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Old Fashion Chocolate Cake

The most decadent and moist old fashioned chocolate cake.
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Servings: 9 inch cake


for the cake:

  • 1 cup all purpose flour
  • ½ cup +1 tbsp sugar granulated
  • cup + 1 tsp cocoa powder unsweetened
  • ¼ tsp baking soda heaped
  • ¼ tsp salt
  • cup hot water
  • 4 tbsp oil
  • 2 tsp white vinegar
  • 1 tsp instant coffee granules
  • 1 tsp vanilla extract

for the sugar syrup:


for the cake:

  • Pre-heat oven to 180 C. Line the bottom of one 8 inch pan.
  • Whisk together flour, sugar, cocoa, baking soda & salt in a large mixing bowl. Do not use mixer.
  • Combine water, oil, vinegar, instant coffee & vanilla in a separate bowl.
  • Add to the dry ingredients & whisk till just combined. A few lumps are fine.
  • Pour batter into the prepared pan & bake for 20-25 mins till tooth pick inserted in center comes out clean.
  • Cool the cake in the pan on the rack for 15 minutes, then invert it on the rack. Leave it upside down to cool, it helps in flattening any dome shape.
  • I baked three layers by baking this recipe thrice separately. And then froze the layers wrapped in cling film.

for the sugar syrup:

  • Boil water & sugar together. Once it boils, lower the flame & allow it to heat for another 1 minute. Remove from heat & cool completely. It can be made in advance & stored in refrigerator.

assembling the cake:

  • Move the frozen layers to refrigerator few hours before assembling. Place the first layer on a platter or cake stand.
  • Make some holes into the bottom layer using a form. Soak the bottom layer in sugar syrup. Then lightly spread chocolate ganache over it. Place the second layer on top of the bottom layer & repeat the process of soaking & spreading ganache. Finally place the top layer & again soak it. Lightly spread the ganche on top & sides of the cake. Refrigerate the cake for 1 hr.
  • Transfer the cake to a wire rack. Place a cookie sheet under it to catch any excess dripping chocolate ganache.
  • Pour the ganache in the center of the cake & tilt the rack to cover the sides of the cake as well.
  • Allow the excess to run down the sides of the cake. Decorate with chocolate chips.
  • Refrigerate the cake until ganache sets (about 1 hr). I refrigerated for 24 hrs prior to cutting covered in a cake dome as I wanted the flavors to really set in. Serve chilled.


Old Fashioned Chocolate Cake: Truffle Cake
Chocolate Ganache
You can make a full recipe cake and then slice into three layers or alternatively you can bake 3 layers in separate pans by placing them in a big oven together.
You can whip the ganache before spreading as filling.
The consistency of ganache for topping and filling is different. For filling, you need thick consistency (which you get by leaving the ganache at room temperature for few hours) and for pouring as topping, you need the ganache to be pouring consistency. You can re-heat/ warm up the ganache to adjust the consistency.