For chocolate lovers, this cake is pure bliss: intense in cocoa flavor, moist on the inside, delicate on the outside – mixed in minutes and perfect for any coffee table.
Ingredients
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40 g flour
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160 g sugar
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250 g butter (softened)
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320 g cocoa (sifted)
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5 eggs
Instructions
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Preparation
Preheat oven to 180 °C top/bottom heat. Grease a cake tin or line it with baking paper. -
Cream butter & sugar
Beat softened butter until fluffy, add sugar and beat until light and creamy. -
Add eggs
Stir in the eggs one by one until a smooth mixture forms. -
Fold in cocoa & flour
Sift cocoa and flour and stir into the mixture until a smooth batter forms. -
Baking
Pour batter into the tin and bake for about 20 minutes. It should be slightly moist in the center – this keeps the cake particularly moist. -
Cooling & Finish
Let the cake cool in the tin. If desired, dust with powdered sugar or cover with chocolate glaze.
Tips & Variations
For extra chocolate depth, add 1–2 tsp espresso powder or a shot of strong coffee to the batter. Salt flakes on the glaze provide crunchy contrasts, while chocolate chips or chopped nuts in the batter add bite. If you like it fruity, serve with berries or cherries. The cake stays moist for 2–3 days when well-wrapped; briefly warmed, it tastes fresh again.