Chocolate Cake

A soft, moist chocolate cake with a stable structure.
This version is designed to prevent shrinking while maintaining a rich, smooth texture.

Ingredients

• 300g all-purpose flour

• 60g cocoa powder

• 1 tsp salt

• 1 tsp baking powder

• 1 tsp baking soda

• 170g unsalted butter or shortening, softened

• 370g sugar

• 4 large eggs

• 280ml milk or buttermilk

• 100ml oil

• 1 tbsp vanilla

Before You Start

• Butter should be soft, not melted

• Do not overmix after adding flour

• Use room temperature ingredients

• Measure carefully for balance

Method

1. Preheat oven to 175°C (350°F) and prepare cake pan

2. Cream butter and sugar until light and smooth

3. This step builds structure and helps create a soft texture

4. Add eggs one at a time, mixing until smooth and fluffy

5. This keeps the batter stable and prevents separation

6. In a separate bowl, mix flour, cocoa powder, baking powder, baking soda, and salt

7. Alternate adding dry ingredients and milk, then oil
   Mix on low speed

8. Add oil and mix until combined. Oil adds moisture and softness

9. Add vanilla and mix until just combined

10. Do not overmix — this keeps the cake tender

11. Pour into prepared pan

12. Bake for 30–40 minutes, depending on pan size

Cool before removing from pan

What to Look For

• batter smooth and slightly thick

• even rise without cracking

• cake springs back when lightly touched

• toothpick comes out clean or with soft crumbs

❌ Common Mistakes

• too much cocoa → dry or dense cake

• too much liquid → weak structure

• overmixing → heavy texture

• underbaking → cake shrinks after cooling

Baking Insight

This recipe is balanced to control moisture, structure, and rise.

Reducing excess liquid and cocoa helps the cake hold its shape after baking, preventing collapse or shrinkage.

🤍 Final Note

A good chocolate cake is not just rich — it needs balance.

When structure and moisture are in harmony, the result is soft, stable, and consistent.