Today, I want to give you a wet, fudgy chocolate cake recipe that’ll simply make everyone fall in love with. While making the cake, I’ll also share the details and tips on how to make a great cake. It is very delicious, simple, fun and I’m sure it will become one of your to-go recipes!

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Servings: 8-10
Difficulty: Medium
Prep time: 8 minutes
Baking time: 40 minutes

4 eggs
200 g sugar (1 cup)
100 ml milk (1/3 cup + 1 tbsp)
130 ml hazelnut oil (1/2 cup), or sunflower oil
140 g all-purpose flour (1 cup)
1 pack of vanillin (10 g), 1 teaspoon vanilla extract or ½ vanilla pod
1 pack baking powder (10 g)
3 tablespoons cocoa powder
A pinch of salt

Chocolate sauce,
300 ml milk (1 cup + 4 tbsp)
3 heaped tablespoons caster or powdered sugar
2 tablespoons cocoa powder
200 ml whipping cream (35% fat)
70 g milk chocolate with hazelnut, bitter or any chocolate would do great

For a more chocolaty sauce, discard the cream and use 210 g chocolate with 350 ml milk

Ice cream, for topping


• Preheat the oven to 180 C (355 F) on upper and lower heat without fan. Grease a 26 cm (10 in) cake tin and dust with flour.
• Arrange a rack in the middle of the oven.
• Beat the eggs and sugar with a mixer. Start with the low speed, then gradually increase the speed.
• Whisk for about 4-5 minutes until the batter has a thick consistency. To check the batter, make a ribbon with the tip of your mixer. If you can see the ribbon for a moment, the batter is ready for adding the other ingredients. This is one of the essential steps to make a fluffy cake.
• Pour in the milk and oil, then give it a last mix.
• Sift in the flour, cocoa powder, vanillin, baking powder and salt. Mix together but do not whisk for too long.
• Pour the mixture into the tin, place in the oven and bake for 40 minutes.
• After 40 minutes, insert a small knife or toothpick to the centre of the cake. If the knife comes out clean, it is done. If it comes gummy, give it another 5 minutes and check again.
• To make the chocolate sauce, mix the milk, sugar and cocoa powder in a saucepan on medium heat. Add in the cream and bring to boil.
• Turn the heat off and add the chocolate. Mix until chocolate is melted.
• Take out the cake and make a couple of big holes with a knife or apple corer. Make small incisions as well to help the cake soak the sauce.
• Pour the chocolate sauce while both the sauce and the cake is hot. You can heat up the sauce in case it got cold.
• Collect the sauce from the sides and spread to the whole cake evenly.
• Set aside to cool down and occasionally, continue to spread the sauce.
• Refrigerate the cake for a couple of hours until totally cold.
• Serve with ice cream and you are in heaven with a bite!


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