The Ultimate Chocolate Cake

Prep time: 5 mins
Cook time: 1 hour
Serves: 12-16
Makes: 1 big cake or 2 smaller cakes


  • 3 cups self-raising flour
  • 2 cups sugar
  • 1½ tsp vanilla extract
  • ¾ cup cocoa powder
  • 2 tsp baking soda, sifted
  • 200g butter, softened
  • 1 cup milk or unsweetened yoghurt
  • 3 large eggs
  • 1 cup boiling hot coffee
  • To ice:
    • 1 recipe Chocolate Ganache
    • fresh raspberries


  1. Heat oven to 160°C. Grease the sides and line the base of a 30cm  round cake tin or 2 x 20cm round cake tins with baking paper.
  2. Place all ingredients except Chocolate Ganache and raspberries in a bowl or food processor and mix or blitz until the ingredients are combined and the butter is fully incorporated.
  3. Pour mixture into prepared tin or tins and smooth top. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Allow to cool in the tin. If not using at once, the cake will keep for about a week in a sealed container in the fridge. You can also freeze it uniced.
  4. When you are ready to ice the cake, slather chilled Chocolate Ganache over the top. Top with fresh raspberries and serve.