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Mile High Chocolate Cake
"This is the best chocolate cake ever. It is a super easy, quick chocolate cake to make. The most decadent, moist chocolate cake I have eaten. I have been making it since I was 13. That was 32 years ago. So if I have been making it since then, it surely has to be something spectacular. It is a winner every time. I used a traditional butter icing recipe for this cake, which is my favorite, but you can use any icing you like."
NotesDecorate any way you like. I grated chocolate on mine and added cherries but you can put anything on it such as chocolate sprinkles or whatever you like!
Please note: This recipe is for a 2-layer cake, but if you'd like to make the 4-layer ("mile high") cake, simply double this recipe and use four 6x2-inch cake rounds instead of two!
Cooking Vessel SizeTwo 6 x 2-inch round baking pans
Ingredients
- 250 grams self-rising flour. (You can also use cake flour, but you must add in 3 teaspoons baking powder with this method)
- 180 grams sugar
- 3 eggs (separated)
- 1 teaspoon vanilla extract
- 3 tablespoons cocoa powder
- 1 teaspoon instant coffee Powder
- 125 milliliters cold water
- 125 milliliters cooking oil
- pinch of salt
- 500 grams butter or full fat margarine, room temperature
- 500 grams powdered sugar
- 4 tablespoons Dutch processed cocoa. (You can use this to taste and use less cocoa if you find it too chocolaty. I put in tablespoon by tablespoon and keep tasting).
Instructions
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Sift dry ingredients.
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In a container place oil, water and egg yolks. I find using a tupperware quick shake for this ideal. Shake it all up or whisk it all up to combine.
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Beat egg whites until stiff. You are not making meringue. Just whisk them until they start to peak and there is no residue at the bottom.
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Add the oil mixture to the dry ingredients and stir to combine.
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Fold in the egg whites.
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Pour into greased cake tins.
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Bake at 356 degrees F for 15 - 20 mins. Check to see if a toothpick comes out clean. Do not open the oven door before 15 minutes has passed.
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Cool on a wire rack whilst you make the icing.
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Beat up the block of butter with an electric mixer until it is soft and creamy.
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Add in the powdered sugar a little at a time. Keep tasting. If it is too sweet for you then stop adding in powdered sugar. I like mine sweet.
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Add in the Dutch cocoa a tablespoon at a time. Do this to taste as well. (*see note in ingredients list)
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Once all combined and you are happy with the taste you are ready to ice the cake.
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FoodLover
Sep 24, 2017
Here is another version of the same cake. I wanted to post this picture as it looks pretty awesome. It is the same recipe that I have posted above but I made vanilla cakes (left out the cocoa) and added in the food colorings. I still made butter icing but colored it with black powder food coloring. I used 5 x 5g tubs for the coloring. It came out grey but when you leave it for a while the color darkens and by the time we iced the cake it was black!
KathrynAllison
Apr 14, 2017
You can't go wrong with a classic chocolate cake. I'm sure this recipe will easily please a crowd. I'm always looking for a nice, moist chocolate cake recipe.
Gck24 7816915
Apr 05, 2017
This cake looks super yummy and I love that it gives the option to make it a 2 layer or 4 layer mile high cake! This recipe is quite different from other chocolate recipes I've seen and tried, so I'm guessing one of these must be the secret ingredient to a super cake! I also love buttercream icing and would probably frost it with that, although a nice chocolate ganache with some fresh raspberries or strawberries would be super delicious too I bet!!
FoodLover
Apr 05, 2017
What a great chocolate cake! I made it and it worked wonderfully. It tasted delicious and was super moist. It was easy to make and no trouble at all. I would highly recommend it. I'm sure you could make a vanilla version and leave out the cocoa and coffee powder.
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