Chocolate Cake

A classic, dark cake made with cocoa, not chocolate.

1½ hours
Prep Time
Chocolate Cake



  1. Preheat the oven to 180˚C. Grease a 22cm deep round cake tin and line the base with baking paper.
  2. Cream the butter, sugar and vanilla essence until light and fluffy. Add the eggs one at a time, beating well after each addition.
  3. Sift the cocoa, flour and baking powder together and add to the creamed mixture alternately with the milk. Pour the mixture into the prepared tin.
  4. Bake for 45–55 minutes or until the cake springs back when lightly touched. Leave in the tin for 10 minutes before turning out onto a wire rack to cool.
  5. When cold, ice with Chocolate Buttercream Icing or dust with icing sugar.

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Great recipe other than 45 mins s but too long on 180. Coukd be oven or cook of course . Otherwise great as are all Edmonds recipes and products


45 mins was a little bit too long in oven on 180.
Otherwise great recipe as usual


Best cook book ever


This recipe is great!

If you want to make cupcakes you can use this for that too. Just cook it for 20min instead of 50.


It good


so good !


haven't made it yet,m but I know it's gonna be fire