Melissa Veytia

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Classic Chocolate Cake

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This chocolate cake recipe is infallible since it works every time and you can make different variations.
Learn more about Melissa Veytia


10 portions
  • 2 bars unsalted butter
  • 2 cups flour
  • 1/2 cups cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs, big
  • 3 egg whites
  • 2 teaspoons vanilla extract
  • 1 cup light milk
  • 1 1/2 sticks butter, for bitumen
  • 2 cups powdered sugar
  • 1 tablespoon liquid vanilla
  • 120 grams bittersweet chocolate
  • 60 grams 70% cocoa chocolate, for bitumen


Preheat oven to 180 degrees. Prepare two molds, greasing and flouring.
In a bowl mix the dry ingredients; flour, baking soda, baking powder and salt.
In a different bowl add the butter and beat with an electric mixer until it is softer and a little lighter in color. Add the eggs one by one and mix. Add the vanilla.
Add one cup of the dry ingredients mixture and let it mix, then add half a cup of milk and let it mix. Repeat this procedure until you finish with the two mixtures.
Divide the mixture in two molds plus or minus 3/4 of height. Cook the pastries for 30 to 35 minutes. Chop the cake with a toothpick and check that it comes out clean.
Let it cool for 15 minutes, put a knife around the mold and turn it over so that it comes out more easily.
In a bowl mix butter, sugar and vanilla with an electric mixer for 5 minutes until smooth. Melt the chocolate in a bain-marie. Add the chocolate to the previous mixture and beat for 5 minutes until it is smooth and fluffy.
Decorate your cake with the bitumen.


You can add raspberry or ganache jam and a chocolate bean so that any chocolate lover will like it

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (1)
Kenny Gerardo Vidales
19/04/2017 11:37:40
En que momento agregas las claras de huevo?

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