Ultimate Chocolate Cake

4.9 from 8 reviews

This is the Ultimate Chocolate Cake! Layers of rich chocolate cake flavoured with real chocolate, cocoa powder and coffee, covered in a Chocolate Ganache Frosting and decorated with chocolate chips. Recipe adapted from Samia’s Epic Chocolate Cake.


For the cake

For the chocolate ganache frosting


For the cake

  1. Preheat the oven to 150°C (300°F) (without fan).
  2. Grease and line 2 x 26 cm (10 inch) round cake tins. (I made 3 x 20 cm (8 inch) cakes plus 2 muffins and gave the extra cake to my neighbours, but you could also make a 3 tiered cake, if you wish.)
  3. Dissolve the instant coffee in the hot water in a small saucepan over high heat.
  4. Add the chocolate and stir until the chocolate has melted.
  5. Take the saucepan off the heat and leave it to cool slightly.
  6. Sift the sugar, flour, cocoa powder, baking soda and baking powder into a large bowl.
  7. In the bowl of a food mixer, beat the eggs with the whisk attachment until they are thick and pale yellow in colour.
  8. Slowly whisk in the oil, natural yoghurt, vanilla extract and chocolate mixture.
  9. Add the wet ingredients to the bowl of dry ingredients and beat until everything is well incorporated. I have two bowls for my KitchenAid and used the smaller bowl for the wet ingredients, and the larger bowl for the dry ingredients, mixing everything together at the end with the flat paddle attachment.
  10. Divide the mixture between the cake tins.
  11. Bake for about 50-65 minutes if using 26 cm (10 inch) cake tins, or about 40-45 minutes for 20 cm (8 inch) cake tins.
  12. The cakes should be ready when the sides of the cake start to come away from the tin and a skewer inserted in the middle of the cake comes out clean.
  13. Invert the cakes onto a cooling rack and leave for about 5 minutes before removing the tins, and let the cakes completely cool down.

For the chocolate ganache frosting

  1. In a small saucepan over medium heat, mix together the cream, sugar and golden syrup (or light corn syrup).
  2. Take the pan off the heat and mix in the chocolate until it has melted.
  3. Stir in the butter and mix until the butter has melted and everything is well combined.
  4. Pour the mixture into a bowl, cover with clingfilm.
  5. Leave in the fridge for at least 1-2 hours until it is a spreadable consistency. It should be thick and not too runny.

To assemble

  1. Place one cake layer on the cake stand upside down (i.e. the bottom of the cake should be facing up).
  2. Take about one-third of the frosting and spread it evenly across the cake.
  3. Place the second cake layer on top of the bottom layer, right-side up.
  4. Take another one-third of the frosting to evenly cover the top of the cake, and the remaining third to cover the sides.
  5. Sprinkle the cake generously with chocolate chips.
  6. Allow the cake to set for about 30-60 minutes before serving.

Kitchen Notes

Please note that the above instructions are for cakes which are 26 cm in diameter. If you are making smaller cakes, you will not need all of the frosting.

The cake keeps well at room-temperature, covered with either clingfilm or a glass lid on a cake stand. I made the cake the night before frosting it and found that it kept well overnight, uncovered on the kitchen bench, and remained very moist during this time. Even a few days after making and frosting the cake, the remaining slices of the cake are remarkably moist and the frosting has set very nicely. This is definitely a cake which improves with time.

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.