How to make a Dark Chocolate Cake as a tutorial | Cocoa vlog channel
Hello viewers! This is the second video of baking of 2025. In this video, I am going to be showing you how to make a recipe of Dark Chocolate Cake. This chocolate cake is indulgent and smells delicious when it contains cocoa powder. This will be a chocolate flavored cake because of a cocoa powder ingredient on the list. What date are you able to make this dark chocolate cake with the icing on top? The following ingredients are the ones on making a cake, so follow the instructions on how to make the dark chocolate cake. Once you followed the instructions on how to make the cake, you will only get the one-piece cake as it should appear. Why not have a go at making this one-piece dark chocolate cake as I am showing you in this recipe tutorial? This cake can be made as a birthday cake, a fayre event coming up or a party that is organised by you or someone.
Website this recipe is from: https://www.oetker.co.uk/recipes/r/da...
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Ingredients:
100g lightly salted butter (3 ½ oz)
200ml golden syrup (7 oz)
75g dark brown sugar (3 oz)
2 Dr. Oetker Fine Dark Cocoa Powder x 2 sachets (50g)
115g plain flour (4 oz)
1 Dr. Oetker Baking Powder Sachet (1tsp)
125ml evaporated milk (4 ½ fl.oz)
2 medium eggs
To decorate
50g icing sugar
1 teaspoon cocoa powder
2 teaspoons warm water
Instructions:
1: Preheat the oven to 170C (150C Fan, Gas 3). Grease and line a 6cm (2 1/4 inch) deep, 15cm (6 inch) diameter round tin. Put the butter in a saucepan with the syrup and brown sugar. Heat gently, stirring until melted. Remove from the heat and cool for 10 minutes.
2: Reserve 5ml (1 teaspoon) of the cocoa powder. Sift the remaining cocoa powder along with the flour and baking powder into a bowl. Make a well in the centre.
3: Mix the egg and milk together together and pour into the well, along with the melted syrup mixture and stir until combined.
4: Pour into the tin and bake for 50 minutes - 1 hour until risen and just firm to the touch – a skewer inserted into the centre should come out clean. Leave to cool for 10 minutes then remove from the tin and place on a wire rack to cool completely. Wrap in parchment and foil and store for at least 24 hours to allow the flavour and texture to develop.
5: To decorate, sieve the icing sugar into a bowl along with the reserved Cocoa Powder. Gradually blend in approx. 10ml (2 tsp) warm water to make a smooth, drizzling icing. Transfer to a small uncut piping bag, snip off the end and pipe the icing over the top of the cake allowing the icing to drip down the sides. Stand for a few seconds to firm before serving.
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