Best chocolate cake ever!

Ingredients

• 250 gbutter, softened
• 150 gsugar
• 5eggs
• 200 gplain flour
• 150 gground almonds
• 2 tspbaking powder
• 50 gcocoa powder, not drinking chocolate
• 100 mlmilk
• to tastechocolate drops
• a good pinchsalt

Instructions

1. 1

   Prepare the oven

   Heat the oven to 180°C, using the top-and-bottom heat setting, and line a loaf tin with baking parchment.

2. 2

   Cream butter and sugar

   In a large bowl, beat the softened butter and sugar together until light and fluffy.

3. 3

   Add the eggs

   Beat in the eggs one at a time, mixing well after each addition until the mixture is even.

4. 4

   Mix dry ingredients

   In a separate bowl, combine the flour, ground almonds, baking powder, cocoa and a good pinch of salt.

5. 5

   Combine the batter

   Add the dry mixture gradually to the butter mixture, alternating with the milk, and stir until combined.

6. 6

   Fold in chocolate

   Fold the chocolate drops into the batter.

7. 7

   Fill the tin

   Transfer the batter to the prepared loaf tin and smooth the surface evenly.

8. 8

   Bake the cake

   Bake in the preheated oven for approximately 50–60 minutes, until the centre feels firm when tested with a toothpick.

9. 9

   Cool the cake

   Leave the cake in the tin for about 10 minutes, then turn it out onto a wire rack to cool completely.

10. 10

    Dust with sugar

    If you like, dust the cooled cake with powdered sugar.

11. 11

    Slice and serve

    Slice the cake and serve.

What is this German chocolate cake?

This is a chocolate loaf cake in a German home-baking style, made with cocoa and ground almonds rather than icing or a separate filling. The recipe pairs a butter-and-sugar base with chocolate drops for extra chocolate in the slices.

Its loaf shape makes it easy to portion and serve, while the almonds add substance to the crumb.

Nutrition and macros by portion

The nutrition label shows one serving as written: 135 calories, 0g protein, 0g carbs, 0g fat.

The butter supplies most of the fat, while the flour and sugar contribute carbohydrates; eggs and ground almonds also contribute protein and fat. Serve a slice with fruit or yoghurt for a more balanced plate.

Why use ground almonds?

Ground almonds contribute to the cake’s tender, substantial texture and complement the cocoa. They are combined with the flour and raising agent before being added to the wet mixture.

Use ground almonds rather than flaked or whole almonds so they blend evenly into the batter.

Creaming and adding eggs

Creamed butter and sugar should look fluffy before you begin adding the eggs. This gives the batter an even starting texture.

Add each egg separately and mix well between additions. If the mixture looks uneven, continue mixing before adding the next egg.

Alternating the dry mixture and milk

Add the flour mixture gradually, alternating it with the milk, and stir only until everything is combined. This helps distribute the ingredients through the batter without prolonged mixing.

Fold in the chocolate drops at the end so they remain distributed throughout the cake.

How to check when it is baked

The recipe gives a baking window of approximately 50–60 minutes at 180°C. Check the centre near the end of that time rather than relying on the clock alone.

The stated cue is a firm centre when tested with a toothpick. If the centre is not firm yet, continue baking and check again.

Cooling and serving

Let the cake rest in its tin for about 10 minutes before turning it out onto a wire rack. Cooling it fully on the rack makes it easier to slice neatly.

Powdered sugar is an optional finishing touch. Serve plain slices with tea or alongside fruit.

Recipe notes & tips

• Soften the butter before creaming it with the sugar.
• Use cocoa powder rather than a sweetened drinking-chocolate mix.
• Measure the chocolate drops to suit your preference, as no quantity is specified.
• Line the loaf tin with baking parchment before making the batter.
• Test the centre during the 50–60-minute baking window.
• Allow the cake to cool completely before slicing for neater pieces.

Variations

• Extra cocoa: Add a little more cocoa only if you also adjust the dry-to-wet balance carefully.
• Powdered sugar: Dust the cooled cake lightly before serving.
• Plain slices: Leave off the optional sugar dusting for a less sweet finish.
• Chocolate pieces: Use chocolate drops in your preferred variety.
• Fruit pairing: Serve slices with fresh berries for a contrasting accompaniment.

Common mistakes to avoid

• Adding all the eggs together: Beat them in one at a time and mix well after each.
• Using drinking chocolate: Choose cocoa powder, as the recipe specifies unsweetened cocoa.
• Overmixing the batter: Stir only until the dry ingredients and milk are combined.
• Skipping the tin lining: Line the loaf tin with baking parchment before filling it.
• Taking it out too soon: Check that the centre is firm with a toothpick before removing the cake.
• Turning it out immediately: Leave it in the tin for about 10 minutes before transferring it to a rack.

How to store

Once completely cool, store the cake in an airtight container at room temperature and eat within 3–4 days. Warm individual slices briefly in the microwave if you prefer them warm.

Frequently asked questions