The Ultimate Chocolate Cake

Part 1: The Moist Chocolate Cake

Prep time: 15 mins | Bake time: 45-50 mins | Yields: One 8-inch cake

Ingredients:

• 250g self-raising flour

• 100g cocoa powder

• 250g granulated sugar

• 1 tsp baking powder

• 1 tsp bicarbonate of soda

• 2 medium eggs

• 100g sunflower oil

• 180g full-fat yoghurt

• 1 tsp vanilla extract

• 200g boiling water

Instructions:

1. Prep: Preheat your oven to 180°C (350°F). Grease and line an 8-inch round cake tin.

2. Dry Mix: In a large mixing bowl, add together the flour, cocoa powder, sugar, baking powder, and bicarbonate of soda.

3. Wet Mix: In a large separate bowl, whisk the eggs, oil, yoghurt, and vanilla extract until smooth. Gradually pour in the boiling hot water while stirring constantly.

4. Pour the wet ingredients into the dry mixture and stir until well combined.

5. The Secret Step: The batter will be quite thin—this is exactly how it should be!

6. Bake: Pour into your prepared tin. Bake for 45-50 minutes. You’ll know it’s ready when a skewer inserted into the centre comes out clean.

7. Cool: Let the cake cool completely in the tin before turning it out onto a wire rack.

Part 2: Silky Dark Chocolate Buttercream

Ingredients:

• 250g soft unsalted butter (room temperature)

• 1000g icing sugar

• 100ml full-fat milk

• 2 tsp vanilla extract

• 120g melted dark chocolate (70% cocoa)

Instructions:

1. In a large bowl, beat the softened butter, icing sugar, and vanilla together until thick.

2. Add the milk. Mix on low for 2 minutes, then on high for 5. Stop and scrape down the sides with a spatula to catch any stray sugar. Beat again on high for 5 minutes, then on medium for 7. This long beating time is the secret to that light and fluffy texture!

3. The Chocolate: Melt your chocolate in 30-second bursts in the microwave (or over a bain-marie). Let it cool slightly.

4. Stir a few tablespoons of your plain buttercream into the warm chocolate to temper it, then fold this mixture back into the main bowl. Mix on low for 2-3 minutes until uniform.

Atiyeh’s Pro Tip: If your buttercream feels too stiff after adding the chocolate, just give it an extra beat or add a teaspoon of milk. If you're not using it right away, cover it with plastic wrap—it will keep in the fridge for up to a week!

Decorating: Now for the fun part! Use this to fill and frost your 8-inch cake or top 12 cupcakes. Remember, beauty in the kitchen doesn't have to mean "perfect." Swirl it on, add some sprinkles or fresh berries, and enjoy the process.

Happy baking!

I’d love to see how your cake turns out! If you bake this, snap a photo and tag me—or let me know in the comments.