This First Chocolate Cake for Beginners is a soft, gently chocolate-flavoured sponge made to be calm, reliable, and easy to follow. The cocoa taste is mild rather than rich, making it well suited to family baking and first-time success.
It is designed for everyday kitchens with simple ingredients and clear steps. The method builds confidence while producing a light, evenly baked cake that slices neatly and stays moist.
Recipe Information
Difficulty: Beginner
Prep time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Servings: 8 slices
Ingredients
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160 g plain flour
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30 g cocoa powder
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2 teaspoons baking powder
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Pinch of salt
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125 g unsalted butter, softened
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150 g caster sugar
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2 medium eggs, at room temperature
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3 tablespoons milk
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1 teaspoon vanilla extract
Step-by-Step Method
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Heat the oven to 170°C fan. Grease and line the base of a 20 cm round cake tin.
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In a bowl, mix the flour, cocoa powder, baking powder, and salt until the colour is even and lump-free.
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In a separate bowl, beat the butter and sugar together until soft and lighter in colour.
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Add the eggs one at a time, mixing well after each addition to keep the mixture smooth.
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Stir in the vanilla extract.
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Add half of the dry ingredients and gently mix until just combined.
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Pour in the milk, then add the remaining dry ingredients and fold carefully to form a soft batter.
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Spoon the mixture into the prepared tin and level the surface gently.
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Bake for 35 minutes, until risen and a skewer inserted into the centre comes out clean.
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Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool fully.
Baking Tips
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Sift the cocoa powder if it looks lumpy to avoid dark pockets in the cake.
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Do not overmix once the flour is added, as this can make the cake firm.
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The cake is ready when the centre feels springy and the edges pull slightly away from the tin.
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Allow the cake to cool fully before cutting for the cleanest slices.
Variations
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Milk chocolate style: Replace 1 tablespoon of cocoa powder with the same amount of flour for a milder flavour.
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Egg-free version: Use a suitable egg replacer according to packet instructions.
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Loaf tin bake: Use a lined 900 g loaf tin and bake for 45 to 50 minutes.
Serving Suggestions
Serve plain with tea or milk, or finish with a light dusting of icing sugar. It also pairs well with a spoon of softly whipped cream or a simple chocolate spread.
Storage and Reheating
Keep in an airtight container at room temperature for up to 3 days. Freeze slices for up to 2 months and defrost at room temperature. Warm gently if preferred.
