I guess this was the very first cake I attempted in my baking "career" when I was just a little girl. I still make it these days. This recipe was written on the package of powdered chocolate by Nestlé, and back then, the picture of the cake was an illustration, not a photo. That makes me realize I'm getting old... lol

This is just my kind of cake, not too sweet, and the glaze makes the cake moist but also leaves a thin crackly sweetness that balances very well altogether. 

It is a very easy to follow recipe, no need for electric mixers. Also, it doesn't call for milk which is why it is so dark. 

However, there is something that happens (maybe it's only with me?) with this cake. Every time. It forms this ugly mountain on top, I don't know why.

But, to fix that, I invert it onto a deep plate so that I get an even surface to spread the glaze. Works like a charm and I don't have to waste any bit of cake with trimming.

(recipe adapted from here)
Yields one 20cm round cake


1 1/2 cups all purpose flour
1 cup sugar
1/2 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup vegetable oil
1 egg lightly beaten
1 cup boiling water

Preheat the oven at 390°F (200°C).

Sift dry ingredients into a bowl and whisk to combine.

Add the egg and oil, whisk a little and add the boiling water. Whisk until well blended. This batter is more  fluid than cake batters in general.

Bake at 390°F (200°C) for approximately 25 minutes or until testing with a skewer, it comes out clean.

Meanwhile, prepare the glaze.


1/3 cup sugar
2 tbsp cocoa powder
1 tsp butter
1/2 cup water

The original recipe uses orange zest to flavor the glaze, but you can use whatever suits your fancy like vanilla, liquor, essence of your choice or even coffee. This time I made an exception and used a few drops of rum that has been infused with cloves, cinnamon and vanilla beans. If using any of these, add it at the end of cooking.

Combine all ingredients in a small sauce pan and bring to a boil. Cook over medium heat for a few minutes until it has thickened  a little. Pour hot over the cake which should also be hot.


  1. Divino e irresistível.
    Gostei muito do aspecto.


  2. Hey Renata, your Cake is a Recipe Guessing Game on Knapkins. Think your friends can win? http://knapkins.com/guess_games/959?source=blog

  3. Hey Renata, your Cake is a Recipe Guessing Game on Knapkins. Think your friends can win? http://knapkins.com/guess_games/959?source=blog

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  4. Yep got a couple of childhood recipes I dust off to once in a while. That cake looks so rich and moist, great trick to get around the hated bump!

  5. Oooh, Renata, this is the perfect chocolate cake! And your photos make me want to indulge into it even more :)

  6. That mountain is certainly odd (and cute!), but that just means there's more of the delicious cake to have!

  7. Looks so moist and delicious!

    I'm not an expert, but I think the dome is forming because the oven temperature is a little too high. Typically, cakes are cooked at 350 F, and if they dome it helps to bring it down to 325 F. Yes, it takes a little longer to cook, but it'll be more even.

    Baking strips are also something that you can use. Cakes dome because the sides cook faster than the inside, and once the edges are cooked the cake has nowhere to go but up. So the baking strips cool the sides of the pan so the cake around the edges doesn't cook too fast.

    But doming is just an aesthetic issue. As long as it tastes good that's all that matters!


  8. The cake looks wonderful and I love your creativity of turning it upside down.

    If you cook it at a lower heat for a little longer you will most probably not have the dome effect. This is caused by cooking in a too hot an oven also sometimes if there is too much sugar you get cracking.

  9. This looks so good Renata! I love the simplicity of a good old fashioned chocolate cake. Yours looks absolutely divine!

  10. Renata all your recipes are so simple and appetizing. I really love all your recipes. You are an inspiration :)

  11. I love your solution to the dome problem. I'm not a buttercream lover, so this cake sounds perfect for me.

  12. Delicious chocolate cake I am in love with it.

  13. No wonder you keep making this old recipe - the cake looks delicious!!

  14. Thank you for this recipe...i was always looking out for diary free chocolate cake recipes since my daughter has diary allergy...not only my daughter but my entire family enjoyed this...i have put up this recipe on my blog
    thank you once again...iam going to make this once a week coz my daughter just loved it


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