to make creme brûlée a filling. I have watched your video about raspberry creme brûlée and that is a killer. But would you use the exact same recipe to fill a cake with it? if yes at what stage would you stop?
    Thank you so much for this wonderful blog.
    I hope to read and see more recipes!!!!! You’re amazing..!!

  14. hi Ann,I’m a happy bunny!thanks very much for your kindness and sharing this best chocolate cake recipe ever! I made this yesterday for my brother in law’s birthday! He really liked it!It was absolutely delicious ! i will defo make this again! You are the best! Thought I ‘d share a pic of the cake!

  15. Hi Ann , thank you so much for sharing and just wondering what size should I use for this one ? 8 inch or 10 inch ?
    Thanks a lot ,

    • Hi vivian the cake tin I use is 8″

  16. Hi, I would like to know if I can double this recipe and if I can, can you tell me how? do i double each ingredient?
    Thank you

    • yes double each ingredient to double the recipe

  17. Looks delicious!!
    This is my model (haha) :

  18. Heyy Ann.. Love u’r recipes!! They r simple and easy to work with.. U make baking a pleasure.. 🙂 Would u plz give us the recipe for a traditional chocolate truffle cake?? What do we use for filling between the layers?? Will the chocolate ganache do??

  19. Can we use white butter instead of margarine?? Plz lemme know..

    • Yes you can use butter instead of margarine

  20. Hi Ann – I need some help!
    I tried this best ever choc recipe as cupcakes and whilst they tasted delicious they looked terrible. I don’t know what I am doing wrong 🙁
    I followed the recipe to the letter. I tried different brands of cupcake wrappers and filling them different heights and 2 different types of tins, top shelf in the oven, bottom shelf in the oven etc etc. I cooked them for 20minutes at 160 in a fan forced oven and as soon as I opened the door to check if they were cooked they shrank and have a funny crust on them. Some I cooked for longer to see if this would made a difference but I don’t know what to do. I am looking for a great choc cupcake recipe that looks good as well as tastes great. Can you please tell me what I am doing wrong?? Many thanks

    • Hi Sue, These ones will not give you the dome topped look if that is what you are after you will need a recipe that has a thicker batter when it goes into the cases. THis one is more like a mud cake so will be flatter and needs a good swirl of icing to top it off, but the taste is totally worth it.

      • Thanks Ann. I tried it again with different chicolate and filled the cases higher and it worked much better. You’re right. The taste is totally divine and haven’t even iced them!

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