Classic Chocolate Cake

This ultimate Classic Chocolate Cake consists of moist chocolate bases, is filled with chocolate mousse and coated in chocolate ganache.

Classic Chocolate Cake

Ingredients for Classic Chocolate Cake:

Chocolate bases:
170g dark chocolate
3 eggs
160g neutral oil
180g buttermilk
2 tsp vanilla extract
340g flour
100g unsweetened baking cocoa
270g white sugar
1 tsp baking powder
1 tsp bicarbonate of soda
Pinch of salt
1 tsp instant espresso
1 red chilli
360g boiling water

Chocolate mousse:
200g chopped dark chocolate
120g boiling water
20g unsweetened baking cocoa
400g whipped cream
30g white sugar
1 tsp vanilla extract

Chocolate ganache:
200g chopped dark chocolate
200g whipped cream


For the chocolate bases, line two 20cm springform tins with baking paper, heat the oven to 350 degrees.

Melt the chocolate over a low heat and set aside.

Then beat the eggs, oil, buttermilk and vanilla extract briefly in a large bowl with a mixer. Add the dry ingredients except for the chilli and the water. Slit the chilli, remove the seeds and then grate very finely and add (you can omit). Then slowly mix everything together again, stir in the melted chocolate. Boil the water and stir it into the mixture at the end while it is still boiling.

Divide evenly between the springform pans and bake for approx. 35min, test with chopsticks.

For the chocolate mousse, melt the chocolate over a low heat, then mix the boiling water with the cocoa in a smaller bowl and add the slightly cooled chocolate, stir everything together well with a spoon, leave to cool in the fridge.

Whip the whipping cream with the sugar and vanilla extract until soft peaks form. Then add the cooled chocolate-cocoa-water mixture and continue beating until stiff. Chill in the fridge for at least an hour or even longer so that the chocolate hardens again.

Cut the cake layers in half and fill each layer with chocolate mousse and stack on top of each other, then spread chocolate mousse on the outside as well and chill the cake thoroughly for at least an hour, or better still overnight.

For the chocolate ganache, heat the cream, remove from the heat just before it boils, fold in the chopped chocolate and mix well. Leave to stand at room temperature for about half an hour and then spread on the outside of the well cooled cake. Chill again until ready to eat. Decorate with fresh berries and more grated chocolate to taste.

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Classic Chocolate Cake
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