Perfect Chocolate Cake

chocolate cake
The perfect chocolate cake has just the right amount of that chocolate-ness and fudge icing. I often bake this cake during birthday celebrations. Sometimes my relatives order this cake but I avoid baking for profit. I bake out of love.

Here I will share the cake recipe and the fudge icing.

The Chocolate Cake Recipe

Ingredients

Mix A- Mix below

1 cup Hershey’s Cocoa
2 cups Boiling water

(mix the above till smooth then cool)

Mix B- Mix well in plastic

2 3/4 cups sifted all purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

– Prepare the rest of the ingredients below

1 cup butter, softened
2 1/2 cups brown sugar
4 pieces eggs
1 1/2 teaspoon vanilla

Procedure

1. Cream butter; add sugar gradually. (Make sure butter is soft when starting to cream). Cream till light and fluffy.

2. At low speed, add eggs, one piece at a time, mixing thoroughly after each addition. Add vanilla.

3. Add Mix B in fourths and Mix A in thirds alternately, ending with Mix B.

4. Bake at 350 F for 25-30 minutes in two or three 9″ round layer pans. Cool 10 minutes. Turn out onto wire rack.

5. Add fudge icing (see recipe below) to the top of one layer then combine the two layers to ice the whole cake.

The Fudge Icing
( Not advisable for inexperienced bakers. Use the other recipe below)

Ingredients

1 can condensed mik
1/2 cup cocoa
1/4 cup butter

1. Mix milk and cocoa with wire whisk or wooden spoon until smooth. Strain through a wire strainer.

2. Cook mixture in double boiler. Stir occasionally- when thick, remove from fire and add butter thoroughly.

3. Add desired flavor.

4. Use this icing right away. Keep bowl in double boiler to maintain warmth.

Other notes

1. You can decrease the cocoa down to 1/3 cup.
2. Icing starts getting thick when you see thick icing clinging to the sides of the bowl. Continually scrape sides of bowl until icing becomes very thick.
3. Do not over cook or else you will have a fudge candy.

Another Fudge Icing Recipe

3/4 cup sugar
1/3 cup cocoa
3 tablespoons cornstarch
1 cup evaporated milk ( or 2/3 cup evaporated milk + 1/3 cup water)
1 Tablespoon butter
vanilla

1. Mix sugar, cocoa, cornstarch and milk making sure there are no lumps.

2. Cook until thick.

3. Take away from fire and add butter and vanilla. Mix well

(Tip from Lisa, a reader: It should be noted that the icing should be cooked over the lowest heat, stirring constantly until it is thick enough to coat the back of a spoon without dripping. The icing does thicken as it cools so it must be stirred every now and to prevent a film from forming on the top. It may take a couple of times to learn when to stop cooking it, but I think itโ€™s well worth the effort. )

Update– It seems most of the readers can’t get to make fudge icing the right way. I will give you another chocolate icing recipe to use called Easy Chocolate Icing

1/2 bar of butter, softened
1/2 cup cocoa
1/4 teaspoon salt
4 cups powdered sugar (confectioners’ sugar)

4 tablespoons (more or less) HOT water (boiling hot water preferred)

Directions:

1. Cut in margarine with cocoa, salt and powdered sugar until it resumes the size of cornmeal

2. Add water, 2 tablespoons at a time mixing until smooth.

NOTES:

*The icing can be used to simply frost or pipe out designs on the cakes. Just add more powdered sugar.

* It is very important to sieve the sugar before using


93 thoughts on “Perfect Chocolate Cake

  1. kristen raymundo

    Here is what you do.
    gradually add flour about 1/2 cup while mixing it on the double boiler. for the The Fudge Icing recipe. to make it thick. I added some chocochips and milk just for fun. haha

  2. kristen raymundo

    rosemarie ganzon, it wasnt dry. just pull it out of the oven 5mins before baking time. let it cook for itself. but make sure to do the toothpick test first.

  3. Janelle

    Ahm hei I’m just wondering about the mix A and mix B, I’m quite confused when you said add it together and ending with mix B. I’m not really that good in baking so I’m a little clueless on the terms hehe ahm is it possible for you to explain it to me? Question is on mix B do I add the dry ingredients with the creamed butter and egg when I’m done beating it or do I add the dry ingredients with the cocoa mixture? So sorry for a lot of questions as I am a bit confused at that part. I really hope that you would reply to me asap as I want to cook it for mothers day as it is really soon here in new Zealand. Thankz so much!..

  4. frances

    i want to use this for my daughter’s 2nd birthday.. im new to baking too.. is this 2 layer?

  5. klarina teodoro

    wow! hndi ako marunong mag bake pro dream ko mkpg bake =) salamat po s recipe pag aaralan ko to =)
    .-= klarina teodoro´s last blog ..Baby Food Recipe : Applesauce =-.

  6. iceicebaby

    Ms. Noemi, which of the 2 fudge icings do you usually make?

  7. iceicebaby

    The one with condensed milk. I tried it already…

  8. MASSIE CHAKAS

    Hi! I not a great cook but I love to cook and I can follow easily and I’m thankful to you guys who are willing to share their recipes and I hope no secrets kept. I still have to try your recipe yet and I hope it will work out. I’ll let you know. Thanks again.

  9. Lisa

    Hi there Noemi, your icing with the evaporated milk is perfect. I could eat this stuff on its own! For those who were not able to get the desired result, I think the instructions just need to be more clear since the average home baker would not necessarily know how thick is thick. It should be noted that the icing should be cooked over the lowest heat, stirring constantly until it is thick enough to coat the back of a spoon without dripping. The icing does thicken as it cools so it must be stirred every now and to prevent a film from forming on the top. It may take a couple of times to learn when to stop cooking it, but I think it’s well worth the effort. Thanks for sharing!

  10. blossom

    ung ibng comments na dry ang cake d kya me milk dpat sa ingRedients.

  11. Franz

    Gusto ko matuto mag bake kaya lang wla naman kaming oven sa bahay. Meron bang other way? ๐Ÿ™

  12. Franz

    Gusto ko matuto mag bake kaya lang wla naman kaming oven sa bahay. Meron bang other way? ๐Ÿ™

  13. Mary

    I was wondering if I could use a jelly roll pan instead of 9″ cake pans?

  14. Mary A.

    I was wondering if this can be baked on a jelly roll pan instead of the 9″ cake pans?

  15. Shawn

    i just hopes you made it more clear that 2 OR 3 PANS ARE NEEDED for these amount of ingredients. i just baked it and i wondered what’s taking forever when i had all of it on 1 pan only. hope it still turns out okay though.

  16. anne

    tanong ko lang po kung anong brand ng condensed milk ang ginamit nio?kc watery po ung gnamit kong condensed milk. thanks po at napakayummy po titingnan yong photos..:-))

  17. cynthz

    i’ve been using the philippine version of cocoa which is d tablea, the taste is just similar with other commercial choc.cakes yet very much cheaper than using the cocoa for baking…..what i usually do, i grate d tablea den i grind it which gives me very fine/powderized tablea….
    i use d pure tablea….

  18. cynthz

    i have tried using both flours before in my chocolate cakes….there is a big difference, cake flour is much more lighter and softer while all purpose flour a bit hard just like bread texture….

  19. adee

    ask ko lang po kung ano po yung white na ginamit nyong filling dun sa cake?TIA

  20. adee

    ask ko lang po kung ano po yung white na filling nung cake na ginamit nyo?

  21. rannmay

    Hi,
    Thank you so much for this recipe…I have a question though.
    Do you have a recipe for the “caramel thing” that most usually put in between the layers…I don’t really know what it’s called but it’s like egg yolk or something.
    Thank you

  22. emho

    Love it a lot! best recipe ever!. . . although my cake has a hump in the middle =) dont know why =(. . . the 1 w/ the condensed milk is the 1 that taste like goldilocks. . . i definitely will be using this recipe everytime i bake chocolate cake. . the icing is a dessert by itself it just take sometime to thicken. patience is required. actually i like eating the icing more than the cake itself =) it worth the effort. . tanx a lot noemi!!!=)

  23. zaza

    okay lang po kaya kung gawing chocolate mousse cake? with your choco mousse recipe? ๐Ÿ™‚ yummy!

  24. labworks

    Hi!

    I have tried the icing recipe with condensed milk and i think it is the best one…the problem is that the direction of how to do it is confusing and because of it, people may not know what is the “right” consistency of it. I myself is not sure if what i ended up is the right one.

    @emho – humps in the middle maybe is always there and should just be trimmed off before icing so that ur cake is perfectly shaped…if there is any reason of it, it may be due to too much heat or u allowed ur cake to stay too long on the oven.
    – May i also ask how did u make the condensed milk icing? when i was cooking it(direct fire), i dont know when to stop and to what is the right consistency to end it. Did you end with a “runny” or a “pipe-able” type of icing? Was the icing similar to the one used on the choco cake picture here?

    Hope to hear from you soon!

  25. labworks

    Hi!

    I have tried the icing recipe with condensed milk and i think it is the best one…the problem is that the direction of how to do it is confusing and because of it, people may not know what is the “right” consistency of it. I myself is not sure if what i ended up is the right one.

    @emho – humps in the middle maybe is always there and should just be trimmed off before icing so that ur cake is perfectly shaped…if there is any reason of it, it may be due to too much heat or u allowed ur cake to stay too long on the oven.
    – May i also ask how did u make the condensed milk icing? when i was cooking it(direct fire), i dont know when to stop, what is the right consistency to end it. Did you end with a “runny” or a “pipe-able” type of icing? Was the icing similar to the one used on the choco cake picture here?

    Hope to hear from you soon!

  26. emho

    labworks im not sure either when 2 stop to get the right consistency. it took me sometime to cook my icing i just stop when a lot of it stick to the side of my pan. 1st it was runny indeed 2nd time its runny a little i guess practice, try and try till you get it right hehehe. . . why not try to use the spoon to test if the icing drips easily while its still on the heat

  27. haller

    just wanna ask if i can bake this in a microwave oven. thanks.

  28. sam

    my first attempt of this wonderful cake was a success…but then, everytime i put the frosting, it cracks in the middle, and sometimes, even fall off…what am i doing wrong?

  29. Ana

    Hello

    First of all, this cake looks so incredibly tasty and I’m glad I found this recipe. Can’t wait to try it!
    But before I try it out, I wanted to ask something about the 1 1/2 teaspoon vanilla. What exactly do you mean by vanilla? Vanilla essence, a vanilla pod, vanilla sugar?

    Thanks!

    Ana
    Antwerp, Belgium

  30. Katie

    Hello,

    I would like to take this opportunity to thank you for sharing this recipe to us. My family and friends can’t get enough of this cake esp my Fiancee and Son. Thank you!!

    Katie79

    Las Vegas, Nevada

  31. Kai-wear

    Making this cake turned me into “a kid in a candy store!” It’s a hit with the whole family <3 <3 <3 Thank you x3

  32. i want to bake

    diba dalawa ung type ng icing ginawa mo ung isa chocolate at ung isa prang cream. paki tell naman po san yung recipe ng chocolate icing at ung nasa gitna ng cake ung parang cream. tnx

  33. ingrid

    Hi! i just want to ask,what butter did you use? salted butter? or unsalted?

  34. noemi

    salted butter. Pure butter not margarine

  35. Jillybeans

    This is a good cake. Don’t eat it cold, straight from the fridge coz it’ll taste dry and hard. Let is sit to get to room temp. Better yet cut yourself a slice, pop it in the microwave for 10secs and indulge in the yummiest moist cake and perfect choc fudge. ๐Ÿ™‚

  36. Mary Ann

    Hi. Thank you so much for sharing this wonderful recipe. It brought me back to when we used to live in Navotas/Malabon area where this bakery called Betsy’s used to have this cake/fudge icing combo.
    I baked it twice already and have trouble with the icing. I followed the spoon test but it keeps sliding off the side of the cake and doesn’t hold its shape for piping purposes. Around how long did it cook on the double boiler before you said it’s done (together with the spoon test)? Salamat po!

  37. noemi

    It takes some time for fudge icing to get done. Follow the easy chocolate icing since it is much easier to follow

  38. jemz

    Hi,thank u so mch for sharing this recipe me and my friend tried it yesterday and its so yummy…ganito na cake ang hinahanap ko which is nakakain na ako ng ganito before we ordered it from a friend kaso lang sa caburan,JAS inrder.since then hinanap-hanap ko n ang lasang un till we tried ur recipe…..thank u so much.GOD BLESS!

  39. Sustagen

    Hi noemi!

    What do you mean by cocoa? As in cocoa powder like hersheys unsweetened or cocoa bar? Thanks! And the condensed milk is how many mL?

  40. noemi

    cocoa powder like Hershey’s unsweetened

  41. Deony Loterte

    what is the icing..that you used on that cake on the picture?is that the one using a condensed milk..or evaporated milk?

  42. Destiel

    Can I use margarine instead of butter?

  43. Noemi Lardizabal-Dado

    margarine in bars
    like Dari Creme is okay

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