Rich chocolate cake: intense cocoa flavor, moist inside, delicate outside – mixed in minutes and perfect for any coffee table. Our little BIG favourite recipe.

Our moist chocolate cake is guaranteed to make you melt.

For chocolate lovers, this cake is pure bliss: intense in cocoa flavor, moist on the inside, delicate on the outside – mixed in minutes and perfect for any coffee table.

Ingredients

40 g flour
160 g sugar
250 g butter (softened)
320 g cocoa (sifted)
5 eggs

Rich Chocolate Cake

How to make it

Preparation

Preheat oven to 180 °C top/bottom heat. Grease a cake tin or line it with baking paper.

Cream butter & sugar

Beat softened butter until fluffy, add sugar and beat until light and creamy.

Add eggs

Stir in the eggs one by one until a smooth mixture forms.

Fold in cocoa & flour

Sift cocoa and flour and stir into the mixture until a smooth batter forms.

Baking

Pour batter into the tin and bake for about 20 minutes. It should be slightly moist in the center – this keeps the cake particularly moist.

Cooling & finish

Let the cake cool in the tin. If desired, dust with powdered sugar or cover with chocolate glaze.

Tips & variations

For extra chocolate depth, add 1–2 tsp espresso powder or a shot of strong coffee to the batter. Salt flakes on the glaze provide crunchy contrasts, while chocolate chips or chopped nuts in the batter add bite. If you like it fruity, serve with berries or cherries. The cake stays moist for 2–3 days when well-wrapped; briefly warmed, it tastes fresh again.

At our buffet it tastes even more intense – find out more about our hotel breakfast. More recipes await in our little BIG favourite recipes.