Chocolate Cake

Above is a glimp of beautiful summer Amsterdam, which is more or less symbolic for the frequent traveling we are into this summer, as we are spending loads of weekends together with our close friends. And I couldn’t love it more. As this beautiful article states, friendships in their true meaning are transformative and transcendent. It is real. It is love. And I couldn’t look up to all of them more than I do.

Considering the relatively intense schedule, I have to admit that I am not really cooking these days. The happier I was to find a slice of this awesome cake in our freezer. And even though I know that I am supposed to be eating light and to throw my hands in the air for all the summer fruit and simply live off all that (looking at you Instagram), eating this piece of cake did feel very good. And considering I made it for my own birthday (for the win), I am happy to share the recipe. And I promise that it is good on many more occasions.

Chocolate Cake

This recipe makes for 12 generous slices of cake.
Whenever a recipe or article starts with ‘best ever’, I think scepticism is the healtiest response. This cake from Food52, however, is really, really good. I slightly upped the cacao content, to compensate for the fact that I didn’t use chocolate frosting. Reason is that I rather wanted a pretty white cake to contrast with the dark chocolate inside.

Chocolate Cake Batter

  • 350 grams of brown sugar
  • 200 grams of plain flour
  • 125 grams of unsweetened cacao
  • 1 1/2 teaspoon of baking powder
  • 1/2 tablespoon of salt, I used pink himalayan salt
  • 2 large eggs
  • 225 milliliters of fullfat milk
  • 2 tablespoons of vanilla essence
  • 60 milliliters of vegetable oil
  • 60 milliliters of boiling water (or hot coffee for extra taste)


Makes enough to make one filling and to frost the edges of the cake.

Recipe inspired by Molly Yeh.

  • 250 grams of softened butter
  • 1 teaspoon of salt, I used pink himalayan salt
  • 250 grams of icing sugar
  • 2 tablespoons of vanilla essence

For the cake batter, stir all ingredients together and make sure to not leave any lumps.

Fill up two cake forms with both half the batter. Alternatively you can bake the cake in one larger form and slice it to halve.
Bake the cake in a moderately hot oven on 175 degrees Celsius for around 30-40 minutes. The cake should be cooked through and is ready when an inserted pin comes out clean.
My note would be that it is rather tempting to underbake the cake, as its looks remind me so much of a brownie. However, the texture of the cake will be much better if it is cooked through.
While the cakes are cooling down, whip together the ingredients of the frosting in a large bowl (to prevent the icing sugar from flying off) until it looks soft and slightly glossy.
Once the cakes (or cake) are thoroughly cooled, fill it with one third of the frosting. Use the rest of the frosting to cover the outsides. In case you are looking for clues how to decorate your cake, I highly recommend this helpful article.
Have a nice Wednesday!

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