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This is my absolute favourite chocolate cake recipe. The cake is incredibly moist and not too sweet. It’s light and springy to the touch but it holds up wonderfully under frosting and even fondant.

I’ve listed the ingredients with both measuring cup and weight measurements. Personally, I use measuring cups for this recipe. I recognize that some recipes required very precise measurements so weighing the ingredients allows you to get very exact amounts, but my recipes are quite forgiving in that sense and the small difference in each person’s level cup (including the difference between US and UK measuring cups) doesn’t affect the end result.

Note: these recipe quantities are for approximately 5″ tall cakes



6″ cake 8″ cake 10″ cake 12″ cake**
Hot water 1 1/2 cups


2 1/2 cups


4 1/2 cups

1l 125ml

9 cups

2l 250ml

Cocoa powder 3/4 cup


1 1/4 cups


2 1/4 cups


4 1/2 cups


Unsalted butter* 1 1/2 sticks*

(3/4 cup)


2 1/2 sticks*

(1 1/4 cups)


4 1/2 sticks*

(2 1/4 cups)


9 sticks*

(4 1/2 cups)

1kg 20g

Sugar 1 3/4 cups


2 2/3 cups + 1/4 cup


5 1/4 cups

1kg 50g

10 1/2 cups

2kg 100g

Eggs 3 5 9 18
Vanilla extract 1 1/2 teaspoons 2 1/2 teaspoons 1 tablespoon and 1 teaspoon 3 tablespoons
All purpose (plain) flour 2 cups and 1 tablespoon


3 1/3 cups


6 cups and 3 tablespoons


12 1/3 cups


Baking powder 1/4 teaspoon 1/2 teaspoon 3/4 teaspoon 1 1/2 teaspoons
Baking soda (bicarbonate of soda) 1 1/2 teaspoons 2 1/2 teaspoons 1 tablespoon and 1 teaspoon 3 tablespoons
Salt* 1/4 teaspoon 1/2 teaspoon 3/4 teaspoon 1 1/2 teaspoons
Approximate weight of batter 1388g 2313g 4164g 8328g
Weight per cake pan*** 694g 1156g 2082g 4164g
Baking time*** 55 minutes 1 hour 1 hour 10 minutes 1 hour 10 minutes


* 113g or 4oz sticks of butter. If you use salted butter instead of unsalted, omit the salt in the recipe

** The 12″ cake batter will not fit in a 6qt mixer! Instead, bake 2 batches of the 10″ cake batter

*** Weight per pan and baking time assume the batter is divided into two cake pans. You will need cake pans that are at least 3 inches high to fit the batter into two cake pans – if you have shorter cake pans you’ll need to divide the batter into three or four pans.



1. In a bowl, whisk together hot water and cocoa powder until the cocoa powder has dissolved. Set aside to come to room temperature.

2. In a mixer with a beater attachment, mix butter with sugar on medium speed until pale and creamy, about 2 minutes. Scrape down to the bottom of the bowl once during mixing to make sure no butter is stuck at the bottom.

3. Add eggs 2 at a time, mixing on the lowest speed after each addition until incorporated, about 30 seconds.

4. Add vanilla and mix on lowest speed for about 30 seconds to combine.

5. In a bowl, sift flour, baking soda and baking powder. Add half of the flour mixture to the mixing bowl and mix on lowest speed to incorporate.

6. Add half of the cocoa mixture to the mixing bowl and mix on lowest speed to incorporate. Repeat with remaining flour mixture and then remaining cocoa powder mixture.

7. Spray the inside base and sides of each pan with non-stick spray. Divide batter between cake pans.

8. Bake at 175ºC or 350ºF for baking time specified in recipe, or until a toothpick inserted into the middle of the cake comes out clean.

8. Leave cake to cool for 5 minutes. Use a spatula to loosen cake from the edges of the cake pan and then turn onto a wire cooling rack. Leave to cool completely.

Watch the video tutorial above for step by step instructions!

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